Trying to make the viral TikTok recipe. Check out the account Jujumaoo for more! #crispyporkbelly #porkbelly #mexicanfood #pork #crispy #avocado #guacamole #easyrecipe #foodie
Making sure the main fat ribbon is completely dry is also huge for a good crunch. Taking it from the oil and putting it back in immediately damaged his crunch’s chances
@@IamAwhiteMEXICANthe point is NOT to follow the recipe. Too many recipes are exact and insist on a specific way. The novelty in Futurecanoe is in emulating how a home cook can improvise on a recipe considering limitations. Also Futurecanoe has experience as a cook
I just watched his vids again and I felt so bothered that I couldn't remember the ligma fork origin so after finally finding it again imma do just that 😂
Friendly remind, you need boil it with water first then deep fry it later, take it out when done, let it rest a bit then deep fire it agiain in hot oil for maybe 30 to 45 second, now u have a really good crippy meal with not so much oil on it.
All these months i've been watching your videos to find out how the fork was bend... now that i had witnessed the birth of a legend, i can sleep in peace..
Depends on oil, temperature, time, and quality and type of meat. Honestly, if you want more crispy porkbelly, it's better to bake it in the oven for a long time than using oil to fry it. Also, it probably depends heavily on the equipment that we use. They say tools dont matter, but thats completely bs. Experts seek fine equipment for better results. So yea, those factors might have contributed why it didn't turn out like the video.
Ive been making chicharon the same way as the video for decades now and it always turns up right, its a really simple process of just boiling huge chunks or strips of pork belly in spices, dried herbs, and some vinegar, after that you let it cool perhaps even dry it out for less splatter and for an even crispier skin and then you just fry it up in really smokin hot oil and then you fry it again for the extra crispiness then you just let it cool and enjoy with whatever you want, personally I love pairing it with rice, with a side of vinegar and soy sauce, asian style, guacamole only seems more appropriate for me if its on nachos or on tacos but as is with the chicharon it just ain't it
That chicharron. You don't use it as a chip to dip guacamole. You roughly chop it up. Warm up some corn tortillas, put the chopped chicharron in the tortillas, and make some chicharron tacos topped with guacamole. And it is delicious.
GOOD chicharrones from restaurants, especially in dishes, are often soft, more like a fried bork belly than the "pork rind" chips you get in a bag But more crunchy to eat with salsa or Ive seen places use chicarrones instead of tostada for ceviche, there's all kinds of uses. There's no right or wrong with crunchy vs soft
As I know, they're called "pork rind". In my country, they used to put pig fat into a pan and cook it until all the fat become liquid. The liquid fat will solidifies when it gets cool, so you put it into a jar when it's still warm and later use it like cooking oil. It's not as healthy as cooking oil, but cheaper and you have something to eat later. What is remaining is like what you see in the video, but in my family, we cut it kinda thin, maybe for faster cooking or for a bite size piece to be served with rice . We can cook the remaining again with chili or fish sauce, or tomato soup and onion.
You can smear the pork fat on bread topped with some paprika and salt, and it tastes way better than it sounds. We usually cut the fat into cubes before melting it in a huge ass pot. That's how you get čvarci, a traditional Balkan speciality.
I've seen on other videos that you fry them twice. Once at a lower temp and then again at a higher temp to finish them off. That's probably why they're not as crunchy as you hoped.
Still remember being a kid with braces, came into a restaurant that had these Dumb me forgot how fragile those braces were, two bites down and two of them cubes detached. It was fucking worth it, it was delicious.
Yep, everyone talks about the origin story of the fork. I just wanna add some tip. Before frying it for the 2nd fry. Guys, let it rest first for 30mins to 1 hour atleast. The 2nd fry would be needed a boiling hot oil, for those crispy crackling skin. FC just created a depressing chicharon 💀😹
This is the second video I have watched where they show you pretty much everything but what temp to fry it at and how long THEN what the second temp to fry it at and how long.
u usually cook stuff in oil at 150 160 degrees and after u go for 180 190. but depends on the oil u use. u need professional oil in order to get to 180 and not get burned. the time required to cook is for around 6 7 minutes but that also depends on the pork u got (tenderness, softness, how much u boiled it before). the crispy part is shorter. but that u can decide urself when it looks good or not, all in all about 2 minutes.
gotta dry dry the pieces out after the boiling. maybe a few hours at least. also if you got your local Michiocana they sell this. it's called Chicharon Carnudo. the seasoned one is called botanero. grab some fresh auacate salsa and simmer in the salsa for like 15 minutes and omg it's like heaven
You put the wrong ingredients when you were boiling the pork belly. It should be garlic, onion, pepper and laurel leaves. It will make the pork have this scrumptious aroma.
So that's how the fork was made lol!
I was thinking the same thing.🤣🤣🤣
I for real thought he did that, so he can use it the way he's using it now hahaha
*ligma fork
0:38
@@Anon-ww5fjwhat's ligma
0:37 best origin story ever
the legendary ligma fork as arisen from the underworld
we usually put the boiled pork in the fridge after boiling to remove moisture to avoid splattering and make it more crispy
How long do fridge it for?
Making sure the main fat ribbon is completely dry is also huge for a good crunch. Taking it from the oil and putting it back in immediately damaged his crunch’s chances
Pat them dry with kitchen roll and they'll be just as good
@@YdrakarI do it with freezer for 30 minutes
I think he did that as well, you can see how stiff the pieces were when he dropped them in the oil
villain origin story of ligma fork
What's ligma?
@@aliwasif563ligma balls
If u don’t get the joke ligma sounds like lick my
Meme technique red🔴 troll technique blue🔵 imaginary technique ligma my purple balls 🔴🔵🤌🟣
@@aliwasif563damn
You're a very realistic cooking channel.
he’s actually improved over time lol.
just goes to show anyone can cook if you try and follow recipes with good ingredients
radioactive too
@@IamAwhiteMEXICAN He also is/used to be a line cook (idk if he still is)
@@Sam-mb5zflike imagine dragons
Deez nutz
@@IamAwhiteMEXICANthe point is NOT to follow the recipe. Too many recipes are exact and insist on a specific way. The novelty in Futurecanoe is in emulating how a home cook can improvise on a recipe considering limitations. Also Futurecanoe has experience as a cook
I'll be adding this to my "Ligma fork origin story" playlist
I just watched his vids again and I felt so bothered that I couldn't remember the ligma fork origin so after finally finding it again imma do just that 😂
It's very important to let it dry before frying it. Leave it in fridge, or pat it with tissue works, but best to leave it in the fridge.
How long in the fridge may i ask?
@@buffaloblack3993 4-6 hours, but best overnight (12 hour). Just to let it dry so it can get way more crispy.
Why trust a dog's cooking advice?
@@SnoopyReads I'm a white fox, but not a furry
@@solikyuu Why trust a White Fox's cooking advice who isn't even a Furry?
i wanna hug this guy and tell him its gonna be okay bro hang in there things get better
You too?
Don't need to lie to him
@@mattswanson5102 fr hate these type of people
damn bro what makes you think hes miserable chill
but it wont
THE ORIGIN OF LIGMA FORK I FINALLY FOUND IT ✨✨🤧
The birth of a legend😰
Oh wow ligma fork origins, found your channel this morning while eating breakfast, and watched a bunch of your vids throughout the day.
The brine had bay leaves, pepporcorns, shallots, onions, and garlic. Also a pinch of salt
0:30 thinking we won't notice 😂😂😂 the song and the rolling😂
so this is the origin of ligma fork
love the marimar theme song in the background lol
Im always waiting for the 'nice job team' clip
I haven't heard that theme song to perhaps one of the greatest Mexican Telenovelas of all time Mari Mar, in a long time!
0:37 the birth of an icon
I really like the idea of spicy guacamole. I'm gonna try it
THE BIRTH OF LIGMA FORK!
I love how he just dumps hot sauce in the dip, i would do the same
More like he jizzed inside after eating a Chichaoron
Ruins good guac imo
@@kcrelax3330 yeah i died when he started doing that wtf
The oil wasn't hot enough, especially for the second fry
Friendly remind, you need boil it with water first then deep fry it later, take it out when done, let it rest a bit then deep fire it agiain in hot oil for maybe 30 to 45 second, now u have a really good crippy meal with not so much oil on it.
Crippy meal? This one ain’t for the Bloods
0:40 0:38 The Ligma/Sigma Fork backstory!
I never thought I would be witness to the birth of the legendary Ligma Fork.
I’m glad we all got to witness ligma fork being born
yes
“ I’m always.. two steps ahead… “
All these months i've been watching your videos to find out how the fork was bend... now that i had witnessed the birth of a legend, i can sleep in peace..
Honestly thanks for these videos. I hate how fast those shorts go that I do not understand what is what.
I also did it and I couldn't get it crispy enough and it turned up kinda bad
I think its the thickness of ur pork that might be y but idk
Depends on oil, temperature, time, and quality and type of meat. Honestly, if you want more crispy porkbelly, it's better to bake it in the oven for a long time than using oil to fry it. Also, it probably depends heavily on the equipment that we use. They say tools dont matter, but thats completely bs. Experts seek fine equipment for better results. So yea, those factors might have contributed why it didn't turn out like the video.
Ive been making chicharon the same way as the video for decades now and it always turns up right, its a really simple process of just boiling huge chunks or strips of pork belly in spices, dried herbs, and some vinegar, after that you let it cool perhaps even dry it out for less splatter and for an even crispier skin and then you just fry it up in really smokin hot oil and then you fry it again for the extra crispiness then you just let it cool and enjoy with whatever you want, personally I love pairing it with rice, with a side of vinegar and soy sauce, asian style, guacamole only seems more appropriate for me if its on nachos or on tacos but as is with the chicharon it just ain't it
Birth of one iconic fork
This video is blessed since its the birth of a legend
Love the background music. Marimar!
That chicharron. You don't use it as a chip to dip guacamole.
You roughly chop it up. Warm up some corn tortillas, put the chopped chicharron in the tortillas, and make some chicharron tacos topped with guacamole. And it is delicious.
😂 people can eat their food how they want..
have you not seen the recipe he followed?
shut the fuck up and let ppl enjoy their shit
I am your real father
That's what he did in the tiktok though
This guy is the most depressed chef I've ever seen in my life
Man, I love ur videos keep up the great work!
Do a face reveal sometime buddy?
GOOD chicharrones from restaurants, especially in dishes, are often soft, more like a fried bork belly than the "pork rind" chips you get in a bag
But more crunchy to eat with salsa or Ive seen places use chicarrones instead of tostada for ceviche, there's all kinds of uses.
There's no right or wrong with crunchy vs soft
The chicharon here resembles Filipino chicharon more tbh
As I know, they're called "pork rind". In my country, they used to put pig fat into a pan and cook it until all the fat become liquid. The liquid fat will solidifies when it gets cool, so you put it into a jar when it's still warm and later use it like cooking oil. It's not as healthy as cooking oil, but cheaper and you have something to eat later.
What is remaining is like what you see in the video, but in my family, we cut it kinda thin, maybe for faster cooking or for a bite size piece to be served with rice . We can cook the remaining again with chili or fish sauce, or tomato soup and onion.
Are you Filipino?
@@Ashkiyo No
@@thedesignerblacksmith5953 oh
You can smear the pork fat on bread topped with some paprika and salt, and it tastes way better than it sounds. We usually cut the fat into cubes before melting it in a huge ass pot. That's how you get čvarci, a traditional Balkan speciality.
@@Ashkiyopretty sure he's Chinese
A legend was born
Im sorry but yours looks just as good 🔥
0:50 from my belly💀
Who like💀
I've seen on other videos that you fry them twice. Once at a lower temp and then again at a higher temp to finish them off. That's probably why they're not as crunchy as you hoped.
0:19 aka white girls butter😭
“Chashu with an attitude”🤣
the birth of a legend
Normal pork! Not a radioactive pork! Holy moly that's an upgrade worthy of an applause.
Marimar intro is the best lmao
"and on that day, a legend was born"-prolly some narrator idk
0:38 my friends, was the beginning of the ligma fork.
SO THIS IS THE ORIGIN STORY OF THE LIGMA FORK
FINALLY FOUND IT. the birth of the ligma fork!
That tiny jalapeno caught me off guard-
I just made this beautiful guacamole and let me add hot sauce. That’s real!
0:40 a legend was born
Finally they found grandmas remains
Still remember being a kid with braces, came into a restaurant that had these
Dumb me forgot how fragile those braces were, two bites down and two of them cubes detached.
It was fucking worth it, it was delicious.
Your oil was a little colder than needed
Yep, everyone talks about the origin story of the fork.
I just wanna add some tip.
Before frying it for the 2nd fry. Guys, let it rest first for 30mins to 1 hour atleast. The 2nd fry would be needed a boiling hot oil, for those crispy crackling skin. FC just created a depressing chicharon 💀😹
"Marimar! Costeñita soy!!" 😂
Ligma fork lore lmao
The ligma fork origin story!!!
Next time after boiling, pat dry with paper towels, then put them in the ref for a day to draw more moisture out of the meat.
Ladies and gentlemen…… the birth of the ligma fork
*See that he wrote "chicharon"*
*Laughs in Spanish*
That's how we spell chicharon in the Philippines (since you guys colonized us)
so this is the origin of _that_ fork
This is the second video I have watched where they show you pretty much everything but what temp to fry it at and how long THEN what the second temp to fry it at and how long.
u usually cook stuff in oil at 150 160 degrees and after u go for 180 190. but depends on the oil u use. u need professional oil in order to get to 180 and not get burned. the time required to cook is for around 6 7 minutes but that also depends on the pork u got (tenderness, softness, how much u boiled it before). the crispy part is shorter. but that u can decide urself when it looks good or not, all in all about 2 minutes.
@@banciustefan1150 I've never seen cooking in oil in less than 300-350 Are you talking Celsius? I don't do that metric temps.
gotta dry dry the pieces out after the boiling. maybe a few hours at least. also if you got your local Michiocana they sell this. it's called Chicharon Carnudo. the seasoned one is called botanero. grab some fresh auacate salsa and simmer in the salsa for like 15 minutes and omg it's like heaven
so this is how the holy spoon was born
Finally, someone pronounces "Chicharon" correctly 🙌
That guacamole got violated
so thats why the ligma fork is bent
Holy fuck, I just witnessed the birth of the Ligma Fork!!!
Ohh yes..now I have finally seen everything...
Origin of ligma fork 😂
Put it in an oven first for around 10 minutes before u fry it to make it hella crispy
The legendary origin of the Ligma Fork
He said chicharon like a mix of french spanish and filipino glad he didnt start a war😅
just put the seasoned pork belly in the airfryer, it'll be super crispy and juicy
And then the legendary ligma fork was born
So this is where Ligma Fork originated from
not Maluma and Thalia in a FutureCanoe video 😭😭😭 we stan a Latino food king 🥹
You should've boiled the belly along with turmeric and lime leaf for better aroma.
Nikocado scene top tier
There you see the birth if the legendary ligma fork 🙌
chasiu with an attitude LOL
Second fry way hotter, should be like a flash fry
You put the wrong ingredients when you were boiling the pork belly. It should be garlic, onion, pepper and laurel leaves. It will make the pork have this scrumptious aroma.
Ligma~
This looks so yummy, pork belly is just the best!
If you wanna make the skin more crunchy, you should sweep the skin with lime or vinegar
I’d try this but instead with hummus, because of my avocado allergies.
the hot sauce in the guac made me die
Did I just witness the birth of the Ligma Fork? Thanks UA-cam for recommending this crucial part of Lore
Origins of Ligma fork
Wow that's so gooood
this is where the lore of ligma fork starts
Holy shit guys. Its the origin of ligma fork.
Seeing the nicokado clip now in 2024 is wild
The origin of the ligma fork the chicharone 😂
you did not had to violate yourself with your "tiny jalapeño" 😭😭
WITNESS THE BIRTH OF THE LIGMA FORK🗣️
The Birth of the Ligma Fork