Pork chop na mas malaki pa sa mukha, gaano kalaki ang hatid na kita sa negosyo? | Pera Paraan - video Dailymotion

GMA Public Affairs

Aired (October 12, 2024): Negosyong nagbebenta ng pork chop na mas malaki pa sa mukha ng tao, gaano kalaki ang hatid na kita? Panoorin ang video.

Transcript

00:00Have you ever seen a porkchop that is bigger than a person's face?

00:04Because I've seen it already.

00:07This is the Super Porkchop of Tio Steak and Porkchop.

00:11There.

00:12Do you believe that this is a porkchop?

00:15I have a doubt.

00:18It looks like it can fit both of us here.

00:20It's really big.

00:22It's even bigger than my face.

00:24When did you see this?

00:25Yes, I just saw it today.

00:27It's big.

00:28Brother, look at this porkchop.

00:30What can you say about it?

00:31Is it bigger than my face?

00:33How big do you think your face is?

00:34I think it's half of my face.

00:37It looks like a candy.

00:40It's too big.

00:41What if it's a pig?

00:44It's too big, right?

00:45Yes.

00:46It's too good to be true.

00:47It's too big.

00:54Do you believe that the popularity of Super Porkchop started because of a mistake?

01:18That's right, brothers and sisters.

01:20Because the wrong order went to the right person.

01:23It was tasted, it was delicious, it was posted, and it went viral online.

01:28That's right.

01:29The story of today's trending Super Porkchop

01:32that was recommended by Marikina and Antipolo City.

01:36That's where it became famous.

01:38That's where it got known.

01:39That's where it started.

01:40A lot of vloggers went there.

01:43For those who doubt the real size and thickness of the meat of Super Porkchop,

01:47the owners say that their porkchop is not fake.

01:51There's a secret part that we get.

01:54So when we cut it, it's really big.

01:58It's not just big, of course, it also tastes good.

02:00And especially our gravy, it's homemade.

02:04Karl will show you step by step how he prepares it

02:08and how he cooks it.

02:10This procedure is dry, wet, dry, and fry.

02:15First, we'll coat it with breading and massage it.

02:20After the breading, we'll go to the egg, the wet.

02:25Make sure that it's all coated.

02:27And after, we'll go to the breadcrumbs.

02:30Our Super Porkchop is already marinated.

02:33We marinate it for one day.

02:35For our flour, the breading is already seasoned.

02:39This is the well-coated porkchop.

02:42We'll cook it at 180 degrees Fahrenheit.

02:45The cooking time is 2 minutes and 30 seconds.

02:48Why does Super Porkchop have a cooking time?

02:51So that it's not overcooked, it's not hard when served,

02:55and it's still juicy when we serve it.

02:58It needs to be on high heat so that the meat itself will cook.

03:01It needs to be on high heat so that the meat itself will cook.

03:04It won't be raw.

03:06After one minute, we'll flip it

03:08so that it's cooked side to side.

03:13The cooking time is 2 minutes and 30 seconds.

03:15We can now take it out.

03:21Super Porkchop is also super cheap.

03:23For 208 pesos, there's one order with mixed veggies,

03:27rice, and unleaked gravy.

03:29From 2 pm to 6 pm,

03:32all their rice meals are un-re-riced in the same pot.

03:36What they like is that they don't get fed up.

03:39Especially now that we have un-re-riced rice.

03:43Some of their specialties are premium steaks.

03:45For 328 to 388 pesos,

03:48you can taste the USDA Butter-Aged Rib-eye,

03:51Australian Sirloin, Porterhouse, and Butter-Aged T-bone.

03:56Feel like you're in Japan with their Taste of Japan menu.

04:00Their Katsu Curry and Cheesy Menchi Curry are sure to be oishii or yummy.

04:06Tio Steak and Porkchop has been around for more than a year,

04:09but they now have two branches.

04:11The super friends behind the business are

04:13Cécile, Karl, Keen, Marvin, and Kyla.

04:16The former childhood friends are now partners in the business.

04:21We just strengthened our inner strength because we didn't have a choice.

04:24We had an idea, we had a plan,

04:27so we just had to execute it.

04:29We're all in this together.

04:31He wants all of us to come together.

04:35How will he build us up?

04:37How will he help us run the business?

04:40He has all the ideas.

04:42He's our mentor.

04:44When it comes to the production,

04:46there's nothing like a friend.

04:48One is available, the other moves.

04:51For example, you're closer,

04:53he's the one who moves.

04:55The tools are with you,

04:58you're the one who does it.

05:00We don't have a target.

05:03We're just customers.

05:05But like other businesses,

05:07they can't avoid the problem.

05:09We encountered something that's said to be salty.

05:13Then we encountered something that's salty.

05:16But for others, the taste is just right.

05:18I believe we'll have different taste buds.

05:21We stick to our ingredients,

05:23we don't change them.

05:25Actually, all of our food is made-to-order.

05:27We don't stock anything.

05:29It only happens when there's a lot of people,

05:32the volume.

05:34It can't be avoided that it'll be sold out

05:36because the orders are one after the other.

05:38Because they believe in the product,

05:40their friends continued.

05:42Their service was even better.

05:46That's why the two branches,

05:47Marikina and Antipolo,

05:49can only earn Php 200,000 to Php 400,000 per month.

05:53It's a business goal,

05:55but it's also a friendship goal.

05:57Whatever is on your mind,

05:59just do it.

06:01Because if you listen to what other people say,

06:04you won't be able to do it.

06:06Keep on innovating.

06:07For sure, love what you want to do as a business.

06:11Put your heart into it.

06:13True friends are inseparable,

06:15together in sadness and happiness,

06:17in hardship and hard work.

06:18And we'll keep on going

06:20until our dreams come true.

06:47www.marikina.com

Pork chop na mas malaki pa sa mukha, gaano kalaki ang hatid na kita sa negosyo? | Pera Paraan

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