Pork BELLY 3 WAYS - Asian, USA & Brazilian! Which is BEST?

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's 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 butch it right and you want to get the best piece for each individual cook. The one that is going to 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 up for 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 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 corny on you and in order to keep it straight I like to use some chopsticks. And it's pretty simple I just stick three chopsticks in each end 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 gotta 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 I can crisp up really nice because we're gonna be deep prying 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 seasoned 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 it 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 are fork tender. Once that's done I am going to heat up my oil 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! All right everybody we have our beautiful pork bellies over here on 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 there should probably taste all completely different from each other. Which one you want to try first? This one because it's the closest one. All right let's go for it. Obviously it's a little bit too big so let's go ahead and chop this one up. There you go. Right there. All right. Oh it's salt. Oh cheers buddy let's go for it. It's even 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. You gotta try the other ones dude. Feel that little saltiness in the end in 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 wanna leave this one last? All right. Yeah let's go, let's go the chicharron. Chicharron. Now you know in Brazil we put a little bit of lemon or lime doesn't matter I know this one is lime and then obviously you drink it with a beer but today we got water. Water is good. Water is good. Okay go for it Angel. There's never been a problem with water. I'll go with this one. Cheers. 1, 2, 3. Oh it's good. Oh the crunch is nice and soft. Mm-hmm. It's not like break your face. Mm-hmm. 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 h2 coke. Coca-Cola. I'm not gonna lie. 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. Tell me what's up then. Okay this one is American it's barbecue style it's gonna be a little 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. 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's smoky flavor that oh my goodness. That's good. That's real good. Oh my god. Hold on. I have ideas. Yum. Savory, sweet, hmm. I would have said sweet and salty. Oh my god that's amazing. I am a genius. You are a genius. 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. That's a good idea. 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. Oh huh. Incredible everybody. It's really good. Angel can you pick a winner? Hold on I'm trying new things. Oh come on what are you doing? No now I went to Brazil with. Are you gonna mix Brazil and the 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 is 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 is that really coming through the camera? Look at it. Oh yeah it's good. You have the smoke ring oh 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 one 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 you know so this one is really good but it's worth the time because 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 business, design and much more. It should not be a surprise to you guys that I love all kind 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 a color grade classes right now to improve the colors of my videos. Premium membership gives you unlimited access so you can join classes and communities that are just right for you. Whether you want to fuel your curiosity, creativity or even your career Skillshare is the perfect place to keep you learning and thriving in 2019. And an annual subscription is less than $10 a month. The first 500 subscribers to use the link in the description will get two months of free trial. Thanks again Skillshare for sponsoring this video. Now let's get right back to it. Alright 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 enjoy 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 are interested in anything I use everything is always in the description down below. Thank you so much for watching and thank 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? Oh! Are you? Go! That's a big bite bro. That's a big bite. This is what we call the ultimate pork belly bite. The ultimate pork belly bite experience. Go for it Pay attention people. That's a big bite. You're gonna take two hours just to finish that one. Oh! 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.