00:00Chicharito, chicharon.
00:03Pinoy's favorite chicha, chicharon.
00:07Are you tired of small things?
00:09Here, you can't beat this giant chicharon.
00:13And what's perfect here, this sauce is not vinegar, but chocolate.
00:20You heard it right.
00:21The sauce is chocolate.
00:23For food vloggers, this is a pass.
00:27It's late already.
00:32Try and try until you succeed.
00:34That's the motto of 44-year-old Joseph.
00:39How about this? He said this is his 7th business.
00:42Well, I was doing farm business.
00:44I also have a taxi service.
00:46I have some manufacturing.
00:49I also have a restaurant, canteen, and many more.
00:52Everything failed.
00:53All of the other businesses failed.
00:56Joseph didn't give up.
00:57He also borrowed 20,000 pesos to start a new business.
01:01He even thought of selling chicharon with chocolate dip.
01:05For real?
01:07I sometimes get bashed.
01:08People will say,
01:09Eww, that's disgusting.
01:11But of course, on social media,
01:13you won't be able to taste it.
01:15You'll be judged by the looks of it.
01:18Nobody does this with chocolate dip.
01:21Almost everything is made with vinegar.
01:23A lot of people can't accept what's in the chocolate dip.
01:30But the chocolate dip didn't go viral.
01:35The recipe actually came from my grandmother.
01:38This is the one with chocolate dip.
01:40She's been making this for a long time.
01:42This recipe is from the 1970s.
01:44She just gave it a second life.
01:47When we were kids,
01:48we were forced to eat chicharon,
01:50but we didn't want to.
01:52But because of that,
01:53she gave us chocolate dip.
01:55We all liked it.
01:56It was a special treat for us.
02:00When cooking chicharon,
02:01they first slice the pork skin.
02:07They always cook fresh pork.
02:12This big slice is for their giant chicharon.
02:16This is what we call pork back fat.
02:20Approximately 3 feet thick.
02:24They first cook the pork skin in oil over low heat.
02:29The skin is charcoal-based,
02:31so it's not just metal.
02:33The metal doesn't stick to the raw chicharon.
02:39The oil also has a secret ingredient.
02:43Once cooked,
02:44they let it dry for 3 days.
02:46This is what we call pre-cooked.
02:49We'll let it stay here for about 3 days
02:52to help the oil
02:55and prevent it from getting too oily when cooked.
03:00The dried pork skin
03:01will be fried in hot oil
03:03and then transferred to hotter oil
03:06to be fried.
03:07This way,
03:08the chicharon will be cooked evenly.
03:13We'll put this in a pot
03:16to let the oil heat up.
03:21This will also add flavor.
03:24This is our giant chicharon,
03:26which is pre-cooked.
03:27The process is the same for the giant chicharon.
03:30But it needs two people
03:32to make sure it rises properly
03:34and doesn't fall apart.
03:38With this big chicharon,
03:40it can hold up to 10 people.
03:53Joseph, what is this?
03:55This is our giant chicharon.
03:59Giant chicharon?
04:00Why did you come up with this name?
04:02It's a small name
04:04because it's for people like us.
04:06Really?
04:07Yes.
04:08We use it for occasions like weddings and birthdays.
04:12Joseph, how big is this?
04:15I brought a scale.
04:16Let's use it to measure this giant chicharon.
04:20How big is your scale?
04:22It's small.
04:23It's small?
04:24I almost ran out of it.
04:26Forty.
04:27Forty?
04:28This chicharon is 40 inches long.
04:31Let's measure how long mine is.
04:34Mine is not that long.
04:38Mine is not that long.
04:39Mine is not that long.
04:43Sit right there.
04:44He's going to fight for it.
04:46Go inside.
04:48What?
04:49Are you getting married?
04:54First, you'll taste the chocolate.
04:56It's slightly salty
04:58because of the chicharon.
04:59The taste is okay.
05:00It's not weird.
05:03It's not weird at all
05:05because the taste is good.
05:07The combination of chocolate and chicharon.
05:10Try it.
05:11Chocochicha.
05:12Chocochicha.
05:13Chocochicha.
05:17The combination of chocolate and chicharon is right.
05:21Come on, try it.
05:23It's still big.
05:24I'll help you.
05:25It looks like there's a lot.
05:26There's a lot.
05:28What's the taste of the dough?
05:31It's good.
05:32It's crispy and creamy.
05:36The taste is balanced.
05:38It's good.
05:40You'll really taste the chocolate and chicharon.
05:43It's perfect.
05:45That's what I thought.
05:46It's good.
05:47In the story of Joseph,
05:48he said that he tried a lot of businesses.
05:51Why do you say that your giant chicharon
05:54has a lot of potential?
05:57We have a 50% to 80% profitability rate.
06:03It's really increasing.
06:05The income is also increasing.
06:06From a small amount, it's increasing.
06:09How much income do we have here, Joseph?
06:12Before, it was just a small amount when we started.
06:15Maybe it's only Php 2,000 per month.
06:18But the number of people who believe in us is increasing.
06:21Now, it's around Php 70,000 to Php 80,000 per month.
06:28Because Joseph's chicharon is getting more and more popular,
06:30he now has 20 business associates.
06:33He's able to buy a car,
06:35and he has a rented house.
06:37The most important thing, of course,
06:39is that I don't have to think about who to borrow money from
06:43because I'm already established.
06:45For now, his chicharon are still available online.
06:48You have to be innovative.
06:50You have to stand out from the rest.
06:52You don't just have to be compatible with what people have.
06:56You have to be different and unique.
06:59Business, like cooking chicharon,
07:02has a lot of processes but no shortcuts.
07:05Above all, you need a lot of patience and dedication
07:09to achieve the crispy success.
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