00:00The name of this food is Tunog SPG, or Strong Parental Guidance.
00:12The sound is a bit rough, but for those who have already tasted it, it is said to be delicious.
00:20It is said that for the Masiselans, the favorite dish and snack of the Tigabukawe in Bulacan is not for them.
00:30It is made from the part of the pork that is often skewered or just thrown away.
00:36The name is a bit scandalous.
00:41This is the pork sinew.
00:44This is the sinew or mammary gland of the pork, which is their favorite to fry like a pork belly.
01:00This is really Eddy.
01:07Here in Eddy's food stall, they cook and sell 6 to 10 kilos of sinuson every day.
01:15Because it is hard to find its supply in the market, he still sells it to his supplier in Pampanga.
01:25These are his nipples. The milk really came out.
01:30To make it soft, they boil it in a big pot.
01:38Along with the pork belly, to make it more delicious, I will add salt to taste.
01:45They boil it in a pot, which is the concept since the 80s.
01:52The improvement that we made is the feed tank of the fuel.
02:00All the materials that we used are stainless steel.
02:07What they use is for the skinning of the pork belly.
02:15Now, it is soft. It can be skewered.
02:18It is okay. I will remove it so that I can fry it.
02:21The softened pork belly.
02:25Next, it is deep-fried with fried chicharon.
02:32It is now golden brown. And when I skewer it, it is really soft.
02:38This is perfect to partner with their homemade vinegar sauce.
02:43The price of this bottle is Php 850 per kilo.
02:50It is like a pork liver. It has a soft inside.
02:54Even though there is a fierce battle between the sellers of fried pork belly in their town,
03:01Eddie is confident that their food is delicious.
03:07It is even a recipe of his uncle Francisco.
03:10I used to be a tricycle rider. Now, my wife is a beautician.
03:14When I married her, I thought of building a house.
03:17I just threw away the things that I used to use.
03:20I thought of cooking.
03:22It is just fried food.
03:23Why? Because people like it.
03:29But in 2014, Francisco's wife, Mameng, died of liver disease.
03:36She continued to cook.
03:38We did not follow her.
03:40I stopped cooking.
03:42I have been encouraging her to return to this life.
03:46I cannot force her to go back.
03:48She could not take it anymore.
03:49She lost her pride.
03:51That is why Eddie saved his pride.
03:54And last year, Mameng opened her original Yempo again.
04:00And she also cooked the original fried pork belly of her uncle Francisco.
04:06We put it on top so that we can continue the legacy.
04:10Just last year, the fried pork belly was declared as one of the heritage foods of the province of Bulacan.
04:21While his uncle Francisco was recognized as the founder of Kalutong Bulakenyo.
04:28It should be recognized for his contribution to the history and to the rich culture of Bulacan.
04:40Now that the weather is cold, one of the ways to keep the body warm is to drink hot and tasty soup.
04:49And the fatigue from the long journey from San Juan to Batangas will be relieved.
04:55Because of the abundance of vegetables, it is said that your mouth will be full.
05:03Because your mouth has meat, fat, skin, and even the owner of the cow.
05:16This is the Gotong Bulalo, the owner of the cow.
05:20It is said that it is Oliver's specialty for two decades.
05:26The Gotong Bulalo in Manila has a special dish called Lugaw.
05:29While the Gotong Bulalo in Batangas is full of meat.
05:31The ingredients that Oliver used in his Goto,
05:35he is the one who buys it in the nearby town of Padre Garcia,
05:40which is a famous cattle trading capital of the Philippines.
05:46Early in the morning, Oliver is already in the kitchen.
05:50It's okay, it's okay, it doesn't slip, it doesn't smell.
05:53It's okay, it doesn't slip, it doesn't smell.
05:57It weighs 6 kilos.
06:00If we put only batinbula, it will not taste good.
06:04Sometimes we also put ribs, skin, and inside meat.
06:11We will put salt in the achuete to make it colorful and to get rid of the bitter taste.
06:17Oliver also puts wood on the lid of the cauldron.
06:21The meat will soften faster if we put it like this.
06:25The process of softening takes about 4 hours.
06:30The Gatong he uses is called Kakawate or Madre de Cacao.
06:35Because of the aroma of the wood, it makes the dish more delicious, especially in the Goto.
06:47Yes, we can try this.
06:49Each serving of Gatong Bulalo, owned by a cow,
06:53from P168 to P224, depends on the size.
07:00It's delicious with the aroma.
07:05We Filipinos, since the time before the arrival of the Spaniards,
07:10they try to make sure that they are not wasted in what they get as a way to satisfy their hunger.
07:15Before opening their own food,
07:18Oliver's bones hurt because of the amount of work he put in.
07:24During the contractions, your back is really sore from mixing cement.
07:28You can't relax, you won't be able to see.
07:30This is my brother, he has a relationship with Father Garcia.
07:33He told me, so you can go to work, you are the one who will sell the Goto.
07:38He didn't think that because of his Goto, he will be promoted.
07:45I was able to finish my three children, and I was able to found my small house.
07:55Pasita's question to the parroquians in his food, in Pateros,
08:00How do you like your eggs?
08:02And they only answer one thing, Adobong Itlugan.
08:07His specialty is not only made from duck eggs, but also from its matres.
08:16This is Adobong Matres at Itlog na Itik, or as they call it, Adobong Itlugan.
08:23Pasita's Adobong Itlugan is made from duck eggs.
08:28Those are the ones that are prematurely hatched from the matres of the duck.
08:33This is the matres, and these are its eggs.
08:37But because not all the ducks have eggs,
08:40the duck eggs that Pasita's supplier, Elmer, are very hard.
08:47You can tell that it's hard because it has eggs inside.
08:51Pasita used to be a butcher.
08:54What I earn is not enough, especially if I have to pay bills.
09:00Until he built a restaurant.
09:03While selling Pasita's Adobong Itlugan, he also sold eggs.
09:09How are you?
09:10I was able to buy three cars, a motorcycle, and I was also able to buy cans.
09:17To remove the smell, they soak it in vinegar and salt.
09:25And then, they boil it.
09:29We will now put these matres.
09:32The secret is garlic to remove the smell.
09:4390 pesos per serving.
09:49It's like a balloon. It's so sweet.
09:52It's like a balloon.
09:54It's like a balloon.
09:56It's like a balloon.
09:58It's like a balloon.
10:00It's so sweet. It's spicy.
10:02It's like a penoy. It's soft.
10:04The internal organs are really high in cholesterol.
10:08We should consume it in moderation.
10:12In the name of cooking and food,
10:16many are intrigued.
10:19And when sampled,
10:22it's for sure,
10:24you will be amazed.
10:30I won.
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