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!
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