00:00Annyeong!
00:02Hello, hello!
00:04Even if you're from Japan, you're still Annyeong, right?
00:06Yes!
00:08I feel like I'm really Korean.
00:10Still, in your heart.
00:12Oh, wait.
00:14Did you hear that?
00:16They're looking at each other so suddenly.
00:18Oh, look at this!
00:20Chicharon is really delicious,
00:22especially when you dip it in vinegar.
00:24Yes, you're right.
00:26I'm going to make a sacrifice since you're wearing an OMAG.
00:28Thank you, Ate!
00:30How is it? Is it delicious?
00:32Oh my gosh, I'm so excited!
00:34This is why
00:36Chicharonians are alive!
00:38Just like Chef JR
00:40who went to
00:42Dinabalik-Balikang Chicharon Sakyapo.
00:44Oh yes, Chef. Let's hear
00:46how crispy it is.
00:48Chicharonians.
00:50This is amazing.
00:52Ma'am Suzy, Shaira,
00:54Ohayou Manian,
00:56I'm so proud of you
00:58even though it's heavy.
01:00But to us, it's a blessed morning.
01:02This is really
01:04a solid and delicious
01:06food adventure.
01:08That's why we're here
01:10in Sakyapo, Maynac.
01:12We visited a Chicharon factory
01:14that has been
01:16making Chicharon since 1988.
01:18We know that
01:20some of our fans
01:22are on the bus.
01:24This is Kut-Kutin.
01:26And of course, people like me
01:28who love to eat this
01:30with our ancestors
01:32for lunch
01:34or dinner.
01:36You know, it's a classic.
01:38All of us have
01:40our favorite Chicharon.
01:42And this
01:44is just amazing.
01:46And of course, we need to know
01:48what are the secrets
01:50or tricks of the trade
01:52for decades.
01:54And of course,
01:56we need to know
01:58from their general manager,
02:00Ma'am Jen. A blessed morning, Ma'am Jen.
02:02Good morning, Chef!
02:04I'm just curious
02:06because we visited
02:08two factories.
02:10How much do you produce every day?
02:12Every day, we produce
02:14150 to 300 grams.
02:16I mean, 300 kilos.
02:18Chicharon,
02:20and 200 kilos of
02:22Chicharon Balat or Cocktail.
02:24Okay, so you're preparing two kinds of Chicharon.
02:26The one with meat,
02:28and the one I'm preparing here is
02:30Cocktail or Balat.
02:32So,
02:34300 plus 200,
02:36500 kilos per day.
02:38Yes, Chef.
02:40Wow, that's a lot.
02:42But Ma'am, just a little overview
02:44of the process of making Chicharon.
02:46What's your favorite part
02:48of making Chicharon?
02:50The first step
02:52of making Chicharon is
02:54to cut the Chicharon.
02:56Like this, Ma'am?
02:58We cut it manually.
03:00I'm sure you can see it.
03:02It's not the same size.
03:04As you can see,
03:06it's really
03:08freehand.
03:10There's no problem
03:12with our product, Ma'am.
03:14After that,
03:16we'll blanch it
03:18for 10 to 15 minutes.
03:20Okay.
03:22Why do we need to blanch
03:24the skin, Ma'am?
03:26Or does it depend on the part?
03:28The skin and the meat
03:30are blanched.
03:32We need to blanch it
03:34before we cook it.
03:36Why, Ma'am?
03:38It's like
03:40it's already washed.
03:42Oh, okay.
03:44It's already washed
03:46but you're preparing it.
03:48After blanching it
03:50for 15 minutes,
03:52what's next, Ma'am?
03:54After blanching,
03:56we'll cook it.
03:58How long does it take
04:00to cook the Chicharon?
04:02Just one cooking.
04:04We cook it for 3 hours.
04:06Maximum 3 hours.
04:08Oh, I see.
04:10What's that, Ma'am?
04:12It's to extract
04:14the fat.
04:16Also, it's better
04:18if we cook it for 3 hours.
04:20We need to stir it
04:22so that it'll cook better.
04:24So that it'll cook evenly.
04:26So, after 3 hours,
04:28what happens next?
04:30After it's cooked,
04:32we'll remove it from the pan
04:34and put it in a bowl.
04:36Then, we'll let it cool.
04:38Oh, you'll let it cool.
04:40For those who are planning
04:42to start a Chicharon business,
04:44we'll let it cool first.
04:46Yes, Ma'am.
04:48After it's cooled,
04:50we'll put it
04:52in the In-Inan.
04:54In-Inan.
04:56So that it'll soften before we pop it.
04:58Okay. So, this is the
05:00most critical process
05:02which is the popping.
05:04That's the last step.
05:06Popping, In-Inan,
05:08the oil is hot,
05:10and we're using our own oil.
05:12Yes, Ma'am.
05:14It's called Pork Lard.
05:16Pork Lard.
05:18So, you can really taste
05:20the pork.
05:22Yes, Ma'am.
05:24That's why it looks like that
05:26because we're using lard.
05:28If you're using commercial oils,
05:30you'll notice that it's clearer.
05:32But this is healthier.
05:34So,
05:36it's healthier in a way
05:38that if we're using
05:40animal lard,
05:42it's easier to process.
05:44For me, it's the flavor.
05:46Yes, Ma'am.
05:48It's more flavorful.
05:50How much is this, Ma'am?
05:52For our Chicharon Balat,
05:54100 grams is
05:56P120 per pack.
05:58For Chicharon Laman,
06:00100 grams is
06:02P140 per pack.
06:04For Chicharon Balat, 200 grams is
06:06P300 per pack.
06:08For Chicharon Laman, 250 grams is
06:10P350 per pack.
06:12What we're doing, Ma'am, is
06:14popping the meat.
06:16So, from In-Inan to Popping.
06:18As you can see, it's very quick.
06:20It's just a matter of seconds.
06:22And our colleagues here
06:24look like experts
06:26because they already know
06:28when to remove the meat.
06:30To train
06:32in any way.
06:34As you can see,
06:36we don't want it to be brown.
06:38Remember,
06:40it's still hot
06:42so it will continue to cook.
06:44So, when we remove it,
06:46it should be on the
06:48slightly brown side
06:50of the shade of our Chicharon
06:52that we're chasing.
06:54There.
06:56Alright.
06:58Ma'am, how many kilos
07:00is this Kawa?
07:02Normally,
07:04Chicharon Laman is 80 kilos
07:06for one Kawa
07:08while Chicharon Balat is 40-45 kilos.
07:10Okay.
07:12Chicharon Balat is smaller
07:14because it's expanding.
07:16What else,
07:18Shaira, Ma'am Suzy?
07:20What else is delicious here?
07:22Let's taste the newly cooked
07:24and still hot
07:26Chicharon.
07:28Sorry, we've been tasting it for a while
07:30because it's still hot.
07:32Here it is, Chicharon Laman
07:34for the win, guys.
07:36Our food adventure continues here
07:38in your country, Morning Show
07:40where you're always
07:42the first to hit it!
Comments