They said this is BETTER Than STEAKS, so we tried!

thanks dreo Chef maker for sponsoring this video today I'm taking on the challenge of making the viral chicharrones and guacamole Tick-Tock sensation the main goal of this dish is the Crunch and also a delicious slightly acidic guacamole that is perfect to go along with the chicharrones there is no way that this is not going to be amazing well let's find out and everything starts off with this a huge pork belly now notice one thing it is skin on which is a must so the first step I wanted to cook this nice and fast so the best possible way is to cut my slices nice and thin as you can see I was looking for about one inch thick and in the end I got exactly what I was looking for now I'm going to be testing this out several different ways as they go is to look for something that is nice and fast cook it safely because pork belly can go nuts and most importantly have a nice soft Crunch and I'm gonna be doing it without using one thing oil because whenever you deep fried pork belly things can go south real quick especially after cooking at sous-vide trust me I've done that so our first experiment is going to be with sous-vide for the first batch I've seasoned them with salt followed by freshly ground black pepper and garlic powder so once it was fully seasoned I went ahead backed them up threw some fresh onions in there and don't forget about bay leaves and they were now ready to be cooked sous vide for the temperature I chose 185 degrees Fahrenheit threw them in there and let them cook for four hours I want them extremely tender because once the time was up I took them out sat them down on a cooling rack remove all of the onions as they already did its job and I can tell they feel extremely tender so the next step was to try to get a crust on them now this is almost impossible it is one of the only proteins that if you're trying to get a crunch sous-vide does not do a great job the skin becomes like gelatin but we're gonna try it anyway so once it was fully patted dry I went ahead inserted in there and then it was time to air fry it I'm using the chef maker now this machine is powerful he does a lot of things quite well it has exclusive patent Combi cook technology it also has a DIY program which allows you to customize personal recipes and remember I have cooked many other proteins on this thing already steak pork chops lamb there are several different modes you can choose from for this specific cook we're going to go in in classic cook I'm going to choose airfry so I set the temperature to 380 degrees Fahrenheit and after about 4 minutes this is what I got starting to get a nice color on it already this machine works quick then I immediately flipped it threw it right back in and I got color on the other side as well however because it was sous-vide the skin just was not the best so now it was time to try the more traditional version into the pan I threw in the pork belly followed by a good amount of onions garlic bay leaf black pepper salt and water and then I let it boil for one hour once the time was up I took it out set it down on a cooling rack and pan it dry really good as now we are trying to get an incredible crust and as you can see unlike sous vide this one was not completely gelatinized hopefully it's gonna turn out better I opened up the shop maker threw them all in there closed the lid and it was now ready I set the temperature to exactly the same as I did previously 380 degrees Fahrenheit and let it cook after about four minutes I took it out and as you can see it's doing its job at the same time the crust not looking that great but I went ahead and flipped it to the other side set the temperature a little lower so that we can have more time and it does not get burned and put it for a little bit longer so after about 30 minutes in there I took them out and here's what I was left with now I'll tell you one thing this one feels a lot better than the SUV one you can clearly see that everything is extremely crunchy it has dehydrated perfectly which is what you want with chicharron but at the same time the crust is still not what I was looking for and my guess was all because it was boiled previously if you don't let it air dry in your refrigerator overnight the results are not that great when you boil it at the same time we have one more option but this one I'm not going to do anything with it because straight from raw I threw it in there I'm betting that this will fix everything it's going to get nice and crunchy and at the same time much easier to make well let's see into the chef maker he went once again I chose classic cook however I set the time for 30 minutes and the temperature to 260 then I let it cook once the 15 minutes was up I went ahead and flipped it to the other side and closed it for an additional 15 minutes now one important thing about today's dish is the guacamole and as you know you can buy it from the grocery store ready to go but as we all know homemade is always better and to make it it is super simple into the mocha head that I went in with some avocado I smashed them real good then I added some Tomatoes white onion cilantro lime juice some salt and freshly ground black pepper as now all we have to do is to mix everything together and there we have it freshly made guacamole now this is gonna appear perfect with today's dish talking about that by this time my chicharrones was almost ready and I want you to take a look at this cooking it from raw state in the chef maker this dried out nicely which is exactly what you want for your chicharrones to puff up that's why sous-vide is not that great for this application however we still need to finish it up so I set it in the airfryer mode at its hottest temperature which is 450 degrees Fahrenheit I let it preheat for 5 minutes then I added my chicharrones and after about two minutes I went ahead and flipped it to the other side and in the end I was left with this it is exactly what I was looking for it looks like it crispened up real nicely oh me now the question is is this as good as it looks cleaning it up with the guacamole is it going to be fantastic well we're about to find out right now as we're going to be tasting every single one of them and hopefully this is going to be fantastic all right everybody here we have our beautiful chicharrones today gentlemen nice you guys like chicharrones oh yeah who doesn't like chicharrones bro AKA pork belly for all of our American followers there's nothing like that wonderful crunch on your bite oh it's the best it is I wish I could make that the sound of my alarm I just love to wake up to that sound every morning you guys are looking at me like I'm crazy am I crazy guys no your mouth is saying no but your face is saying yes you're kind of weird Leo that's what I'm thinking no I'm not crazy weird thank you kind of yeah but but with much love with much love I appreciate that Google I appreciate that Google so I got a little experiment going on okay now the biggest problem whenever you cook sous vide and pork belly is that you can never get a nice crunch okay today I actually try to make something different and I want your brutal honest opinion on this one I gotta beat up the chicharon yes 100 now this is all about that Viral Tick Tock that everybody's doing and eating it with the guacamole oh I've seen that we're starting from the left to the right sounds good let's do it yes we can do that or we can just grab it like so like they do it on the real Tick Tock and then we just do a dunk like this I'm sorry you know what this is not fair hold on in the middle for everybody make it easy I got a nice little chunk you I literally went like that enough talking let's give it a go cheers everybody cheers hold up I like it that's good you like that green green you like it's strange what happened to Angel that's not him wow nice flavor a little citrusy that's because of the guac by the way but okay at the same time there's very little crunch yeah that crunch has a lot to be desired it's a nice chew though it just doesn't have that crunch that I want to wake up to you know what I'm saying dark orange won't wake you up if that was my alarm I'm still hitting snooze like I'm still asleep look I like the way it tastes but he doesn't have the crunch of body no crunch I've got the L you got the L damn you were harsh man no crunch you said brutal I know this dude I don't took an L everybody l l for this all right with that being said I'm ready for the second one you guys ready we're gonna do it this one also looks crispier too it does right wow look at that that's a lot more green on Angel's Place stop playing I'm going crazy today wow I'm impressed I'm getting a little older you know and you're starting to enjoy the greens that one got me little by little by the time she's 150 we'll get him to eat some greens there you go that's Judge the crunch because I think the flavor is already there you ready for it enough talking let's go Cheers Cheers man this is softer than the last one yeah there's no grunge that was pretty disappointing that was pretty disappointing right there guys it's not gonna lie damn man visually it looks so much crispier that I figured it would have a way more powerful crunch there's no Crunch at all it's like gooey I'm gonna just say this the last one you hit snooze this one you didn't even hear it this one's putting me to sleep this is a lullaby yeah I put this one on and go to bed by the way this one it was the one cooked Sovine now you understand what I'm talking about yeah okay okay let's be real clear here it's good we're judging on the crunch okay because they're gonna taste pretty similar to each other but the crunch nothing literally zero I've taken a lot of mites and I bet you they haven't heard any crunch oh what happened I just stuck my fork in it draw me oh a nice soft crunch okay cheers everybody cheers oh there's a crunch right there I don't want to wake you up and it's not like a hard crunch it's nice and soft as you're taking bite sometimes when you take to Charon it's too crunchy it's so crunchy daddy and you almost need to break your teeth yeah yeah this is a nice soft delicious crunch wow now here's my favorite part okay this one right here took 45 minutes to make the first one was boiled first for an hour now my question to you guys which one you like better the one that actually was crunchy the last pork belly that we tried is by far the crunchiest and the best one I mean this is so easy to make everybody it's absolutely ridiculous the crunch is so nice I don't want to eat the meat I'll just stick around before the crunch anyway Guys these are the results I hope you enjoyed this video if you did hit that thumbs up if you're not a subscriber be sure to subscribe remember everything I use is always on the description down below go give some love for Chef maker because I'm pretty sure you're going to be extremely happy with this machine right now they have a crown funding campaign and the early bird price has a 45 discount so if you're interested all the info will be on the description down below make the perfect meal without hassle or expertise and we'll see you guys on the next one take care everybody bye

Channel: Sous Vide Everything

Views: 1,134,400

Keywords: cooking, sous vide, test, best crunch, pork belly, guacamole, viral, chicharrones recipe, sous vide pork belly

Id: ywJkFDmksEs

Length: 10min 19sec (619 seconds)

Published: Sat Jun 24 2023