Chicharon, higante sa laki at sarap! | Unang Hirit - video Dailymotion

GMA Public Affairs

Ang ipinagmamaMALAKING Chicharon ng Sta. Maria Bulacan, higante sa sarap at higante pa sa lutong! Paano kaya nila ito ginagawa? Alamin ‘yan kasama ng ating UH Food Explorer Chef JR Royol.

Transcript

00:00Oh my, this is Mateo's.

00:02What are we holding, Janetta?

00:04Mmmmmmmm.

00:06You'll just be amazed by what we're holding.

00:08Mateo, look.

00:10It's huge.

00:12It smells like chicharon.

00:14You'll be shocked.

00:16You'll be shocked.

00:18My dears, this is real.

00:20Our giant chicharon is real.

00:22We can put some,

00:24look at that. It's so crunchy.

00:26We can also put some vinegar,

00:28Janetta Susan.

00:30Let's put some vinegar here.

00:32Let's put some vinegar here.

00:34Let's put it here.

00:36Anjo is ready to eat

00:38our chicharon.

00:40Anjo, come here.

00:42Not only Anjo,

00:44our floor director, Mon,

00:46has been eating here.

00:48Wait, wait.

00:50Let's smell it first.

00:52Because it's really...

00:54I might not be able to speak.

00:56Right?

00:58Chef J, how do you cook

01:00these giant chicharon, Chef?

01:06A blessed morning, Ma'am Susan,

01:08brother Mateo.

01:10You're so quiet.

01:12Ma'am, I'll take care of your question.

01:14And because of our food adventure

01:16this morning,

01:18here in Santa Maria, Bulacan,

01:20where we're going to cook

01:22and process what you saw earlier

01:24in the studio

01:26of these extraordinary

01:28gigantic chicharon.

01:30And here's the person

01:32we'll be having with us this morning.

01:34As you can see, the owner of Food Explorer

01:36is very busy.

01:38This is Sir Eboy. A blessed morning, Sir.

01:40Good morning.

01:42Sir, what are we peeling?

01:44What we're peeling

01:46is what we're using

01:48for the giant chicharon.

01:50The pork back skin.

01:52The pork back skin.

01:54So, this is the skin.

01:56More specifically,

01:58this is the pork loin area.

02:00Oh, yes. That's it.

02:02It's what we call the back fat.

02:04Sir Eboy, when you're processing this,

02:06when you're buying this,

02:08this is what it looks like.

02:10This is what it looks like.

02:12As you can see,

02:14this is the size

02:16of the chicharon

02:18when it hasn't been fried yet.

02:20So, how many times will this get bigger

02:22when it's fried?

02:23It'll get twice as big.

02:25Oh, my God. This is almost my height

02:27when it's done.

02:29Sir Eboy,

02:30can you give us a tour of how you're doing this?

02:32So, this is one of the first processes.

02:34The second process is

02:36what we call Sankotcha.

02:38Sankotcha, alright.

02:40Sankotcha means it's being sautéed?

02:42No, it's just that in the oil,

02:44we're trying to get rid of the water.

02:46Ah, so in a way,

02:48we're trying to dehydrate it.

02:50I see.

02:52For those who don't know,

02:54what we're using here is

02:56the pork fat itself.

02:58Yes, it's our own fat.

03:00Okay. So,

03:02the first step is

03:04the Sankotcha.

03:06That's what comes from sautéing.

03:08So, how long does the sautéing process

03:10take?

03:12How long does it take?

03:14The sautéing takes 3 to 4 hours.

03:16It depends on the temperature.

03:18Okay.

03:20So, after that,

03:22the Sankotcha is ready.

03:24Sir, how long

03:26does this process take?

03:28For the Sankotcha,

03:30it takes

03:323 to 4 hours

03:34including the sautéing.

03:36Ah, okay.

03:38For the first step,

03:40do you just follow the color of the Sankotcha?

03:42No,

03:44I just follow the color of the Sankotcha.

03:46I just follow the color of the Sankotcha.

03:48I see.

03:49Okay. So, after the Sankotcha,

03:51we'll let it rest.

03:53Then, what's the next step?

03:56The next step is

03:58the

04:00re-cooking.

04:02Sir, can we experience that?

04:04Let me take a look.

04:06So, this is the..

04:07This is where we'll fry the Sankotcha.

04:09Okay. So, this is..

04:10These are the ones that are ready to fry.

04:12This is how it looks like after the Sankotcha.

04:14It's dehydrated.

04:15So, in a way,

04:16it looks crispy but when you eat it,

04:18it's still tough.

04:20Alright. So, we'll just put it here.

04:22Sir Eboy.

04:23Okay.

04:24Then, we'll just drop it.

04:26We'll just continue to cook it.

04:28Sir, what are we using here?

04:30That's wood.

04:32It's really wood.

04:34There. It's strong.

04:35How many

04:37gigantic

04:39giant Chicharon, sir?

04:41Our giant Chicharon

04:43can hold up to 100 pieces

04:45every day.

04:46100 pieces or kilos?

04:49100 pieces

04:51can hold up to 50 kilos

04:53or more.

04:55Okay.

04:56That's a lot, guys.

04:57Take a look.

04:58Then, sir,

04:59whenever they go to your store,

05:02do they already have

05:04these that they can buy

05:05or are these made to order?

05:06They already have displays.

05:08They already have their own?

05:09Yes.

05:10They already have their own displays.

05:11It's better if they buy more

05:13so they can make them made to order.

05:15Okay. If they have a big party,

05:18for example, there's a birthday.

05:20Then, sir, how much does this cost?

05:22The price ranges from Php 200 to Php 300,

05:25depending on the size.

05:26Php 200 to Php 300?

05:27That's really worth it.

05:28Then, sir, how long will this be crispy?

05:31About two weeks

05:32as long as it's sealed.

05:34Okay.

05:35It won't get tough.

05:36Then, we'll add the seasoning, sir.

05:38Yes.

05:39This is it, sir.

05:40This is the final product.

05:41There you go.

05:42As you can see, guys.

05:43If your Chicharon is this big,

05:45it needs a lot of respect.

05:47About 10 people will be able to eat this.

05:49Also, it's a good centerpiece.

05:51For example, there's a birthday.

05:53If you compare it to this,

05:54this is it.

05:55It's a winner, guys.

05:57I still have a lot of Chicharon to finish.

05:59It's really extraordinary.

06:01It's really solid.

06:02We'll continue our food adventure here in Bulacan.

06:04Later on,

06:05we'll go around other places

06:07so tune in to your country's morning show

06:09where you'll always be the first to...

06:11hit it!

Chicharon, higante sa laki at sarap! | Unang Hirit

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