Chicharon sa Bulacan, mas malaki pa sa sukat ng tao?! | Dapat Alam Mo! - video Dailymotion

GMA Public Affairs

Sa Guiguinto, Bulacan, huwag daw ismolin ang kanilang chicharon. Ang sukat kasi nito, mas malaki pa raw sa mukha ng tao at ang kanilang sauce… tsokolate! Tikman ‘yan sa video.

Transcript

00:00We're taking a break from the news because our next story is about food trips.

00:08You're right!

00:11It's marietta time!

00:12Call me if you want to call someone because this is for you!

00:16Make sure there's a push in growing food trends that not only can be enjoyed, but can also make you full.

00:22That's the story of Darlene Cai.

00:26When it comes to chicharon, you can't leave out vinegar.

00:32You'll really enjoy it, especially if the sauce is spicy.

00:38But don't smear the chicharon on a flower.

00:42Because their chicharon is bigger than a person's face.

00:49And it's decorated with chocolate dipping sauce.

00:56Benjamin was inspired to make a giant chicharon with chocolate sauce by his grandmother.

01:02Back in 1974, when we were kids, we didn't want to eat chicharon with vinegar.

01:09So my grandmother formulated it for us cousins to eat chicharon.

01:14Compared to a regular chicharon, a giant chicharon is said to be more challenging when it comes to cooking.

01:20The biggest challenge in making a giant chicharon is how to spread it.

01:25It has to be long.

01:27Because usually, when making a giant chicharon, it has to be curved.

01:31Back skin is what Benjamin uses for his chicharon.

01:36We also have other parts.

01:38We also have the belly that we use for knitting.

01:42The skin is pre-cooked to release its own oil.

01:46Then we'll cure it for 3 days.

01:49In the curing process, the skin is dried to remove the water and to prolong its shelf life for a year.

01:55This is also the reason why chicharon is more crispy.

01:59Using a big pan, we'll fry the cured skin in 500 degrees Celsius oil to make it crispy.

02:07After a few minutes, we can remove the chicharon from the pan and allow the oil to drip.

02:13This is also the process of making a giant chicharon where a whole skin is used.

02:24The skin is poured in the oil while two people are slowly spreading it using a big pot.

02:34The length of the giant chicharon is 60 inches or 1.5 meters.

02:40Online, they sell a giant chicharon that is perfect for sharing.

02:44Now, we sell a giant chicharon for 2 pesos per gram.

02:49Usually, a giant chicharon can reach 600 pesos or 2 meters in size.

02:55You can choose vinegar, chocolate, or barbecue sauce for the sauce.

03:03This size is perfect. It's perfect for a family.

03:06This is the first time I've heard of chocolate.

03:09But it's delicious because it mixes the saltiness with the sweetness.

03:14It's delicious.

03:16San Miguel Bulacan is not going to let go of food.

03:20When it comes to food, they sell giant empanadas that are 2 inches in size.

03:30Our business started with savory-filled empanadas, the normal empanadas.

03:34My son told me to make a giant empanada.

03:38Lani tried 7 times before she was able to make a giant empanada.

03:42As a science teacher, she used her knowledge in making dough.

03:47I applied variables to measure the result of my empanada.

03:52It's different from other empanadas.

03:54It doesn't absorb oil, but instead, it withdraws oil.

03:59First, the dough is massaged to make it round.

04:03Using a mold, 2 people will make the dough.

04:07Next, the filling is added.

04:10My customers have the choice of 2 to 3 variants of my filling.

04:15Today, our giant empanada has chicken a la king, ham and cheese, and spicy tuna.

04:22And take note, the filling is really sticky.

04:27It's time to close the empanada dough.

04:302 people have to make each piece of empanada so that the dough won't be tough.

04:35Of course, if the empanada is giant, the cooking should also be giant.

04:40There's no need to flip the empanada because they are deep-frying it.

04:45The empanada is fried in low heat for 30 minutes.

04:54The empanada reaches 25 inches in length.

04:59It's 12 inches in width.

05:03Pre-order the giant empanada and you can buy it from Php 1,500 to Php 1,700.

05:13It's more flavorful because all the flavors are mixed.

05:16Surprisingly, it's not oily.

05:19When it comes to eating, it should be delicious.

05:22Especially if the food is not just flavorful.

05:26Nom nom, it's big and different.

05:29I am Darlene Kai and this is the story you need to know.

05:56you

Chicharon sa Bulacan, mas malaki pa sa sukat ng tao?! | Dapat Alam Mo!

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