00:00Mmm! Your Lomi is done!
00:02Of course!
00:03It's my time!
00:04Okay, game!
00:05Now, why Pata?
00:07Why did you think of Pata?
00:08Why?
00:09Your Batangueños are really fond of Crispy Pata.
00:11Oh, I mean Pata.
00:12Really?
00:13Crispy Pata, Sinigang na Pata.
00:16It also goes well with Lomi.
00:18It does, right?
00:19Very crispy.
00:20But this time, we're not going to make it crispy.
00:23What are you going to do?
00:24Humba.
00:25Humba!
00:26That's Bisaya, right?
00:28This is Bisaya.
00:29And Batangueños are fond of Humba.
00:31Humba is okay even if it's just for 3 weeks.
00:35To cook Pork Pata Humba ala Kuya Dudut,
00:39we need Pork Pata and Liempo,
00:44garlic,
00:45onion,
00:46pepper,
00:47salt,
00:48soy sauce,
00:49pineapple juice,
00:50lemon-lime soda,
00:52bay leaves,
00:53black beans,
00:55and banana blossoms.
00:58The meat we're going to use is already cooked.
01:01It's already tender.
01:02Oh, it's already tender.
01:03Yes.
01:04What we're going to do is,
01:05for color and for...
01:07For crispiness.
01:08Yes.
01:09We're going to sear it.
01:11We're going to brown it.
01:12Oh, okay.
01:13We need to be careful because the part we're frying is fat.
01:16It's going to splatter.
01:17As long as it's fat, it's going to splatter.
01:19Yes.
01:20There.
01:21Don't be afraid.
01:22What's that sound, Kuya Dudut?
01:24Don't be afraid.
01:25Just pan-fry everything.
01:26That's right. Don't be afraid.
01:27F**k!
01:31You should be able to handle that.
01:33I can see that.
01:34After it's browned,
01:36we're going to set aside the browned meat.
01:39We're going to start searing it with garlic and onion.
01:41There.
01:42What do we need?
01:43What's this?
01:44Pineapple juice.
01:45Pineapple juice?
01:46Yes.
01:47Why pineapple juice?
01:48Yes, because humba is sweet.
01:50Oh, really?
01:51Yes.
01:52It's not just sugar that makes it sweet.
01:53It can also be sugar.
01:54But because...
01:56It's a fatty part, right?
01:57Yes.
01:58It's fat, right?
01:59Let's use pineapple juice so that it won't splatter.
02:01Oh, okay.
02:02It's a contra.
02:03It's a contra.
02:04It's a contra right away.
02:05So this time, I feel like it's safe to flip it.
02:07Flip it.
02:08It smells good.
02:09Do you see the color?
02:10Yes, the beautiful color.
02:13There.
02:15It smells good, right?
02:21For the searing, let's start with the garlic.
02:23Garlic?
02:24It should be browned.
02:25Garlic.
02:26After we sauté it, we'll flip the meat.
02:29Hold on.
02:30Can you stop me?
02:31No.
02:32Let's continue.
02:33Let's continue.
02:34We'll flip it.
02:35It's like we just chopped it.
02:37There.
02:40We can season it.
02:42Pepper.
02:43Salt.
02:45Salt.
02:46After that, we can...
02:53Soy sauce.
02:54Soy sauce.
02:55You're thinking.
02:56You're thinking.
02:57There.
02:58There.
03:00It's just like adobo.
03:01It's really like that.
03:02Really?
03:03It's like sweet adobo.
03:05Where did you learn this?
03:06Yes.
03:08If you're not asking, I have roots in Visayas.
03:12Because my mom is from Visayas.
03:14Where?
03:15Visayas, really.
03:16In Buana.
03:17You know how to speak Visayas.
03:18With your hands.
03:19You can reach it, but you don't know how to flip it.
03:21Wow.
03:22Yes.
03:23You can understand it, but you don't know how to speak it.
03:25What we're going to do here is to tenderize the meat.
03:30Because we're using pork leg, it will be sticky.
03:34Because of the bones and collagen, it will be thick.
03:39So, we can now add the pineapple juice.
03:42The saltiness and sweetness are competing.
03:44The sweetness.
03:45There.
03:48There.
03:49I think I can do this.
03:50There.
03:51That's good.
03:52And because you have pineapple juice, even if you don't use lemon-lime soda,
03:56but because it's already here, why don't we use it?
04:00We also add our laurel.
04:02There.
04:03It's also for the smell.
04:05There.
04:06And also for the taste.
04:07We can also add our black beans.
04:09Okay.
04:10Let's also add the banana blossoms.
04:12There.
04:13What's the benefit of banana blossoms?
04:16It's also for the smell.
04:17For the smell?
04:18Yes.
04:19It has a smell.
04:20It adds flavor.
04:21Now, we'll just tenderize this.
04:25It's already tender.
04:26It's already tender?
04:27Yes.
04:28It already smells good.
04:29I told you.
04:30Look at that beauty.
04:32Can we taste it now?
04:33Yes, you can.
04:34It already smells good.
04:39Let's put the lobster in because it's sticky.
04:41One time only.
04:43Hey, hey.
04:44Call your wife.
04:46Where's the jacuzzi?
04:50Hey.
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