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imagine trying to rob guga's house. first, you'll find an assortment of knives displayed across the walls, in drawers, and some already on counters and tables. second, you'll find a bunch of cuts of meat from pork loin to a5 wagyu. then, you will find guga guarding a huge freezer reaching the ceiling with a huge knife. ...and inside that freezer is an A5 Angel.
Leaving angel's dry aging process aside, according to guga we must always have at our disposal , pickled onion, normal pickles, sweet corn, 20 dry aging steakes for the next month, wagyu, tallow, truffles.
I feel the same, I keep looking at the level raising up and wondering if they gave him a higher level account each time or he actually plays. xD Plus some of the stuff he says sounds like gamer mental.
Sometimes adding wine will just dull the pure intended flavors. It adds a depth but kills the peaks if that makes sense. Also the bite of alcohol would be present if it wasn't reduced. Skyjuice for the win
Instead of crisp oil, I've heard it called Chinese hot oil. You can make it yourself by blitzing dried chilies, deep-frying the powder & seeds, and saving the oil, pulp and all. It's very nice, whether you get it in the store or make it yourself. If you want spice that's not so oily, I suggest sambal oelek. It's a pickled chili paste, but it tastes more of fresh chilies than any other chili sauce I've found. Love that stuff.
I noticed the mistake also. Clearly he meant red wine *vinegar* because he's making a pickle. In fact, later in the video he says (I believe twice) that the sugar balances out the acidity of the vinegar. But Guga should definitely put a note explaining this in the video. Because someone who is not knowledgeable about pickled stuff will follow the recipe literally and will be extremely disappointed by the result.
I made this tonight! (Well... started yesterday 🤣) Ad libbed guava paste by reducing a can of Jumex guava nectar and used the (famous) "Adoptive Mother" Chinese chili crisp. Made the sushi rice too, and molded perfectly with a ramekin. ¡This was a fantastic recipe Guga!
Guga, thank you for your videos. I always enjoy your channels. I wanted to share my experience and adaptations... would love to see your take on this... I started with salt and pepper on the meat side and salt only on the skin... punctured the skin with meat tenderizer then let it rest uncovered skin side up in the fridge. Vacuum sealed and into sous vide @145F for 24H. After 24H, removed from bag and back in fridge on rack with skin side up for 6-10 hours. Prepared pickled onions per your instructions. Prepared sauce based on what I could find (no guava paste at local store so used blueberry preserves as substitute and couldn't find recommended chili locally so used 'fried chili in oil' from the same vendor). After resting, cut pork belly into 1/2" - 3/4" strips the cut strips into 2-3" pieces. Fry in vegetable oil until golden or your preferred crispness. Plate as follows: Lettuce, rice, pork belly, pickled onions, thinly sliced raw garlic, topped with sweet and spicy sauce... It was the best pork belly I've ever tasted... The plating recommendation came from friend who's wife is Korean. He said they normally use bean paste instead of the sweet/spicy sauce and add sriracha, so would love to see your take and variations.
Guga, wanted you to know that I made this. I did rub the belly and apple wood smoked it for an hour, then sous vide for 23 hours before deep frying in peanut oil. Best recipe I've ever made. I wish to thank you.
Do you take requests? There's an experiment that I recently tried that seems to have worked, but I could use some advice on how to improve it. My work schedule is a variable, so I can't rely on being able to do a 24 hour cook by dropping my next day dinner in when I pull the current day's meal out. I also don't know any good, inexpensive options for a 8-9 hour sous vide cook that I can start before work and have done after. So instead, I took a Bottom Round Roast, cut into steak sized portions, and pre cooked them sous vide for 16 hours before dropping into an ice bath and freezing. I then pull the individual portions out one at a time the night before, cook them at 131while at work, and enjoy after getting home. Have you ever experimented with interrupted cooking sous vide, and do you have any advice on how to get better results? I am content with the results I am getting so far, but ideas to improve things are always welcome....
Very nice to see. I prefer sousvide here for ultimate control. My most important question : The skin of the belly is very crisp? For me this is my goal as I am researching many techniques in order to produce several unique belly dishes. I have 300 pounds, skin on and wish to utilize across Italian and Latin restaurant concepts. Thank you for your fun video! 🍻
@@Michel2731 mas a pimenta fermentada que ele usa na goiaba demora pra ficar pronta. Esta receita é bem mais simples. A do Rueda é confitado e não sous vide. Mas lembra. Vou fazer aqui pra ver como fica.
Something about the guava sauce intrigued me. I'm not a big fan of guava or Chinese chili, but YOLO. The chili crisp was easy enough to find at Walmart; however, the guava paste was a different story. I ended up at our local (San Antonio) La Michoican Mexican grocery store. I asked the guy stocking shelves where to find it, because the guys stocking shelves know far more than anyone else in the store about where to find stuff. The trick is that i was the only person in the store who spoke English, which is how it works at La Michoican. It's been 60 years since I took Spanish, but I seem to remember more than I have a right to. They guy took me right to the spot where I found the last tin of pasta de guyaba. I used a fork instead of a blender to combine the ingredients right in the jar I was going to store the guava sauce in, so the sauce is not homogenized like yours was. The chili flakes are still visible. Anyway, in the past 3 days we've had it on pulled pork, chicken, and salmon. It was GREAT on all three. The onions, on the other hand, are acceptable. I'd much rather have the guava sauce on hand all the time than the onions.
Great channel, it would be nice if you said the temperatures also in Celsius for the European watchers…I am going to cook the pork belly today, wish me luck 😊
I may be a bit late to ask this but.. Guga do you think you could make a video about your sous vide set up? I think that'd be really informative to help new viewers on what this channel is really about!
Chilicrisp, afaik dried chilies, chopped then "dry fried garlic"+ fine chopped "dry fried shallots", , then canola oil to taste. think some add brown sugar to the blend. I use dry fried garlic alot when i eat soups ^^. With dry fried i mean fried in oil until crisp, not until black. Grinding it to a fine paste kind of takes away some of the idea of the chilicrisp ;). It taste good i guess, the taste of caramellized garlic and shallots. and chillies is good. I would rather i think use the paste as is for the sensation of crispy shallots and garlic. but thats my taste.
Can you put the the pork belly in an oven at broil to crispy the skin after sous vide instead of deep frying? Imo the taste of vegetable oil cuts away at the natural fats of the pork belly, which is what I like
I mean basically eating the same thing while watching this, this is a local food here in the Philippines we call it "LECHON KAWALI" partnered with a dipping sauce a combination of Soy Sauce, vinegar, Calamansi (Lime or lemon) and crushed chili, we also have some sort of that pickled onions but ours is mid ripe papaya shred it and pickled we call that "ATSARA". Hope you try a Filipino dish guga.
Where can I buy those tongs/restaurant twister ? Those are amazing and also, where did you buy those cool cast iron bbq plates? My partner loves your channel and I would love to buy a couple for his Christmas present Thank you 😊
Add some jalapenos to those pickled onions for some AMAZING onions. I also like adding some thin-sliced beet root, they add a little bit of sweet to the spicy. I also put some salt in my brining liquid.
Guga, you could do this dish on either channel...Chuleta Can Can. Puerto Rican pork chop with the rib and chicharron still connected. Trust me. It will change you.
Hey Guga Have you seen that the danish chef Casper Sobzcyk, who started the butter dry age made a new one? This time he mixed mushrooms and truffle in the Butter. Maybe something for you?
wondering why there is no salt in the pickling brine for the onion? Meaning is there a very specific scientific/culinary reason or is it a personal preference.
OMG.... I'm starting up a cafe with your recipe in Malaysia. Hopefully I can open in Jan 2021~Feb 2021. Please do come and visit us when and taste our food.
So I have a question...have you ever sous vide guava paste? I make a guava pie and slave 2-3 hours while melting down the guava paste. If I can soften them up via sous vide, it would help...
Install Raid for Free ✅ IOS/ANDROID/PC: clcr.me/7cPeIc and get a special starter pack 💥 Available only for the next 30 days. Subscribe to the guide on the Teleria world clcr.me/x9jRoh and find out the whole truth about RAID: Shadow Legends
Hey Guga u should make pikliz. This is pickled coleslaw with scotch peppers. It complement pork so well. You should try it.
hi guga when are you going to cook wagu eye round
You should try cooking ribs with that guava and chilli sauce that would be very nice
Dry age pork belly plz
make a chinese hot pot with prime slices of meat and wagyu
Angel is still gone - he is officially in the Umai Dry bag.
Thanks obama
@@endergasimz2099 no problem my good man
This is sous vide everything not guga foods
I know he doesn't look so good right now, but watch this...!
@@VeryEvilGM let's use the flamethrower to give some nice charring
Coming soon: Dry Aged Angel Marbling Score 11
He has been fattening him all along.
@Erik Cnating you too
There was a comment on Epicurious:
>Frank says Sous Vide is not the best way to tenderize meat
Guga:
>Ive dry aged Frank for a 1000 days
@@exclibrion lol
i dont think that will happpen :( its unfortunate with what happened to angel :( :( :(
Angel is being dry-aged as we speak.
Let’s goo
That’s going to be a good video
i dont think that will happpen :( its unfortunate with what happened to angel :( :( :(
1:47 - *dumps brown sugar*
9:11 - Is there sugar in this? “Veeerrrry little”
imagine trying to rob guga's house.
first, you'll find an assortment of knives displayed across the walls, in drawers, and some already on counters and tables.
second, you'll find a bunch of cuts of meat from pork loin to a5 wagyu.
then, you will find guga guarding a huge freezer reaching the ceiling with a huge knife.
...and inside that freezer is an A5 Angel.
Leaving angel's dry aging process aside, according to guga we must always have at our disposal , pickled onion, normal pickles, sweet corn, 20 dry aging steakes for the next month, wagyu, tallow, truffles.
I feel like this is the most in depth description we've had of the various contributing flavors, and I love it!!! Great job, guys!
Was about to say that! Maumau got new words! Lol. 👍❤️😆
And he used to be unable to say anything beyond "so good" a couple of years back lol
I'm beginning to think Guga actually plays Raid: Shadow Legends
Lol, same
I feel the same, I keep looking at the level raising up and wondering if they gave him a higher level account each time or he actually plays. xD Plus some of the stuff he says sounds like gamer mental.
Still trying to get Guga to make a "LETS DUIT" shirt
On the other side, it can say Hello ever-Bahdi.
What about one that says " I know it doesn't look that good right now, but wash this"
I Dry aged my pumpkin pie...I Got food poisoning after that
Sounds like a good Thanksgiving treat
Xddd sszia magyar
8:25
"It's coming like a snowball"
-Mamao
use cheap ruby port instead of water for thinning the sauce!
Sometimes adding wine will just dull the pure intended flavors. It adds a depth but kills the peaks if that makes sense. Also the bite of alcohol would be present if it wasn't reduced. Skyjuice for the win
I'd suggest a bit of balsamic vinegar, shoyu, or Worcestershire sauce, myself.
@@CarlGorn Just say soy sauce bruh
@@Irathius No. :P
@@CarlGorn my guy tryna be fancy 😂
Instead of crisp oil, I've heard it called Chinese hot oil. You can make it yourself by blitzing dried chilies, deep-frying the powder & seeds, and saving the oil, pulp and all. It's very nice, whether you get it in the store or make it yourself. If you want spice that's not so oily, I suggest sambal oelek. It's a pickled chili paste, but it tastes more of fresh chilies than any other chili sauce I've found. Love that stuff.
Angel is being dry aged.
Next up on guga foods: the 100 day dry aged nephew experiment.
Always a good day when I see there's new SVE content. Best way to unwind after work.
You say and list red wine for the onions. Are you sure it’s not red wine vinegar?
It almost definitely is.
I noticed the mistake also. Clearly he meant red wine *vinegar* because he's making a pickle. In fact, later in the video he says (I believe twice) that the sugar balances out the acidity of the vinegar.
But Guga should definitely put a note explaining this in the video. Because someone who is not knowledgeable about pickled stuff will follow the recipe literally and will be extremely disappointed by the result.
It lists red wine vinegar in the recipe in the description. And as we all know: “Exact amount and ingredients always in the description down below”.
If you look in the description it's right
In the description he wrote red wine vinegar
I made this tonight! (Well... started yesterday 🤣) Ad libbed guava paste by reducing a can of Jumex guava nectar and used the (famous) "Adoptive Mother" Chinese chili crisp. Made the sushi rice too, and molded perfectly with a ramekin. ¡This was a fantastic recipe Guga!
GUGA!! Love the videos, huge fan from New Orleans. Keep up the great work!
Guga, thank you for your videos. I always enjoy your channels. I wanted to share my experience and adaptations... would love to see your take on this...
I started with salt and pepper on the meat side and salt only on the skin... punctured the skin with meat tenderizer then let it rest uncovered skin side up in the fridge. Vacuum sealed and into sous vide @145F for 24H. After 24H, removed from bag and back in fridge on rack with skin side up for 6-10 hours.
Prepared pickled onions per your instructions.
Prepared sauce based on what I could find (no guava paste at local store so used blueberry preserves as substitute and couldn't find recommended chili locally so used 'fried chili in oil' from the same vendor).
After resting, cut pork belly into 1/2" - 3/4" strips the cut strips into 2-3" pieces. Fry in vegetable oil until golden or your preferred crispness.
Plate as follows: Lettuce, rice, pork belly, pickled onions, thinly sliced raw garlic, topped with sweet and spicy sauce...
It was the best pork belly I've ever tasted...
The plating recommendation came from friend who's wife is Korean. He said they normally use bean paste instead of the sweet/spicy sauce and add sriracha, so would love to see your take and variations.
I did this recipe for Christmas it was an instant success !! Great job.
That new music when you finish souvide 👌🏾
Guga, wanted you to know that I made this. I did rub the belly and apple wood smoked it for an hour, then sous vide for 23 hours before deep frying in peanut oil. Best recipe I've ever made. I wish to thank you.
Do you take requests? There's an experiment that I recently tried that seems to have worked, but I could use some advice on how to improve it.
My work schedule is a variable, so I can't rely on being able to do a 24 hour cook by dropping my next day dinner in when I pull the current day's meal out. I also don't know any good, inexpensive options for a 8-9 hour sous vide cook that I can start before work and have done after. So instead, I took a Bottom Round Roast, cut into steak sized portions, and pre cooked them sous vide for 16 hours before dropping into an ice bath and freezing. I then pull the individual portions out one at a time the night before, cook them at 131while at work, and enjoy after getting home.
Have you ever experimented with interrupted cooking sous vide, and do you have any advice on how to get better results? I am content with the results I am getting so far, but ideas to improve things are always welcome....
Guga needs to do this
@@xxaviermmxx Agreed 100%.
MaMao really seems to know what he's talking about describing the food that guga makes, always happy to see him on.
Very nice to see. I prefer sousvide here for ultimate control.
My most important question :
The skin of the belly is very crisp? For me this is my goal as I am researching many techniques in order to produce several unique belly dishes. I have 300 pounds, skin on and wish to utilize across Italian and Latin restaurant concepts.
Thank you for your fun video! 🍻
I definitely have to try this recipe. You DA BEST!
Me lembrou a pancetta do restaurante "Casa do Porco". Um dos melhores restaurantes do Brasil.
Sim, mas a do Chef Rueda é mais delicada.
@@Michel2731 mas a pimenta fermentada que ele usa na goiaba demora pra ficar pronta.
Esta receita é bem mais simples.
A do Rueda é confitado e não sous vide. Mas lembra. Vou fazer aqui pra ver como fica.
So os br
quick tip, refergate overnight in a cooling rack to avoid splashing
Guess angel went the way of N
Something about the guava sauce intrigued me. I'm not a big fan of guava or Chinese chili, but YOLO. The chili crisp was easy enough to find at Walmart; however, the guava paste was a different story. I ended up at our local (San Antonio) La Michoican Mexican grocery store. I asked the guy stocking shelves where to find it, because the guys stocking shelves know far more than anyone else in the store about where to find stuff. The trick is that i was the only person in the store who spoke English, which is how it works at La Michoican. It's been 60 years since I took Spanish, but I seem to remember more than I have a right to. They guy took me right to the spot where I found the last tin of pasta de guyaba. I used a fork instead of a blender to combine the ingredients right in the jar I was going to store the guava sauce in, so the sauce is not homogenized like yours was. The chili flakes are still visible. Anyway, in the past 3 days we've had it on pulled pork, chicken, and salmon. It was GREAT on all three. The onions, on the other hand, are acceptable. I'd much rather have the guava sauce on hand all the time than the onions.
8:39 look at Gugas Face when he says „the kiiickness“
I knew there was a reason i skipped towards the end.
Raid man, cmon, we know the only phone game you play is cooking momma XD
Great channel, it would be nice if you said the temperatures also in Celsius for the European watchers…I am going to cook the pork belly today, wish me luck 😊
I may be a bit late to ask this but.. Guga do you think you could make a video about your sous vide set up? I think that'd be really informative to help new viewers on what this channel is really about!
He did one a while back where he compared about 5 different models if memory serves me right.
To thin the quava sauce, instead of using water, I wonder what it would taste like if you used the moisture from pork belly when you cut the bag open
I can’t believe I’m the only person who likes this suggestion!
Omg I look forward to your videos so much. I love all of your videos keep on posting please ❤️
New book title, "The KICKness!" Love it guys, keep it up!!
you scared the picanha out of me in that Raid Shadow Legends ad jeez-
I really enjoyed this amazing video.
Greetings from Germany
Guga perfect expirement for you dry brining with different types of salt. Normal, sea salt, pink salt, smoked salt ect.
"one day you too will make smell-o-vision"
Me, an Anosmiac: *N O*
Can we get an f in the chat for your inability to smell?
F
F
We will be able to plug it straight to the brain if needed
F
The most random sponsorship ever... You would think a Sous vide machine maker would jump in.
In Thailand they had pork belly noodle soup. I didn’t like it at first... if I went back I’d beeline back for more... I miss it so much.
Chilicrisp, afaik dried chilies, chopped then "dry fried garlic"+ fine chopped "dry fried shallots", , then canola oil to taste. think some add brown sugar to the blend.
I use dry fried garlic alot when i eat soups ^^.
With dry fried i mean fried in oil until crisp, not until black. Grinding it to a fine paste kind of takes away some of the idea of the chilicrisp ;). It taste good i guess, the taste of caramellized garlic and shallots. and chillies is good.
I would rather i think use the paste as is for the sensation of crispy shallots and garlic. but thats my taste.
Can you put the the pork belly in an oven at broil to crispy the skin after sous vide instead of deep frying? Imo the taste of vegetable oil cuts away at the natural fats of the pork belly, which is what I like
When we hear the best anime opening “Guga’s theme” we know we’re usually getting something amazing
It would be nice to see a video of all the outtakes!!! Checking out some recipes that went wrong! :D
I mean basically eating the same thing while watching this, this is a local food here in the Philippines we call it "LECHON KAWALI" partnered with a dipping sauce a combination of Soy Sauce, vinegar, Calamansi (Lime or lemon) and crushed chili, we also have some sort of that pickled onions but ours is mid ripe papaya shred it and pickled we call that "ATSARA". Hope you try a Filipino dish guga.
Red wine vinegar?
Yes, not red wine 😁
Great recipe Guga I'll try it out soon😁. When will you make some dry aged chili!?!?!? 😍
,, I know my pork belly doesnt Look that good right now" Actually it did lol
I ate the tasting meny at "A Casa do Porco" in São Paulo last weekend, I think I know where you got your inspiration from... ;)
Where can I buy those tongs/restaurant twister ? Those are amazing and also, where did you buy those cool cast iron bbq plates?
My partner loves your channel and I would love to buy a couple for his Christmas present
Thank you 😊
OK 55 sec into the video and I hear "A Little Salt" !?!?!? 🤣🤣🤣🤣 Love your show Guga!!👍👍
Looks amazing and I have to try this out!!
Love ur videos guga!
Looks amazing, have you thought about producing a recipe book dedicated to sous vide??
Add some jalapenos to those pickled onions for some AMAZING onions. I also like adding some thin-sliced beet root, they add a little bit of sweet to the spicy. I also put some salt in my brining liquid.
Guga, you could do this dish on either channel...Chuleta Can Can. Puerto Rican pork chop with the rib and chicharron still connected. Trust me. It will change you.
Hey Guga
Have you seen that the danish chef Casper Sobzcyk, who started the butter dry age made a new one?
This time he mixed mushrooms and truffle in the Butter.
Maybe something for you?
1:21 ethan chlebowski wants to: know your location
Hey Guga, you should cure a steak and then dry age it to see what would happen!
Guga i want to see you cook Tuna 🤗 if possible can you do a Tuna experiment ? I feel like tuna is somewhat versatile.
How long should the onions be left to pickle?
I love pork belly 😋👍🏽 ur the man guga!
Hey Guga u should make pikliz. This is pickled coleslaw with scotch peppers. It complement pork so well. You should try it.
wondering why there is no salt in the pickling brine for the onion? Meaning is there a very specific scientific/culinary reason or is it a personal preference.
Guga, was it red wine or red wine vinegar you used for the pickling liquid?
Guga. Please try making a version of Flæskesteg (danish roast pork). I need help getting the perfect crunch, tendernes and flavor for christmas.
I love this channel.
Turn on the English sub and it says "welcome back to Sweden everybody"
How long do you leave the onions in fridge untill there pickled????
Thanks Boys
This is probably the best Lechon Kawali recipe ever
Love the vids
How long can the pickled onions last in the fridge?
Can I use a beef belly? And instead of the wine what can I use?
Pressure cooker is overall easier and faster imo, just make sure you take it out of the water whilst it's still hot so the skin can dessicate
OMG.... I'm starting up a cafe with your recipe in Malaysia. Hopefully I can open in Jan 2021~Feb 2021. Please do come and visit us when and taste our food.
lol iwas just watching one of your old videos and boom new video niceee
How was the pork skin? It must have been chewy with all the moisture
Does the pickling juice have enough acidity with just red wine to work without the addition of vinegar?
Guga slipped up a bit. It's red wine vinegar listed in the ingredients.
Description was fixed after mention. I checked before commenting.
Why not cut the pork belly into cubes before Sous Vide and season all sides of the cubes?
Early, that's all I can say I haven't finished the vid so just gonna leave a comment here
Raid Shadow Legends sponsorship means Guga is saving up for some really fancy meat
Would smoked salt add some smokiness to the pork belly?
what does 1 part mean? wanna make the pickle Onions but what dont understand with 1 part of something?
How much shrinkage occur using sous vide instead of normal method?
Sound so good I want to try it right now
This, I gotta try!
I'll try Tamarind paste (no guava here) and the Chinese hot chili sauce. 😋
Glad to see Mamau making a comeback!
Could you bake the pork belly if you don’t have a sous vide?
So I have a question...have you ever sous vide guava paste? I make a guava pie and slave 2-3 hours while melting down the guava paste. If I can soften them up via sous vide, it would help...
The pork belly after the time sous vide would be perfect in a Filipino dish called Sisig.
Please, please, please make a video with only side dishes, marinades and sauces.
Great video!
Is anyone else looking at Guga’s Knife wall picking out the knives you would use or are you normal?
Guga I had an idea for you to use it is to cook regional meal
Guga what oil did you use for the deep frying?