00:00Head-to-head is the battle for the deliciousness of today's food that is perfect to eat as a snack and snack.
00:12Crispy Ulo.
00:14This is the trending food now.
00:20The new food that Diwata is eating, the Crispy Ulo.
00:26That's why the head of the news today is the other Crispy Ulo.
00:34Just like the best in Valenzuela.
00:39That is not only crispy, but the meat is also very tender.
00:44Try it.
00:47It can only be cut with a paper plate.
00:55And even with a plastic spoon and fork.
01:03The viral Crispy Ulo of this pork is a specialty of Paolo and Ana.
01:09All of those that you can taste, it's really delicious and tender.
01:15It's only 8 in the morning, Paolo is already cleaning the head of the pork.
01:21The ears should always be clean.
01:23No hair, no blood before cooking.
01:26This is also eaten.
01:29He uses a glow torch to remove the hair.
01:35Then he wrapped it in a cloth.
01:37So that it's still intact even if it's very soft.
01:40We can still pull it apart.
01:44It was boiled in a pot that contains secret ingredients for flavoring for 5 hours.
01:52That's why it's so tender.
01:55When you cook the wood, it's easier to cook and the inside is not dry.
01:59The inside is juicier, but the outside is already crispy.
02:02After cooling, it was first air-dried.
02:07And then it was fried in boiling oil.
02:13And so that the crispiness does not disappear, they put it on a paper plate and brown paper.
02:25The paper plate, because when the oil drips, it doesn't stick.
02:29Then that kraft paper, it sticks to the oil of the head.
02:33It doesn't stay on the skin.
02:35The price is from Php 800 to Php 1,100, depending on the size.
02:41When you bite it, it's really crunchy.
02:43And the smoky flavor really tastes like crispy ulo.
02:47Their Crispy Ulo ng Baboy was filled with recipes and negotiations by Ana's father, Tatay Pabling.
02:54He thought of making crispy ulo because usually, it's just a small ulo.
02:57There's no crispy ulo that can be cut.
02:59He tried it.
03:00But to make their Crispy Ulo more recognizable, they had to be quiet.
03:06My wife and I were thinking of boiling it.
03:08So that they can see how soft it is.
03:10Let's try it with a plastic spoon.
03:13That's when the video started.
03:20Since their Potok Batok Crispy Ulo ng Baboy was launched,
03:24Their Crispy Ulo ng Baboy has sold 60 pieces a day.
03:30And they earn up to Php 100,000 per week.
03:35We were able to fix our store.
03:37We were also able to help with the construction of our parents' house.
03:40So for me, that's our biggest achievement.
03:45Here in Pasay City, this restaurant,
03:48Angila, is the institution when it comes to Crispy Ulo ng Baboy.
03:53The packaging here in Pasay is very well-known.
03:56When there's drinks, there's vinegar here.
03:59It's used as a gift.
04:01This is one of the oldest restaurants in Pasay.
04:05It was built in the 1940s.
04:08It was late 90s or early 2000s that it was included in the menu.
04:13Their Crispy Ulo ng Baboy is guaranteed to be fresh.
04:19Because it's harvested right next to their market.
04:23But it was only sold in small quantities back then.
04:26And no one would buy it.
04:28The meat is brought to the restaurant.
04:30It's boiled.
04:31Then later on, it's cooked.
04:33And that's what they eat.
04:34That's what they eat.
04:35It's boiled.
04:36Then later on, it's cooked.
04:37And that's what they eat.
04:38That's what they eat.
04:42Until it reached Pasay,
04:44where their Crispy Ulo is really crispy and delicious.
04:48But instead of their Ulo getting bigger,
04:52they focused more on cooking.
04:55That's why they sell 200 Crispy Ulo every day.
05:00The projection of Crispy Ulo in the restaurant was big.
05:04It became one of the iconic dishes.
05:07It has a very soft texture.
05:09When you eat it, the taste really melts in your mouth.
05:18The Ulo that is served in Las Piñas
05:21is often mistaken as the head of a dinosaur.
05:28Compared to pork,
05:29the fat of the Ulo is smaller.
05:33This is the printed head of a cow.
05:38This is the head of a cow.
05:39It's lean.
05:40You can't see any litters.
05:41It's not like the parts that we're in.
05:44It has a white fat.
05:47This is our Ulo that we order.
05:50These are the eyes.
05:51But notice that we cut the heart because it's too big.
05:54This is the part of the brain.
05:56There's a part of the cow's intestine here.
05:58So it's part of what we cook.
06:00But they put a lot of salt
06:02to season and tenderize the head of the cow.
06:07They marinate it in their special secret marinade
06:11for two hours.
06:13It's not just crispy.
06:14What we're talking of is the real taste.
06:16So it really needs to be marinated.
06:19The heads of the cows are put in the freezer.
06:24Now, traditional towing,
06:26we use an electric pan to melt it.
06:29Because we can't just put it in a pressure cooker.
06:33It's cooked in a pressure cooker for five hours.
06:44Then, it's fried in boiling oil.
06:53After more than ten hours of preparation,
06:57Here's the crispy Ulo ng Baka.
06:59If you're ordering,
07:00we advise that we make it a day before for you.
07:10It's tasty and tender.
07:12And it's not oily.
07:15It's crispy compared to pork.
07:17It's not too fat.
07:19It's meaty.
07:26It's high-protein.
07:28But once you overeat,
07:30you'll get saturated fat.
07:32Especially in the head.
07:33Because you'll get more on the skin.
07:36We'll get cardiovascular diseases
07:38because our cholesterol levels will elevate.
07:41Your blood pressure will increase.
07:43So you can lead to a stroke.
07:45It's okay to eat,
07:46but it should be done occasionally.
07:50No doubt,
07:51the crispy head is deadly delicious.
07:54It's hard to resist.
07:56But remember,
07:57it's high in cholesterol.
08:00So eat it slowly.
08:05Don't eat it hard.
08:10Thank you for watching, Kapuso.
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