00:00 Sometimes, you're only ready for one click when you're really in a hurry, right?
00:05 There's a joke, Susan.
00:07 It's like you're ready to throw up.
00:09 Yes, yes.
00:10 But in the old days, if there's leftover meat,
00:12 there's no need to throw it away
00:13 because that's the main ingredient in the most delicious food.
00:16 It's even more delicious if it's not yet rotten.
00:20 Really?
00:21 Are you going to eat a rotten one, Kim?
00:23 That's my story.
00:25 Ala mo!
00:27 [music]
00:29 In the old days, meat preservation was still alive.
00:35 There was no refrigerator back then
00:37 so they salted the leftover pork to make jamon.
00:42 This recipe is more than 100 years old.
00:44 It was inherited by 92-year-old Grandma Gregoria
00:48 from her daughter, Jude Sanchez.
00:50 Can you eat a rotten and sometimes rotten meat?
00:55 [music]
00:57 Sometimes, they say that jamon de pandan is eaten raw.
01:03 The pork meat is not well-known in the town of Pandan.
01:07 I thought that almost no one makes it.
01:10 Only my mother makes it.
01:12 There's a story.
01:14 Her grandchildren told me that their grandfather used to make it.
01:18 Maybe this is the way we preserve the meat
01:21 that doesn't have electricity in the town of Pandan.
01:24 The smell of jamon is very strong.
01:26 Once it's fermented, you can smell it.
01:28 How do you preserve food properly?
01:31 My mother recommended that the pork belly should be fresh,
01:37 cleaned, dried,
01:40 then salted and added muscovado sugar.
01:44 The salt should be non-iodized salt.
01:48 We can say that the ingredients are pure organic.
01:51 There are no other condiments or ingredients.
01:54 Only those two ingredients.
01:56 After being salted and dried,
01:58 it's put in a clay pot.
02:00 Before that, we don't use a clay pot anymore.
02:03 We put it in a plastic ware and seal it tightly.
02:07 We wait for one to two weeks before opening it
02:12 and checking its fermentation process.
02:15 Wash the meat and boil it.
02:17 Then, you can cook it.
02:20 Add a little oil and cook it.
02:22 The difference between a commercial jamon and a present jamon is
02:25 that it's sweeter and tenderer.
02:27 It's already cooked.
02:28 We tried other ways like sandwiches.
02:33 It's delicious.
02:34 Judan Hamon de Pandan only feeds it to his family and friends.
02:39 It's a family consumption.
02:40 We don't sell it.
02:42 We don't know how much commercial value
02:46 it will have in a commercial food process.
02:50 Some people are surprised when they see it.
02:54 Some people are curious when they eat it.
02:57 It's sweet.
02:59 You can mix the salt and sugar.
03:02 It's sweet and delicious even if it's raw.
03:04 How true is it that the longer the meat is cooked,
03:08 the more delicious it is?
03:10 It depends on the preservation method.
03:12 We have a food preservation method
03:15 where if you soak the food in a certain ingredient for a longer time,
03:21 it becomes more delicious like kimchi.
03:23 With regards to people who are getting older,
03:26 in technical terms,
03:28 it's not safe to eat food,
03:31 especially for sensitive age groups.
03:33 The effect of this on people depends on
03:36 if a person has a strong immunity
03:38 or if they're used to eating preserved foods
03:42 and if the food is well-preserved.
03:44 It has no effect.
03:45 But if a food is not well-preserved,
03:50 it can cause diarrhea,
03:52 vomiting,
03:53 and in some cases, it can even kill you.
03:56 Why is it said that hamondipandan is a dying recipe in their area?
04:01 Hamondipandan is not the only dying recipe.
04:03 There are many dying recipes that we can observe
04:06 because of the influx of instant food,
04:09 processed food,
04:10 where people are choosing to buy ready-to-eat food.
04:16 Jude is very thankful that his grandmother, Gregoria,
04:18 taught him and passed it on to him.
04:21 I'm honored and I'm very lucky that I learned from my mother.
04:26 If she didn't forget,
04:28 she would have told me everything.
04:30 Even after many years,
04:32 and even if there are new ingredients in cooking,
04:35 the taste of traditional Filipino foods will never change.
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