This is PERFECT and just what I was looking for!! I miss the Cuban restaurant I used to go to in NJ, they made AWESOME Chicharones!! I can't wait to try this, THANK YOU!!!
Looks incredible. Thank you for being someone who knows how to cook chicharonnes and sharing it with the English speaking world! It's very much appreciated. BTW Your production quality is superb.... even better than some very famous Brazilian food YT'ers that I'm currently thinking about. Subscribed!!
This looks AMAZING! And lucky for us our local meat place sells aged pork belly! Running to the store today and trying this out tonight! Thank youuuu, I haven't had this since I was a kid, so excited!
I have a pound of pork belly from wild fork this looks like a perfect dish! The Beef Cheeks I did for Easter were delicious after 24hrs in the sous vide it was like meat candy.
Muchas Gracias to all the people working at my Publix and Walgreens! Keeping us alive thru this damn quarantine! Gracia, gracia!! Mang-O-Mang, those chicharrones lookeded amazing Bro! I’m in Palm Bch. I would drive an hour and a half south for one bite of those!! Most chicharrones are like a potato chip. Those are like a full meal for one strip with all that meat, fat and skin on there. YUM! 🤜🤛
Excelent video!!!!!! How did you dry aged it? You used the special bags, right? I will have to try this at home, and it happens i have a 4 pound peace of pork belly at home!!!
God damn, that looks DEEEEEEEEELICIOUS, brother! (and sisters) I am one of the unfortunate souls that haven't have chicharrones outside of the bags u get at Walgreens and stuff. This makes my mouth water so much!
Man I love making chicharones and those were off the chart good! I really like the toppings you put on there, perfect! Really awesome job brother and sister!
Do you notice a big difference in flavor by dry aging the pork belly or is the difference more about drying it out for the crunch? Looks and sounds amazing.
what was the dry age process? you just left it out? Is the pelico something that should be removed similar to beef or not really since it was only 7 days?
7 days wont create a lot of pelicos in the meat, I did remove it and I'm looking to make a video about the dry-ageing methods, machines and so on that I use. Keep tuned brother! 😀
Hello, first off they look amazing. Second off all I have a question. Aren't you supposed to boil them before fryin em' ? Good job on the great videos!!
2 dislikes already. Man they don't know this is deeeeeeeeeeelicious... You know you're doing something right. Must be from that other channel. Hahaha. Haters gonna hate but you keep doing what you do...
You have inspired me to make my own chicharones, For the next time I make my revuelta filling for pupusas!! Also thanks for the shout out, I am a truck driver from California working long hours to deliver Essential goods. Love watching your channel then watching you Ninja, for couple years since sous vide everything Always look forward to new uploads.
Definitely would love to see that, I have the Umai bags, but for 7 day quick dry age I would really be interested in your way!! Please one day a video would be great!
Thank you guys for awesome content! Can u do a cheeseburger using grilled cheese as the bun. Wagyu would be great lol. Throw an egg on there as well. Don’t forget the bacon lol. Great video as always. Stay safe my friends😎
@@SaltyTales Absolutely it would be entertaining. The knives are beautiful, sharp, and clearly you have your reasons for using those tools to help you make these videos. It's not always about the meat my friend. ;-)
Finally a recipe for me to try. If you don’t remember Ninja I mentioned to you how much trouble I had with cooking pork belly. The skin was never crisp like it should be so now I’m going try this method. Now, what if I don’t dry age it, will it bubble and crack and shoot grease all over, because that’s my concern about getting it really dry. Also, I like that you cut up onions with that dressing because you need some acid to cut through the fat of the pork belly. Awesome video guys. I’m going to go to Costco and get one for this weekend. On another note, what was that music at the beginning of the video...was it recorded properly, because it was not good. Stay safe and lots of love to your entire family.
Where I live we only have the pure fried skin/fat as that seems to be the choice of the Mexicans that live here. Still awesome. The meatiness of these looks way better. Is this style served as a meal typically?
You will normally combine those chicharrones with other things but it can be eat it by themselves, or in a sandwich ot any other thing you want. Try them and you'll ever eat those other ones! 😀😀😀 Thank you so much!
We might have to try that one my bf tio used mojo and marinates it for 3 hours then on a dehydrator for 6 hours then in the palm oil served with his Pico it takes awhile but he never has leftovers with that or his pernil 😉 keep up the greatness ninja fam💖
OMG! I have been waiting for this one! When I was a little boy in Spain, I couldn't get enough chicharrones!!! I haven't found a simple way to make them without boiling and rendering the fat then frying them in their own fat. That looks delicious and the sauce looks awesome! This is my weekend project! Oh, and yardwork ☹️
This is the typical way they make it in Spain and many other Spain descended countries in Latin America. People complicate this too much and it is because they are afraid if the heat... just follow the steps and you'll be back to when you were a boy in Spain in no time!
I know this might sound bad and I know fresh is always better but I really don't see anything wrong with having chicharrones from the bag if you have nowhere left to turn to and if you're really craving it.
Not at all. I did dry aged them just because I was looking to get the best, most amazing results but there is nothing wrong with making them as soon as you get home from the store! 😀😀
Salty Tales Cooking I love pork more then beef, since been here Quarantine here in Southern California and staying home my Local stater bro’s store allow me to buy in bulk so I was on UA-cam to look what else to do with it I ran across ur video and gonna but some in fridge for 7 days and see how it comes out, I’m a cook at our local restaurant tartan of Redlands been here for 25 years and love to cook
I have never dry aged pork before. Awesome
Thanks brother that was just AMAZING brother! 😀😀😀
I loved the drumming you guys did
Delicious brotha!
Cooking with Kirby yes it was 👊🏻💕
That was SO GOOD!! 😀😀😀 Thanks brother!
It's 4 in the morning
And i'm watching this in my bed
While i am hungry😂😂
anyone else too??
HAHAHA Thank you so much! You guys are amazing! Love you all!! 😀😀😀
Wow that crunch was amazing. That looked fantastic. Keep the great video's coming.
BBBYpsi It was suuuper deeelicious👊🏻
Did you hear that crunch! 😀😀😀 Thank you so much brother! 😀
Fantastic Ninja and the crunch was amazing too.
Oh brother that was just incredible! 😀😀
4 Seasons BBQ That wasAMAAAAAZING I need some more right now!!!!
I just ate, and you are making me hungry again brotha! That mound of pork belly looks Delicious!!! Have a great weekend Ninja Fam!
HAHAHA Sorry Kevin but you need to try this man!!! 😀😀😀
Comparison Cooking I need some chicharron in my life RIGHT NOWWWW 😩
@@mrsninja3783 Hahaha😂😂
Yum! I love the charred edge looking fantastic, love the CRUNCH Audio!
HAHAHAH Thank you brother! I'll make you some when we get together again! 😀😀😀
Ninja se ven con madre esos chicharrones ! Saludos desde Monterrey Mexico 🇲🇽
Eso salio SUPER brother! 😀😀😀
joseeduard Saludos Monterrey Mexico! 🙋🏻♀️💕
Way better video, love the explanations. Relaxing and awesome. Think this may be more your style.
Thanks brother! Glad you liked it! 😀
Looks deeeeeeelicious guys! 🤤👌🏻👍🏻👍🏻👊🏻👊🏻
Thank you so mush Fred!!! You are amazing brother! 😀
Fred McIntyre It was DEEEEELICIOUS! I take chicharron over a steak 😱
This, imo, is your best video so far. You explained everything real well. I'm definitely going to try it this way.
Thank you so much brother! Glad you enjoyed it! 😀
Fantastic, as always!
Thank ypu so much Phil! 😀😀
Phil Scalzi Thank you Phil 👊🏻💕
Wow Ninja that was incredible 😋
Thank you so much Orly!! 😀😀😀
Another great video guys!
Thank you so much brother! 😀😀😀
Can’t find pork belly anywhere near me. But this looked super easy and delicious!
Walmart should have it, check it out!
Looks soooo good! Thanks ninja for the video!
Thank you so much my brother! 😀😀😀
Ninja how did you dry age the pork? Umai bag? You always show me new things to cook love it!! DEEEEEEEEEEEEEEEEEEEEEEELICIOUUUUUUUSSSS
No umai bags... I don’t use then and they are no good, i have a dry age machine that Im making a video about soon! Thank you so much brother! 😀😀😀
I swear the content and quality sky rocketed.I just have to subscribe now. Keep it up!
Hahah thanks and welcome to the family! 😀😀
Excellent video! Love seeing traditional preparation. Need to try this one. Great job Ninja! Stay safe Mr and Mrs!
Thank you so much my brother! Stay safe! 😀😀
This is PERFECT and just what I was looking for!! I miss the Cuban restaurant I used to go to in NJ, they made AWESOME Chicharones!! I can't wait to try this, THANK YOU!!!
Looks incredible. Thank you for being someone who knows how to cook chicharonnes and sharing it with the English speaking world! It's very much appreciated. BTW Your production quality is superb.... even better than some very famous Brazilian food YT'ers that I'm currently thinking about. Subscribed!!
Man! That looks so delicious!!! I gotta get some soon! Great work
HAHAH Neil that was just AMAZING brother! 😀😀
I love your excitement for great food!
Thank you so much brother! Dont forger to subscribe! 😀😀😀
Awesome video as always, just love it, always deliverying something real nice, keep on the hard work Ninja, you're amazing
Thank you so much my brother! Love you all! 😀😀😀
This looks AMAZING! And lucky for us our local meat place sells aged pork belly! Running to the store today and trying this out tonight! Thank youuuu, I haven't had this since I was a kid, so excited!
Looks so good!
Oh my brother! That was DEEEELICIOUS!! 😀😀😀😀
Esos chicharrones se ven espectaculares....!!! Saludos
Eso quedo del carajo! HAHAHAH Super deliciosos!! 😀😀😀
I’ve been looking forward to this! 🥓🤠
Awesome!!! 😀😀😀
Salty Tales Cooking, your channel is certainly worth it’s Salt! 🧂
looks AMAZING !! Did you use nitrite to do the dry aging ? or just salt
I have a pound of pork belly from wild fork this looks like a perfect dish! The Beef Cheeks I did for Easter were delicious after 24hrs in the sous vide it was like meat candy.
Oh brother! This chicharrones will make your day! 😀😀😀
About how much per lb? I I buy from wildfork
@@anthonygutierrez8350 it was a little over $3 a pound. Well well worth it.
No, that was about $3.70 lb
@@SaltyTales Yes I thought he was talking about the beef cheeks when I first read it.
Oh Brother, thank you so much for sharing this awesome food. I did not know until now, but I'm sure I will copy this asap 👍👍👍
Brother if you make it at home don't forget to take some photos of your family faces when they bite into it! You'll will love it!! 😀😀😀
That looks so mouth watering.
That was nothing short of DEEEELICIOUS!!! 😀😀😀
Well, I guess I know what I’m making today! Love it brother.
HAHAHHA You get ready because this will become one of your favorites! 😀😀😀
Ceviche and pork!!!??? I'm sold! 😃
Muchas Gracias to all the people working at my Publix and Walgreens! Keeping us alive thru this damn quarantine! Gracia, gracia!!
Mang-O-Mang, those chicharrones lookeded amazing Bro!
I’m in Palm Bch. I would drive an hour and a half south for one bite of those!!
Most chicharrones are like a potato chip. Those are like a full meal for one strip with all that meat, fat and skin on there. YUM!
🤜🤛
Hahha oh brother! We’ll need to get together one of these days when the coronavirus allow us!
psidvicious It was for SURE a treat! ......and yes THANKS to all the heroes out there and God bless them 🤜🏻🤛🏻💕
That crunch is everything. Does it come out tender? I find its more difficult to boil then fry. It was too messy when i did it that way 😩
great video as always! so you didn't use any seasoning? not even salt?
Hey ninja, no seasoning? Just asking, cause I’m planning on making this, this weekend
No seasoning brother, you can put anything you want after but nothing when cooking them.
Excelent video!!!!!! How did you dry aged it? You used the special bags, right? I will have to try this at home, and it happens i have a 4 pound peace of pork belly at home!!!
No, I have a dry age station... I'm making a video about it soon! 😀😀
Your channel has blown up!! Happy for you guys,good job!!!!😇
Thank you so much brother! 😀😀
Arborlawns Thank you so much Arborlawns 🤜🏻🤛🏻💕
that crunch ! 😋 that chicharones is 🔥
HAHAH That was just AMAZING!! 😀😀😀
Jer Son It was I want more 👊🏻🔥
I love your chicharones ninja , the onion and tomatoes cuts the richness of the pork belly
Tha was crazy good and the sauce was amazing!! thank you so much my brother!
Looks soooooo yummy good job bro‼🤘🤪🤘
That was extra yummy brother! 😀😀
Looks delicious and the “sauce” looks amazing. Bet you can find so many things to put the “sauce” on!
Oh man, with no quarantine I would have put a lot more things there! Sour orange, Shallots and so on! 😀😀😀
Salty Tales Cooking now that sounds delicious!
God damn, that looks DEEEEEEEEELICIOUS, brother! (and sisters)
I am one of the unfortunate souls that haven't have chicharrones outside of the bags u get at Walgreens and stuff.
This makes my mouth water so much!
Now you got the recipe to make the best out there! Walgreens got nothing on these beauties! 😀😀😀
@@SaltyTales Thank you, brother! I'll definitely be giving this a try.
Oh my that looks do good!
That came out perfect! 😀😀😀 thanks you so much!!
JAMES MOORE It hit the spot 🤜🏻🤛🏻
Man I love making chicharones and those were off the chart good! I really like the toppings you put on there, perfect! Really awesome job brother and sister!
Oh brother! Thank you so much Pickles!! You are the man!! 😀😀😀
Do you notice a big difference in flavor by dry aging the pork belly or is the difference more about drying it out for the crunch? Looks and sounds amazing.
Not really, it was only 7 days and that shouldn't do a lot to it, but the skin was super dry which is what I was after.
what was the dry age process? you just left it out? Is the pelico something that should be removed similar to beef or not really since it was only 7 days?
7 days wont create a lot of pelicos in the meat, I did remove it and I'm looking to make a video about the dry-ageing methods, machines and so on that I use. Keep tuned brother! 😀
Amazing! 👍🏻😛
Thanks! 😄
OMG! I always saw you in Guga's videos but never knew you had your own channel! I can't wait to see more of your videos!! :D
Looks delicious!
Oh brother! I want to eat them right now! 😀😀😀
Hello, first off they look amazing. Second off all I have a question. Aren't you supposed to boil them before fryin em' ? Good job on the great videos!!
Great video like always.
Thank you Ralf!!! 😀😀
2 dislikes already. Man they don't know this is deeeeeeeeeeelicious... You know you're doing something right. Must be from that other channel. Hahaha. Haters gonna hate but you keep doing what you do...
Ross Johnson 🤣🤣🤣🤣🤣.....We love you Ross
AHHAHAH I have my suspicions too! 😂😂😂
4:11 I have that little boi at home, I may be trying this recipe soon! :)
Also, try chicharron in salsa verde. I love that
Salsa verde goes great with chicharrones!! 😀😀😀 Thank you so much brother!
I just bought a whole pork belly w/skin and cut them about the same size as you did...I will try this cook.
Oh brother! Get ready for deliciousness! 😀😀😀
durbanbudz try it you’re going to LOVE IT
Love it guys! I like the diversity in meats! How about your take on barbeque? Stay safe my brother....and sister😂
Thank you so much Lindsey!! 😀😀😀
Lindsey Ormsbee Thank you brother Stay safe 👊🏻💕
You have inspired me to make my own chicharones, For the next time I make my revuelta filling for pupusas!! Also thanks for the shout out, I am a truck driver from California working long hours to deliver Essential goods. Love watching your channel then watching you Ninja, for couple years since sous vide everything Always look forward to new uploads.
Take Flight Task Thank you so much for everything your doing for all of us thru this tough times 💕 you are a HERO 🤜🏻🤛🏻....Stay safe 🙋🏻♀️
Thank you so much my brother! And yes, those chicharrones will go great with anything you trow them into! It is one of my favorites!
Bro I’ve been looking for a good chicharrón recipe and of course the homie ninja had one may make these for my pops on Father’s Day!
Oh man! he will love those! 😀
Thank you for the amazing videos. Will we ever see you back on Gugas channel or him on yours?
Thanks brother! I don't think so.
ChiChi ronnes are my favorite. Could have them every day.
HAHAHAHA ok...! 😀😀😀😀
@@SaltyTales Every day baby! My wife finds it annoying though.
How do you dry age then pork belly’s? Thanks for the help 😊
Did you use Umai bags?
No, never use those things!
@@SaltyTales could you explain why you don't want/like to use Umai bags?
This indeed looks...DEEEEEEEEEEEEEEEEELICIOUS. Is the pork seasoned?
No seasoning, you can add that once it done.
Naughty Fridays! The food looks delicious!!! I need to break the quarantine & get some pork bellys. 😂😂
AHAHAH man that was just amazing! We enjoyed it a LOT! 😀😀
Jean-Pierre Durrant I loooove it!!!!! Need more....Thanks Jean Pierre
Ouh that gorgeous idèa 💡 bro'!
Today porky ribs on bbq, low & slow with frying potatoes 👍
But next time ... 🤗🤗🤗
👋😷🇮🇹#staysafe #StayatHome
Sweet! Love it! Thank you so much!
How did you dry age it? What technique?
Just in my dry age machine... I got to make a video about it!
Definitely would love to see that, I have the Umai bags, but for 7 day quick dry age I would really be interested in your way!! Please one day a video would be great!
Thank you guys for awesome content! Can u do a cheeseburger using grilled cheese as the bun. Wagyu would be great lol. Throw an egg on there as well. Don’t forget the bacon lol. Great video as always. Stay safe my friends😎
Hahah everything yes but the eggs... i hate eggs! 😀😀😀
Salty Tales Cooking then do it without the egg lol.
What are you doing Mr and Mrs Ninja?? Why am I watching some delicious chicharrón at 10 AM?? Hahahaha. 😆
Great video, as always.
Carlos Juan Marrero Thank you Carlos 👊🏻......me toooo 😄
HAHAHAH So you have time to buy that pork belly this afternoon!! 😀😀😀
Can you do a knife video? Talk about the brand of knives you use and why you chose them? Please
Never thought it would be interesting but yes, I can do that.
@@SaltyTales Absolutely it would be entertaining. The knives are beautiful, sharp, and clearly you have your reasons for using those tools to help you make these videos.
It's not always about the meat my friend. ;-)
Finally a recipe for me to try. If you don’t remember Ninja I mentioned to you how much trouble I had with cooking pork belly. The skin was never crisp like it should be so now I’m going try this method. Now, what if I don’t dry age it, will it bubble and crack and shoot grease all over, because that’s my concern about getting it really dry. Also, I like that you cut up onions with that dressing because you need some acid to cut through the fat of the pork belly. Awesome video guys. I’m going to go to Costco and get one for this weekend. On another note, what was that music at the beginning of the video...was it recorded properly, because it was not good. Stay safe and lots of love to your entire family.
HAHAHA Johnny! That was just incredible man, way better than I expected it to be... This has to be one of the best I've done so far! 😀😀😀
what is that background music, that's some good stuff
The song is called Tei.
@@SaltyTales thx so much!
The phrase "Talk About It Mrs. Ninja" deserves to be on a t-shirt.
HAHAHAH I agree!! 😀😀😀
Once I first started making this I can’t stop haha
Is it me or did that knife slide straight through that tough and hard pork belly like butter at the start 😯 I need that knife !!!
It was not the knife. That was the chicharron itself. It creates a crispy outside but it is tender and juicy inside. You'll love it! 😀😀😀
I have a question do you just set the pork belly out on the table uncovered for seven days to dry? Not wrapped in anything just open to air?
I will do it this weekend.. Torresmoooo
Torresmo it is! Bbom dia e obrigado!
Mario Del Picchia Ohhhh yeah 🤜🏻🤛🏻💕
How do you dry the pork belly by air or by air fry ?
What is that sheet shape sieve, does it help stop oil popping out? What’s the proper name?
Yes, that is for the oil not to be spelt around too much. Helps a lot! sievesieve
i like the added sizzle effect. lol
Thank you so much! 😀😀
Where I live we only have the pure fried skin/fat as that seems to be the choice of the Mexicans that live here. Still awesome. The meatiness of these looks way better. Is this style served as a meal typically?
You will normally combine those chicharrones with other things but it can be eat it by themselves, or in a sandwich ot any other thing you want. Try them and you'll ever eat those other ones! 😀😀😀 Thank you so much!
@@SaltyTales A sandwich. Now that sounds amazing. Make one from leftovers and post a short vid please!
My mouth was watering when I saw the title! Makes me really miss living in SoFla! You knocked it out of the park with this one!
Brother that was just amazing my friend! Crispy, tender and easy to make! 😀😀 I love it! 😀😀
Kurt Trzeciak home run for sure Kurt! Thank you 👊🏻
We might have to try that one my bf tio used mojo and marinates it for 3 hours then on a dehydrator for 6 hours then in the palm oil served with his Pico it takes awhile but he never has leftovers with that or his pernil 😉 keep up the greatness ninja fam💖
Each country make them different but I promise you this is one of the best ways to make them... Your BF will love you for ever! 😀😀😀
Man, I love me some chicharrones 🤤 Why do you need to show me this as I'm about to start my daily workout?!?!? 😭😭🤣
AHAHHAH Do your workout and fry some pork! it is healthy and it'll fill you with energy! 😀😀😀😀
@@SaltyTales I have some pork ribs in the fridge that I need to cook but don't know how yet. I'll show you 👌
@@SaltyTales you were right!! Some costelas is all I needed to recover from my workout 😋👌
now im hungry hahahaha great recipe my friend
Brother that will fill you up for sure! 😀😀😀
OMG! I have been waiting for this one! When I was a little boy in Spain, I couldn't get enough chicharrones!!! I haven't found a simple way to make them without boiling and rendering the fat then frying them in their own fat. That looks delicious and the sauce looks awesome! This is my weekend project! Oh, and yardwork ☹️
This is the typical way they make it in Spain and many other Spain descended countries in Latin America. People complicate this too much and it is because they are afraid if the heat... just follow the steps and you'll be back to when you were a boy in Spain in no time!
So you wouldn't dry age this in the same fridge as your beef? Different unit completely?
Keto approved! I have never tried to make it, but after this video... Dios mio!
Keto 100% for sure! Try them and you'll be in love with them forever! 😀😀😀
Howdid you dry age? Just put it in the fridge?
Looks great, but how do you age the pork belly.
No really need for it but if you still want to know I have a dry-age unit at home
I know this might sound bad and I know fresh is always better but I really don't see anything wrong with having chicharrones from the bag if you have nowhere left to turn to and if you're really craving it.
Not at all. I did dry aged them just because I was looking to get the best, most amazing results but there is nothing wrong with making them as soon as you get home from the store! 😀😀
Amazing crunch Ninja! Could you please make a video of how you dry aged the pork belly please?
I'll make a video about my dry-age machine and how to use it for sure!
Gracias I just got my 30 lbs pork belly today
Oh baby! That will be a PARTY! 😃😃😃😃
Salty Tales Cooking I love pork more then beef, since been here Quarantine here in Southern California and staying home my Local stater bro’s store allow me to buy in bulk so I was on UA-cam to look what else to do with it I ran across ur video and gonna but some in fridge for 7 days and see how it comes out, I’m a cook at our local restaurant tartan of Redlands been here for 25 years and love to cook
Looks bomb
George Soto Oh yeahhhh 👊🏻
That was SO FREAKING GOOD!!! 😀😀😀
How did you dry aged the pork ninja?
I have a dry age fridge that I'm looking into making a video for, and you just put it in there and wait a few days... That simple! 😀
How do you age it for 7 days?
When my channel grows up , it wants to be like this one!!! Yeahhhhh man!!! Tgif
HAHAHA Thank you so much brother! 😂😂😂
What is “dry cure”?