00:00In the continuation of our Pork Dish Food Adventure, we will head to St. Maria, Bulacan
00:13to taste their crunchy creation from the pork belly, the Chicharon.
00:19One of the most famous Chicharon here is The Boy's Chicharon.
00:23They sell 2 types of Chicharon, Back Fat or the Chicharon with meat and Pork Belly Chicharon.
00:37We are now here in St. Maria, Bulacan and next to me is The Boy,
00:42one of the most famous Chicharon makers here in St. Maria, Bulacan.
00:48Thank you for inviting us here.
00:49Thank you for having us here.
00:51You look like you are eating a lot everyday, Sir The Boy.
00:55No, I eat this everyday.
00:57Are you still not sick, Sir?
00:59I have a high cholesterol.
01:01Sir The Boy will show us how to cook this delicious Chicharon.
01:07So this is the area, Sir?
01:09This is the chopping area.
01:11The first thing we will cook is the Back Fat Chicharon.
01:15We will cut the pork belly into small pieces.
01:20You really need to have anger when you are cutting this type of pork belly.
01:27Everyday, they need 2 tons of pork belly in this factory to make Chicharon.
01:36And because they are running out of supplies,
01:39the supply of pork here in St. Maria is not enough.
01:42They are importing pork from Europe, specifically from Spain.
01:50After chopping the pork belly,
01:53we are now here.
01:55I can already smell the smell of Chicharon here.
01:57Yes, they cook it first.
01:59They cook it first?
02:01Yes.
02:03So it is not deep fried?
02:05No, it is not.
02:07The fat will be removed?
02:09Yes, the fat will be removed.
02:11How long will you cook it?
02:13About an hour.
02:15Oh my God, an hour?
02:17Okay.
02:19Because if you stir it, the bottom will burn.
02:22After an hour, the fat will be dried.
02:26So after the fat is dried,
02:31this is how it will look like?
02:33Yes.
02:35And the next day, we will re-cook it again.
02:37It should not be too hot.
02:39It should not be too hot?
02:41We will just tenderize it so that the fat will be tenderized.
02:44There should be a third cooking step.
02:46So the fat was removed in the second cooking step.
02:51The skin was tenderized.
02:53The Chicharon should be crispy in the third cooking step.
02:57Wow!
02:59There, you can see that it is really curling.
03:04This is what we know how Chicharon should look like.
03:10There, and here it is.
03:12Wow!
03:14What do you put in it, sir?
03:16While it is still hot, you need to put the frying powder.
03:19So that it will stick while the oil is still wet.
03:22So this is now our Thrice Cooked Chicharon.
03:27Let's check if the oil is really dripping.
03:33Wow!
03:35It's dripping.
03:37It's so delicious.
03:39And if you will notice,
03:41it's dripping inside.
03:42It's dripping inside.
03:45It means that the oil is dripping inside.
03:49Usually, the skin has a sticky fat.
03:54But because they put it in the first cooking step,
03:57what happened is that the oil was removed.
04:02That's why it's not scary to eat.
04:04It's not scary to eat anymore.
04:12Thank you for watching.
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