00:00 Hamon! Hamon! Hamon!
00:01 I can already smell the Christmas spirit.
00:04 How can our hamons be this delicious?
00:07 Look at what's in front of us.
00:08 Honestly, it's different.
00:10 But sometimes, it's confusing to know what kind of hamon is being prepared.
00:14 At home, there are so many kinds and everything.
00:16 Because it's Masak.
00:17 That's true.
00:18 So, we will be helped by our food explorer, Chef JR.
00:22 He has explored a ham that is so tender
00:26 because it's made with pork loin.
00:29 So, Chef, please taste it.
00:30 Thank you for the food.
00:32 Thank you. It's different.
00:33 Do you need rice?
00:36 Of course!
00:37 A blessed morning, Ma'am Lyn.
00:38 A blessed morning, Callow.
00:39 And to you, in the studio, we have food.
00:42 And of course, it's already December.
00:45 I'm sure we've already experienced Christmas.
00:48 But let's make our early Christmas feels come true
00:52 because we've already prepared a Noche Buena spread for you.
00:56 But it's still not enough.
00:59 It's not enough because we don't have our favorite hamon.
01:02 And of course, for our food adventure this morning,
01:05 we've hired a chef from Cainta.
01:07 And we'll be joined by my handsome friend, JP.
01:11 A blessed morning.
01:12 So, how do you make your signature pork loin hamon?
01:17 So, Chef JR, first, we'll prepare the dry ingredients.
01:22 -The ingredients are just a few, right? -Yes.
01:24 So, after we prepare the dry ingredients,
01:26 -of course, we'll prepare the meat. -Of course.
01:29 So, in our meat preparation area,
01:31 we're removing the unwanted parts.
01:34 -The excess. -The remains.
01:35 We're removing the excess fat.
01:39 After that, we'll bring it to the injection area.
01:45 JP, what are we injecting in our pork loin?
01:48 The dry ingredients that we mixed earlier.
01:51 -And that's what we're injecting now. -Can I try it?
01:54 How do you do that?
01:55 Is there a specific process for this?
01:59 -Yes, Chef JR. -You can see the holes, right?
02:02 -Yes. -So, that's where it comes out.
02:03 -So, you should inject it 1/2 inch apart. -Okay.
02:07 -So, the purpose of that is to balance the flavor inside the ham. -I see.
02:14 So, that's it. You can see that our pork loin is getting full.
02:18 And when we squeeze it, it comes out.
02:21 -Alright. -Alright.
02:22 So, JP, thank you.
02:23 After the injection area, we'll move on to the dry curing area.
02:30 We're drying the ham after the injection area
02:34 so that the flavor will be inside and out after the injection.
02:38 -So, this is a different mixture, right? -Yes.
02:40 We're drying it for around 6 to 7 days.
02:43 So, this is what's really preserving the flavor.
02:46 And here, we have a noisy equipment. What is this, JP?
02:49 This is our tumbler machine.
02:50 -What a tumbler machine does is it acts as a massager for our ham. -So that it can absorb the heat.
02:57 -Yeah. It's a tenderizer. -Okay.
03:00 -So, after this, our next process is-- -We're now moving on to the netting part.
03:06 -So, after the tumble, we'll net it. -Yes.
03:09 -The purpose of this is to prevent the ham from breaking apart. -To preserve its shape.
03:14 -And of course, that's the signature look of our ham, right? -Yes.
03:19 -After the netting, JP? -Yeah.
03:20 After the netting, we'll cook it in the smokehouse.
03:24 What's important in the smokehouse is to reach the internal temperature of 72 to 75 degrees.
03:32 -That's very critical, Kapuso. We're not waiting for the cooking time. -Yes.
03:37 -We're waiting for the internal temperature of the ham. -So, you're using a device to check the internal temperature
03:43 -which is 72 to 75 degrees. -Yes.
03:46 -Alright. -After that, we'll slice the 700 to 800 grams and 1 kilo of ham.
03:55 -Okay. -That's it.
03:56 -So, we're not portioning it anymore. -Yeah.
03:58 -Kunya, let me try this. This is my favorite part. -So, we're sugar glazing it.
04:04 -The process of sugar glazing is until the pork loin is caramelized. -Why do we need to glaze it like this?
04:11 -To get the signature taste of Bill Woods, the one who fights sweet and savory. -Nice.
04:19 It looks so good. Here it is, Kapuso.
04:23 -As you can see, this is it. -There you go.
04:25 After that, we'll wrap it up and let it cool down. Then, we'll seal it.
04:30 -It's ready for dispatch. Here it is. -Here it is, Kapuso.
04:34 It looks so good. You saw how the pork loin was confusing because of the many options.
04:38 As for me, I'll choose the one that looks good.
04:41 The pink color is so beautiful.
04:43 -Winner. -Thank you.
04:46 Let's get the savory and sweetness that JT is talking about.
04:51 As you can see, there's a lot of pork loin here.
04:54 We'll taste it for our special Nosy Buena spread.
04:58 Keep watching this show, where you'll always be the first to try our dishes.
05:02 Unang Hirit!
05:05 [Unang Hirit]
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