Welcome back to Guga Foods everybody Thank You Skillshare for sponsoring this
video. Today i am making pork belly three different ways and we're gonna find out
which one is best. Check it out!
Pork belly is extremely versatile and there are so many things that you can do with it. And today i am
gonna be cooking it american style asian style and Brazilian style and
we're gonna find out which one is best.
Now this pork belly is with skin on so make sure if you're gonna follow this
recipe is make sure you get the skin on. When buying a pork belly just make
sure to look out for ones that has the most amount of meat on them I would say
those are the best buys. Now because we're gonna be cooking this pork belly
three different ways it is important to butcher it right and you want to get the
best piece for each individual cook. The one that is gonna be the most critical
for me is the Asian version so I'm looking for the most straight part that
I can find and from this piece you can see the thickest part is right at the
end, so I'm gonna be chopping this one off or the Asian version. Once I made a
decision I split them in three equal pieces. Now I'm gonna keep all
preparation very very simple and basic. There's many different ways to do it but
I'm gonna show you the easiest way to get success every time. The first one is
the Asian version and I want a really crispy skin now you can put salt on it
you can put the vinegar there's a lot of different methods but to keep it as
simple as possible what I like to do is scrape all the skin when you're scraping
the skin you are doing two things removing all the moisture and some
additional paste which I don't know what it's called, this does help you get a
crispy skin. As you can see you're left over with some scum on your knife and
that's what you're trying to get rid of. Now there's a funny thing that happens
when you are roasting pork belly it shrinks but not only does it shrink it
starts curling on you and in order to keep it straight I like to use some chopsticks.
And it's pretty simple just stick three chopsticks in each and and the pork
belly will stay straight once that's done my pork belly is ready for
seasoning. Now the seasoning is really up to you and you can go as wild as you
want but for me for this cook today I'm keeping it very simple I'm only
seasoning with salt pepper and garlic powder now we're moving on to the
American. I'm gonna be making pork belly burnt ends so we're gonna be smoking this
for quite a bit and from my experience it is impossible to get a crispy skin
with such a low temperature. I'm gonna be smoking at a 275 degrees Fahrenheit
there's absolutely no way you can get a crispy skin with that so I'm removing
the skin and saving for another cook. Once that's done it's pretty simple we
just got a cube it up. When making cubes I want you to keep in mind that it will
shrink because a lot of the fat will render so don't make tiny cubes, I would
say at least an inch all the way around.
As you can see we end up with beautiful pork belly pieces.
Once that's done it's pretty simple we just gotta season it with your favorite
barbecue rub. I am using Guga's rub now I have to tell you we call these pork
belly burnt ends and they have to be extremely flavorful so don't cheap out
on your rub make sure you put a lot of it. The next step is to put it on a
roasting rack so that you can move it in and out of the smoker anytime you want
to without any trouble. And there we have it the pork belly burnt ends are ready for the smoker.
For the Brazilian style I'm gonna be making torresmo
which is basically chicharrones and the first thing I want to do is cut them in
small pieces. Unlike the American version I want to make them smaller so that it
can crisp up really nice because we're gonna be deep-frying them. Once that's
done we have perfectly butchered pieces for torresmo style Brazilian way.
Now all there's left to do is season these beautiful pork bellies. I season them
with salt garlic powder freshly ground black pepper and lime juice. Now it is a
good idea to let it marinate overnight but if you don't have the time at least
give it an hour before frying. Now that we have all of our pork bellies ready
I'm going to be roasting the Asian one at 475 degrees Fahrenheit for three
hours, then I'm taking it off and raising the heat to 700 degrees Fahrenheit to
crispen up that skin. The American version I'm smoking at for four hours at
275 degrees Fahrenheit, once that's done I'm taking it out of the smoker and
coating them with a beautiful barbecue sauce and putting them back in for an
additional hour. The Brazilian ones I'm going to be pan frying them in their own
grease until they're fork-tender, once that's done I am going to heat up my oven
to 450 degrees Fahrenheit and fry them up. But now I say it is enough talking
and it is time to cook them so let's do it!
Alright everybody we have our beautiful pork bellies over here huh Angel. That's a
good way of describing it right there beautiful. There's so many different
things you can do with pork belly everybody this is just the tip of it you
just wait I have a bunch of more things that we could do with it. So we have
Asian style American style and Brazilian style and they should probably taste all
completely different from each other. Which one you want to try first? This one
because the closest one. All right let's go for it!
Obviously is a little bit too big so let's go ahead and ah chop this one up.
There you go. Ill get one right there. Uhh...
Cheers buddy! Lets go for it.
Mmmmm it's crunchy bro that's a good one!
It's pork belly everybody it's amazing come on man! Wow that is good I like that one.
Crunchy, soft, delicious, wonderful flavor, ha, ha. Seconds! You gotta try the other ones dude.
Feel that little saltiness in the end and your mouth
from the extra bottom which was kind of smoky, crunchy on the top,
incredible, amazing everybody. Okay. I like that.
Let's go for the Brazilian style or we're gonna go for the American? You leave that
one last. Alright let's go with the chicharron. Chicharrones, now you know in
Brazil we put a little bit of lemon or lime doesn't matter. I know this one is
line, and then obviously you drink it with a beer but today we got water. Water is
is good. Water is great. There's never been a problem with water. Okay go for it Angel. I go for this one.
Ready 1,2,3 ha ha
oh this is good
Oh the crunch is nice and soft mm-hmm hmm it's not like break your face
mmm .You thought it was gonna break my face. No I thought was gonna be too extra
crunchy, it's a nice soft crunch this one with a little bit of rice Angel, oh this
one with a little bit rice too come on. They always say we have to
cleanse our palates Angel please what are you drinking today? today I am
drinking H2coke - it's coke, I'm not gonna lie! Coca Cola, he's always drinking Coca Cola everybody and I'm
drinking water. Are you ready for the finals, for the last one Angel? Am I ready
I don't know I know you never had this one before, I did. You had it? I had I
had. Tell me what's up then. Okay this one is American it's barbecue style it's
gonna be a little sweet. I like sweet. Enough talking let's give it a try. Yeah. Go for it
cheers buddy!
Wow!
That's good. Come on oh my god!
That's perfect it's like pork belly candy it's like a candy. Yeah
It's not like, it's like a candy everybody it's so amazing Wow!
The barbecue sauce is incredible super sweet
absolutely tender you bite on it everybody
it just completely falls apart on your mouth. And that color is so nice it's like.
That's from the smoke that smoky flavor that oh my goodness
Mmmm...
That's good! That's real good, hold on,I have ideas.
Savory, sweet hmm? I would have said sweet and salty.
Oh my god that's amazing
I'm a genius. You are a genious, that is incredible everybody Wow. Sometimes I have some good
ideas huh. Mmm that is good bro. Sometimes I have good ideas and sometimes you don't
put my videos up. That's a good idea Angel, well sometimes you have some wild wild west ideas but
that one was good when you mix the sweet and the saltiness together. This one is
very crunchy this one is super sweet and tender. Uh-hu.h Incredible everybody this is really good.
Angel, can you pick a winner? Hold on I'm trying new thing. Oh come on what are
you doing. No, now I went to Brazil with.. You are gonna mix Brazil and USA.
I could tell you right now I don't know if you can see what's
happening in here the only one that is being mixed
it's the USA because I think the USA right now might take the winner for me.
But it's different it's difficult to pick a winner everybody because... oh ha, ha
is that really coming through the camera? Let me see. look at it. Oh yea. Look at how the smoke ring I don't
know if that's coming through the camera. There's a smoke ring in there sweet,
tender this is incredible. Come on man!
let me tell you something if you
never had this one in your life you don't know what you're missing. This is a
taste that you must experience everybody I guarantee you, you're gonna love it
that's a fact. This one as well but this one you probably tasted already but this
is incredible. And look this one isn't crunchy. No there's no
skin there's no there's no crunch on this and this one's just soft all the
way through. it's just meat jelly. This one is super soft on the inside but on
the outside it's got that like c-r-r you know so this one is really good but it's
worth the time that it's so soft on the inside. I agree with you.
So it's sponsor time
Skillshare is an online community for creators with over 25,000 classes in
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love all kinds of knives and I use them very often, but most importantly my
nephew Angel is now taking a mini class to chop like a chef in Skillshare and
let me tell you he's doing a great job and I'm impressed. Now for me I am taking
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this video now let's get right back to it!
All right guys this is our pork-belly
experience here they're all fantastic we got the Asian style the American style
the Brazilian style they're all good I recommend every single one of them. Guys
I hope you enjoyed this video if you do enjoyed this video make sure you give it
a thumbs up if you're not a subscriber be sure to subscribe for future videos.
Remember if you're interested in anything I use, everything is always in
the description down below. Thank you so much for watching and th ank you to Skillshare
for sponsoring this video guys we'll see you
on the next one take care everybody bye bye. You see what's going on right there?What
you do? Are you mixing all three of them? Are you? Go! This. That's a big bite bro!
This is what we call the ultimate pork belly bite! The ultimate pork belly
bite experience, go for it Angel. Pay attention people. That's a big bite you're gonna
take two hours just to finish that one.
Ohhh! Oh that's good?
Thank you guys for watching everybody there you go try the ultimate we'll see
you on the next one, take care everybody bye-bye.