00:00We have a game for today.
00:02The new, new Complete the Sentence.
00:05Let's ask some of our fans.
00:08If there's a cow...
00:10There's a cow.
00:11There's a cow.
00:12Cow...
00:13Cow.
00:14Cow.
00:15If there's a cow...
00:17There's a cow.
00:18Cow what?
00:19Duck and ribs.
00:21Duck and ribs, huh?
00:22We're starving here.
00:24If there's a cow...
00:25There's a cow.
00:26Cow...
00:27Duck.
00:28Why is it always duck and ribs?
00:30It's like there's a lot of duck and ribs in this place.
00:33Thank you, Nay!
00:36That's also the mantra of Ramon, who's 70 years old,
00:41or Tatay Bonjing.
00:46It's meaty.
00:48It's tasty.
00:50Just the soup and it's already a dish.
00:52This is not your usual duck and ribs.
00:55Because Tatay Bonjing's duck and ribs is authentic,
00:57just salt and onion, even if there's no garlic,
01:00it's already enough.
01:01When the duck and ribs shop started,
01:04around 1980,
01:05when we were selling pork,
01:08here on the other side,
01:09that's when they started giving me the bones.
01:11That's what they use for the soup,
01:14to make it taste better.
01:15Tatay Bonjing started selling his duck and ribs
01:18on the bench and on the basketball court.
01:20But now, he has his own place
01:23where he earns P10,000 per month.
01:26I was able to survive here on the other court.
01:28That's when I thought,
01:30I can't do anything because I'm on the bench.
01:33That's a test for us.
01:34Even if he doesn't earn much,
01:36Tatay Bonjing's spirit is stronger
01:38and he can't be bothered by other people.
01:41Before, I didn't pay any compromise.
01:43I was able to sleep.
01:44Now, there's nothing.
01:45What I earn is enough.
01:48Just for a day.
01:50It's my obligation to have a place
01:52and I'll pay P10,000.
01:55Tatay Bonjing was fond of cooking
01:57when he was young.
01:58He would go with him to the market
01:59and cook for his younger siblings.
02:02When their parents were at work,
02:04because first year high school was over,
02:06it was hard for Tatay Bonjing to find a job.
02:08He became a carpenter,
02:10a mechanic,
02:10a driver,
02:11and a ricycle driver.
02:13Despite the hardship,
02:14he was able to get in.
02:15At first, you have to be patient
02:16because you can't sell right away.
02:19You have to buy right away.
02:20Of course, we were patient until
02:226 in the morning
02:24and 8 in the evening.
02:27Guess the portion.
02:29Is this a thigh or a leg?
02:32Can you guess the TikTok host,
02:34Herlin Budol?
02:36Is she my friend or what?
02:37First clue, Herlin.
02:38She's a heart artist.
02:41There are a lot of heart artists.
02:43Okay, here's your second clue.
02:45Considered as a style icon.
02:48Heart evangelist.
02:50Oh, there's no Nonalman.
02:52Let's see if Herlin can guess her top.
03:00Is the background what I'm basing it on?
03:02And is it the t-shirt?
03:03And then the face tattoo.
03:06There.
03:07Herlin Budol.
03:09Herlin's guess was also perfect.
03:11The host is Jason Guidza.
03:13Heart.
03:14Different list.
03:16Jason, can you guess
03:18Herlin's TikTok friend?
03:20This is Herlin Budol.
03:22She likes to do jackstones
03:24that's why she always falls.
03:26Father Bonjing earns 8,000 pesos a month.
03:30He was able to save 2,000 pesos
03:32from slaughtering pigs back then.
03:34He was able to get it back in 2 days.
03:36But everything has a price.
03:40I'll just eat and leave.
03:42I won't pay.
03:43I'll just do what I can.
03:45There's nothing else I can do.
03:46Father Bonjing's child
03:49is worth 85 pesos per solo order.
03:52He also has a pig with rice for 100 pesos.
03:55It's unlimited.
03:56That's why it's worth it.
03:57Father Bonjing also sells spare ribs,
04:00meat, and money.
04:01For others,
04:02the price depends on the pig
04:04even Father Bonjing.
04:05I'm not good at selling
04:07because it's for reading.
04:10Because it's cheap.
04:13That's why it's easy for me to sell.
04:14There's meat.
04:15Not just bones.
04:17That's why it's big.
04:19They consume up to 20 kilos of meat a day.
04:23I season it with food
04:25and onions.
04:27I get a lot of pork nowadays.
04:30That's why it's very tasty.
04:31And the soup they give me is organic.
04:34I don't change my seasonings.
04:36I just make it and sell it.
04:38Father Bonjing's wife and children
04:41help him run his business.
04:43When I go to the market,
04:46they're my helpers.
04:48They're my guides.
04:49I was able to help him
04:50because before,
04:51he had a weak heart.
04:53I told him,
04:54if you're afraid, I'm here.
04:56I won't leave you.
04:57I told him.
04:58Because we're two people together.
05:02We'll help each other.
05:03Of course, Kapuso,
05:04when we say legendary,
05:06we're not going to be caught.
05:08That's why we came here
05:10to Santa Cruz, Manila
05:11to look for what they call
05:13authentic
05:14Nilagang Papa.
05:16Hello, where is Father Bonjing?
05:20Father Bonjing?
05:21Is that you?
05:22It's time to find out
05:24how Father Bonjing will cook
05:26his delicious Nilagang Papa.
05:28Let's go.
05:29First, put the cleaned pork leg
05:32in the pot.
05:33After you put it in,
05:35how long will it boil?
05:36About 3 to 4 hours.
05:384 hours.
05:39What will you add for flavoring?
05:40Salt?
05:41Just salt.
05:42Just salt and?
05:43Onions.
05:44And then we'll just wait for 4 hours
05:46for the pork leg to soften.
05:49Why just salt and onions?
05:52No pepper?
05:53No.
05:54While it's boiling,
05:55the flavor comes out.
05:57And it's true when it comes to cooking.
05:59Like when you boil it for a long time,
06:00the umami comes out.
06:03Or the natural taste of the food.
06:06Here, Kapuso,
06:06this is the Nilagang Papa
06:09by Father Bonjing.
06:11Let's taste it.
06:12Okay, because it's still hot.
06:14There.
06:15Oh, it's really soft.
06:19It's really soft.
06:21It's really soft.
06:23I feel like I just want to swallow it.
06:27That's why you should eat it with rice.
06:30The taste is really good.
06:31You won't taste any seasoning
06:34for flavoring
06:35because it's a natural flavor
06:37that comes out from the soup.
06:41It's delicious.
06:43The taste is really good.
06:44It's really soft.
06:45I've been eating here for a long time.
06:47And it's really cheap.
06:48You can only taste the bones.
06:50Before Father Bonjing's Nilagang Pata
06:52became popular,
06:55the Paropians didn't notice
06:57his product right away.
06:58We went to the famous
07:00and legendary Nilagang Pata here.
07:03But with the help of social media,
07:05Father Bonjing's food became famous.
07:07First of all, to the customers,
07:09to the bloggers,
07:11I'm really thankful to them.
07:14It's really a big help.
07:15Because of the hard work and perseverance in the business,
07:17Father Bonjing was able to found
07:19some products for their food.
07:21You just have to persevere and work hard.
07:23First of all, we need the sacrifice in life
07:26because when we look for a job,
07:28and we both fight for it,
07:29we will do what's not good
07:31in the future.
07:34Father Bonjing proved that
07:36if you have perseverance,
07:36you can really grow something.
07:38Just persevere and work hard in the business
07:40and you will see the fruits of your hard work.
07:46So before lunch,
07:47this is ideas muna,
07:48our Pantakam.
07:50Always remember,
07:51it's just money,
07:52you can do it.
07:54Join us every Saturday,
07:5511.15 am here in GMA.
07:58I'm Susan Enriquez for Pera Paraan.
08:10For more information, visit www.pera.org
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