00:00The favorite barbecue of the Filipinos is given a twist.
00:07You don't have to wait for the end to eat the fat.
00:11Because the fat is present in every meat.
00:14At the first bite, there's already fat.
00:18The twist is not yet over because of the way you bite.
00:21There's literally a twist.
00:23What's that?
00:25There's a twist.
00:27No, because I like the fat.
00:29If there's fat inside, it's fat.
00:39The classic Filipino barbecue is a must-try in the festive season.
00:46But for Ben, it's a different story.
00:48Because we're used to barbecue, he added a twist.
00:52When I was a kid, my barbecue is normally
00:55the fat is only at the bottom.
00:58This one, the whole barbecue is surrounded by fat all around.
01:03When I was a kid, I really liked the end.
01:05I was excited to eat the end.
01:07But not anymore.
01:08The whole barbecue has fat.
01:12Ben's barbecue is a childhood favorite.
01:15That's why he thought of doing this business.
01:18But there's something different about their barbecue.
01:20The barbecue that we're used to here is piggey.
01:24Our barbecue is known for pork belly.
01:28That's why everything is really tender.
01:30The idea of his modern Filipino barbecue came from the famous Korean samgyupsal.
01:35Normally, when we make samgyupsal, we use pork belly.
01:38So let's try pork belly.
01:40Let's see if it works with barbecue.
01:42Are you also curious about how Ben's modern Filipino barbecue is made?
01:49They use a meat slicer to slice the pork belly thinly.
01:53The pork needs to be frozen so that it's easier to slice.
01:58The pork is washed and seasoned with their special marinade.
02:03The taste of their barbecue is also special to Ben's heart.
02:07This is because it enhances the taste and flavor of his mother.
02:11All of my friends always praise it.
02:14And every birthday, we always have a barbecue.
02:17So it's like a family tradition for us with that.
02:20Once the meat is seasoned, we can now slice it.
02:23But slicing it is not easy.
02:25It's challenging, friends.
02:29Let's try it.
02:31We have Ben with us today.
02:33And he will teach us.
02:35Not Ben.
02:37What's his name?
02:38Weng?
02:39He will teach us how to slice this barbecue.
02:43And maybe he's also sad.
02:46He's sad.
02:47Weng, if you look at the steak,
02:49the barbecues we bought have a space.
02:52This one has a gap in the steak.
02:55I think this is difficult.
02:57It's just a bit more difficult because it's not the traditional barbecue.
03:01In the traditional barbecue, you just poke it.
03:04If you poke one, you put it like that.
03:07This one looks like you're going to eat it.
03:09Okay, it's just a sample, Weng.
03:11How do you pay for it?
03:13Next on Pera Paraan.
03:15Slicing it is not easy.
03:17It's challenging, friends.
03:19It's like you're slicing it.
03:21Just like that.
03:22And it's difficult, right?
03:24This is difficult.
03:26Watch out later.
03:28Oh my, it's not just for kids.
03:31It's like this is for me.
03:33I'm so happy!
03:46It's like you're slicing it.
03:48Just like that.
03:49And it's difficult, right?
03:51This is difficult.
03:52Why is this one this long?
03:55I'll just go with this one.
04:02If someone orders from me,
04:03maybe the holiday is over and we haven't ordered yet.
04:06It's been a while.
04:08It's been a while too.
04:10It's ringing.
04:12Why is it ringing?
04:13It's ringing.
04:15Why did you come up with this?
04:16This is so difficult.
04:17Because when you slice it,
04:20it's evenly distributed.
04:22It looks good, right?
04:23Yes.
04:27It fell.
04:30There.
04:32It's still crooked.
04:34It's because I'm fond of fat.
04:36That's why it's crooked.
04:37That's why you have a lot of fat.
04:40You didn't hide your fat.
04:42Hold on.
04:43It looks like I won't pass the first one.
04:45Give me one more chance, please.
04:47I'll do better.
04:49I promise.
04:57It's just a little crooked at the end.
04:59But it's okay.
05:00It's a little crooked.
05:01There.
05:05It's the same.
05:06There's a lot of people.
05:08It's different.
05:10It's just that I can't really see the fat.
05:12You can only see the spacing of the fat.
05:15This is not that much.
05:17But at least, it's close.
05:20It's just a little.
05:22After it's cooked, you can grill it.
05:28Once it's cooked, what else?
05:30Let's eat.
05:33It has a different taste.
05:34It's very soft.
05:35It mixes with the sweetness.
05:37It's sweet, salty, and salty.
05:39It goes well with rice.
05:40You can eat it as a dish.
05:42It's delicious.
05:43Passed to the people,
05:45and to me.
05:51It's soft and delicious.
05:53It's delicious.
05:54This barbecue is really something.
05:57It's just right.
05:59There's a little fat.
06:00There's meat.
06:01And the taste is really good.
06:03The meat is soft.
06:04It's really delicious.
06:05The taste is just right.
06:06The taste is just right.
06:08The meat is soft.
06:11It's delicious.
06:13They have 3 sizes of barbecue.
06:15There's a 8-inch barbecue,
06:17a 10-inch Mami-Q,
06:18and a 12-inch Daddy-Q.
06:20It's priced from P35 to P55.
06:24For those who have parties and gatherings,
06:27now that it's Christmas,
06:28you can buy bundles for P400
06:30up to P620 per dozen
06:33depending on the size of the barbecue.
06:35If there's a high price,
06:36don't worry.
06:37They also have chicken barbecue
06:39and boneless chicken fillet.
06:41They also have a limited offer
06:43this Christmas
06:44for chicken inasal and liempo.
06:47The business started in 2022.
06:49Now, they have more than 10 branches.
06:52Ben has 3 branches
06:54while the others are franchises.
06:56One of the franchisees is Engineer Ryan.
06:58He already has 2 branches.
07:00I suddenly thought
07:02why not start another passive income?
07:06So, I started a franchise.
07:07What's fun about this
07:10is what people say
07:12that it's delicious.
07:14You need Php 230,000
07:16to start a franchise.
07:18If you pick this December,
07:20you can get Php 50,000 per store.
07:22So, in December,
07:24our estimated income is Php 150,000 net.
07:28Ben doesn't expect
07:29what they were preparing
07:31to attract more people.
07:35If I'm happy,
07:37I think my mom will be happy
07:39that there's something
07:40that she can be proud of.
07:42She can say that
07:43she came up with the taste.
07:46But remember,
07:47no matter how delicious the food is,
07:49it should still be light.
07:51Just eat enough.
07:55It's not a new product,
07:56but it's a new idea.
07:58That's why before,
08:00it's not just about being ready,
08:01it's about winning the business.
08:30It's not just about being ready,
08:31it's about winning the business.
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