00:00 If it's a good night, it's ready.
00:02 Lunch and hotdog, that's what we always have in our lunchbox.
00:06 In our lunchbox, we always have either spaghetti or fruit salad.
00:11 And rice.
00:12 And rice, that we have now.
00:14 There! If it's a good night, they will prepare what we have prepared.
00:18 Oh, there's still a recipe that was inherited from the previous generation.
00:24 All of that will make the family happy together.
00:27 That's the story of Bernadette Reyes.
00:30 The pork's face is not just a display in the kitchen.
00:36 Because of a family in Quezon City,
00:39 this is the main ingredient of cabeza de jabali.
00:43 A type of ham that we use to make "paraw" in the Castilla
00:47 and was prepared by the Filipinos in Noche Buena back then.
00:55 This dish came from the family of Gregorio De Souza and Julio Nakpil.
01:02 And Chef Dominic Viola Faustino,
01:04 the third generation of the Nakpil family,
01:07 who makes cabeza de jabali.
01:09 This is a type of ham that is cold cut,
01:13 and is served during Christmas to our family.
01:18 My grandmothers studied culinary arts at Doña Auring Escaler.
01:23 So they learned this there, and this is taught to us by each generation.
01:29 So that this is prepared for every family member during Christmas.
01:35 Cabeza de jabali is from the Spanish word
01:38 that means "head" and "pork head".
01:42 The original recipe requires the head of a pig.
01:44 But you can't use a pig's head anymore,
01:47 so we use the head of an ordinary pig or a regular pig.
01:52 If you buy a pig's head, it's already deboned.
01:55 It's a good thing that there's a market that sells it now.
01:57 But if you think about it,
01:59 our ancestors were really deboned.
02:02 It really looks like a pig's head.
02:04 In cooking the cabeza de jabali,
02:06 the pork ear, tongue, chorizo, pickles, carrots, and the pork's head are already prepared.
02:13 We'll start with the pork's head.
02:15 We'll use a fork.
02:16 We'll put the pork's head on the fork.
02:20 But we need to remove the skin from the bottom.
02:24 We'll trim it so that it'll be easier to roll later.
02:28 After we've removed the skin, we'll add the flour and cornstarch.
02:32 This is to make it stick to the ingredients we'll add while we roll.
02:37 Pork ear, pork's head, carrots,
02:39 my favorite is chorizo, so I sometimes add a lot of chorizo,
02:42 and then the pickles.
02:44 This is one of the hardest processes
02:48 because you need to maintain the rolling.
02:51 After wrapping the pork's head in a cloth,
02:54 we'll boil the meat for 2 to 4 hours to make it soft.
02:58 After that, we'll let it cool and let it harden in the refrigerator for a day.
03:03 We'll open the cloth.
03:05 There are a lot of holes.
03:07 Let's make sure that the thread is really tight.
03:11 The knife and fork are ready to taste the cabeza de jabali.
03:15 It's a bit sour, but it's soft. It's delicious.
03:20 Since pork's head is now prohibited,
03:23 and because of its expensive ingredients,
03:25 it can be considered a dying recipe.
03:29 Chef Dominic doesn't lose hope that more Filipinos will learn how to cook it.
03:35 At first, it's really hard to make.
03:38 If we look at the process, it's hard.
03:41 It takes 2 to 3 days to make.
03:44 Since this is not really Filipino-flavored,
03:48 Filipinos are used to frying pork's head
03:51 to make it crispy and to add different flavors.
03:54 On the coming Buena Noche,
03:55 each has their own recipe when it comes to preparation.
03:58 The great dishes of the past
04:01 should not be lost in the next generation.
04:04 I'm Bernadette Reyes, and that's the story that should be told.
04:08 (music)
04:30 [BLANK_AUDIO]
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