00:00So our Kapuso's just woke up, let's have breakfast, let's eat!
00:05And our food is crispy chicharon.
00:08Guys, it's so crispy!
00:12You know what happens when we're together and it's food-safe.
00:15Look at it, I can already hear it.
00:21It's already on safety.
00:22Listen to it, listen to it.
00:24There it is.
00:25Wow!
00:27And it's so delicious, Kapuso's!
00:29And each place has its own way of serving it, right?
00:32And here's what our Kapuso's shared.
00:35Beverly Manolong said,
00:37in Carcar, Cebu,
00:39the best is chicharon.
00:41Actually, Carcar Chicharon is famous in Cebu.
00:44Oh my gosh!
00:45Robin Jeff Romero, of course,
00:47in Santa Maria, Bulacan, Chicharon,
00:49capital of the Philippines,
00:51is what they call chicharon.
00:53Wow!
00:54Chef JR, MMI Chicharon,
00:56shoutout to them!
00:57The legendary chicharon, Kamiling,
00:59of Kamiling Tarlac.
01:01Go, go, go, chef!
01:03Chef is so fresh.
01:06Hi, girls!
01:08Hi, ladies!
01:09A blessed morning to you all!
01:11Morning, chef!
01:12Alright, we're still here at Kamiling Tarlac.
01:14We've seen a lot of entries from our netizens.
01:17Where is the place that has the perfect chicharon?
01:22That's why we're here.
01:24Because there's a legendary chicharon
01:27that is a 3rd generation chef.
01:31And here it is, Kapuso.
01:33Of course, we need to talk to the expert
01:35and the one who created this recipe
01:38that has been tested for a long time
01:41and is still loved by our Kapuso
01:44and our fans of chicharon
01:48or if you can see, Bagnet.
01:50Kapuso, we have here with us,
01:53Ma'am Elizabeth.
01:54A blessed morning, ma'am.
01:56Good morning, sir.
01:57There you go.
01:58Good morning, ma'am.
01:59Good morning, sir.
02:01Ma'am, why do you think
02:04you're the 3rd generation chef?
02:07This started back in the 1980s.
02:09Yes, sir.
02:10Why do you think your chicharon is so famous?
02:15The taste and the crispiness never changes, sir.
02:18Because my grandmothers are the original chicharon chefs.
02:24So, this is your grandparents' recipe?
02:25Yes, sir.
02:26Why is it called chicharon, ma'am?
02:28Because it looks like a bagnet.
02:30There you go.
02:32In my area, it's called bagnet.
02:35But here in Kamiling, it's called chicharon.
02:39I think it's because it looks like a chicharon
02:42because of the crispy skin.
02:44So, ma'am, what's the process like?
02:47Because we know that the secret and the legendary is..
02:51Yes, sir.
02:52How do you make sure that the taste doesn't change?
02:55Of course, when we buy pork,
02:57we'll clean it thoroughly.
02:59Yes, sir.
03:00So, we can use a blade for the skin
03:03but we can also use a torch.
03:05Yes, sir.
03:06So, ma'am Elizabeth, after that, what's the next step?
03:09We'll put it in..
03:12Water?
03:13Water.
03:14We'll add salt and cook it until it softens.
03:16There you go.
03:17We'll cook it until it softens so that it will absorb the flavor.
03:22Okay.
03:23So, we'll just boil the cleaned pork.
03:26We have a rock and roll on our back.
03:30Ma'am, this is just salt, right?
03:32Yes, sir.
03:33There are no other ingredients.
03:35Just water and salt.
03:36Yes, sir.
03:37Our recipe is very straightforward.
03:38Ma'am, how long will it take to cook?
03:42It depends on the age of the pork.
03:48If it's still young, it'll take about an hour to an hour and a half.
03:52But if the pork is hard, it'll take about two hours to cook.
03:57It really depends on the age of the pork.
03:58Yes.
03:59Ma'am Elizabeth, how often do you cook Chicharon in your kitchen?
04:05I cook Chicharon every day, sir.
04:10On regular days, I cook 60 to 70 kilos.
04:13What about on weekdays?
04:15On market days, I cook 100 to 120 kilos.
04:19On market days, I cook Chicharon on Sundays and Saturdays.
04:24Ma'am, how often do you cook Chicharon?
04:27When it's cooked, sir?
04:29Yes. What about during Christmas?
04:31How many kilos do you cook?
04:33I cook around 150 kilos.
04:35Wow.
04:36So, you don't have to sleep anymore?
04:39I still have my family to help me out.
04:42So, it's like a family business.
04:44Yes, we help each other out.
04:46After we tenderize the pork,
04:50what's next, ma'am?
04:51What I was doing earlier?
04:52We'll fry it?
04:53Yes. We'll boil some oil and then, we'll add the pork.
04:56The tenderized pork?
04:59Yes.
05:00Ma'am, this is one of their secrets.
05:04It's the pork's own oil.
05:06Yes.
05:07It's the pork's own oil that they use.
05:10That's why the taste of our Chicharon intensifies.
05:15How long will you cook this?
05:19We'll fry it?
05:20Yes.
05:21It's easy, sir.
05:22We just need to boil the oil first.
05:24Just like when we tenderize the pork,
05:27it also depends on the temperature of the oil.
05:31Here it is, Kapuso.
05:33After 30 minutes or when we get the Chicharon skin,
05:39we can now serve it.
05:42It's brown now.
05:43Okay.
05:44Ma'am Elizabeth, how much do you sell your Chicharon?
05:48The pork belly part is P7.50 per kilo.
05:52P7.50 per kilo.
05:53The fish part is P6.50.
05:56Okay, so this is the fish part.
05:58P6.50.
05:59The pork belly is P7.50.
06:02Ma'am, we also have something to look at, right?
06:05Yes, sir.
06:06It's for charity.
06:08P70.00.
06:09Okay.
06:10Of course, Kapuso.
06:12We didn't go to Kamiling Tarlac where we won't be able to taste
06:15your legendary Chicharon or Bagnet.
06:19But as you can see,
06:21the crispiness and juiciness are a winner.
06:25Mmm.
06:26Mmm.
06:29This is for you, Kapuso.
06:31Thank you to everyone who sent their entries for our best Chicharon.
06:35Include Kamiling Chicharon in the list here in Tarlac.
06:38Our food adventure continues with Ma'am Elizabeth.
06:41Only here in your country, Borneo Show,
06:43where you're always the first to hear it.
06:46This legendary Chicharon Kamiling of Tarlac is a winner.
06:49And it's sure that you'll be amazed.
06:52A lot of people want to buy it.
06:54Chef JR, how much is it?
06:57Thank you so much, Chef.
07:01Ma'am Maris,
07:02a blessed morning to all of you.
07:04Thank you so much, Kapuso.
07:08Our food adventure continues here in Kamiling Tarlac
07:10where, as Ma'am Maris said,
07:12a lot of people want to buy it.
07:13And we all know that
07:15the number of orders for our legendary Chicharon
07:20started in the 1980s,
07:24especially in Kamiling's market.
07:26It's really well-known.
07:28And the secret of this is,
07:29you might be wondering why it's called Chicharon
07:31because it looks like Bagnet.
07:33Well, it's true.
07:34But what they sell here
07:37is the real Sarangsang,
07:39Kanagnanam content of their Bagnet or Chicharon.
07:45It means Sarangsang,
07:46the crispy and delicious meat of their pork.
07:50And here's a tip, Kapuso.
07:52For those who will buy their Chicharon here in the market,
07:55especially for Ma'am Elizabeth,
07:57you can leave it for 3 days at room temperature.
08:01And if you're going to refrigerate it,
08:03in the chiller,
08:04maybe for 7 days to 2 weeks.
08:06But if you're going to freeze it,
08:08you can use it again anytime.
08:10And if we're going to heat it up,
08:13Ma'am Elizabeth told me that
08:15it doesn't need to be deep-fried.
08:19Just shallow-fry it.
08:20Just the right amount of oil.
08:24You can also air-fry it or oven it.
08:27You can also extend it.
08:28Order a bulk.
08:29You can mix it with anything else.
08:32And as you can see, Kapuso,
08:34Oh my God.
08:36That's really solid.
08:39As Sir Egan and Ma'am Susan said earlier,
08:42I know you're craving for it.
08:43Oh my God.
08:44These are the food adventures that we want to share with you, Kapuso.
08:47That's why we're here every day
08:49in your country's morning show,
08:50where you're always the first to hear it.
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