00:00In Bulacan, Taguig, and Marikina, there are big surprises.
00:07Oh, okay.
00:08Oh, it's a baby!
00:12It's a baby!
00:14It's like our faces fit in here.
00:16It's so big.
00:18It's even bigger than my face.
00:20How big is your baby?
00:22It's small.
00:23It's small.
00:24It's almost finished.
00:26Forty.
00:27Forty.
00:28Forty inches.
00:32Not your ordinary chicharon, barbeque, and pork chop.
00:35This is how they make it big.
00:37They literally fight for its size.
00:41One piece of pork chop can fill the whole family.
00:45The pork chop that is even bigger than a person's face
00:48is said to be real and undeniable in its size and thickness.
00:52This procedure is dry, wet, dry, and fry.
00:56First, we're going to coat it with breading.
01:00It's a massage.
01:01After the breading, we're going to coat it with egg.
01:06Make sure that everything is coated.
01:08After that, we're going to coat it with breadcrumbs.
01:11Our super pork chop is already marinated.
01:14We marinate it for one day.
01:16For the flours, the breading is already seasoned.
01:20This is the well-coated pork chop.
01:23We're going to cook it at 180 degrees Fahrenheit.
01:26The cooking time is 2 minutes and 30 seconds.
01:29Why does our super pork chop need time to cook?
01:32So that it won't overcook, it won't be hard when served,
01:35and it's still juicy when we serve it.
01:38It needs to be on high heat so that the meat itself won't be raw.
01:43After one minute, we flip it
01:45so that it's cooked side to side.
01:47The cooking time is 2 minutes and 30 seconds.
01:50We can now take it out.
01:56Super pork chop is also super cheap.
01:58One order for 208 pesos
02:01includes rice, mixed veggies, and unli gravy.
02:05At the back of the business,
02:07we have our childhood friends,
02:09Carl, Kin, Marvin, and Kyla.
02:12We're together.
02:13We're together.
02:14We're together.
02:15We're together.
02:16Because he wants all of us,
02:18first of all, all of us,
02:20how he's going to build us up,
02:21how he's going to help us run the business,
02:24he has all the ideas.
02:26He's our mentor.
02:29Tio Steak and Pork Chop has been around for 2 years.
02:31They also have 2 branches in Marikina and Antipolo.
02:35Both branches earn 200,000 to 400,000 pesos per month.
02:41It's a business goal,
02:42but it's also a friendship goal.
02:45Family goals in Mananegos
02:46was started by the father of the family,
02:48Lauro, in 2003.
02:50The famous Ijo King,
02:51known for its barbecue,
02:53was created by Lauro's barbecue.
02:56Because of its giant size,
02:58it's located along Manalili Street in Taguig City.
03:01I encountered a stick that was very long.
03:05I was surprised that such a long stick existed.
03:08At that time, our barbecue was already big.
03:10It was already 12 inches.
03:12Then I saw that there was a longer one, 18 inches.
03:14I tried it.
03:15That day, it was okay.
03:17It clicked with the people.
03:20The breaking news about Lauro's giant barbecue
03:23reached the radar of content creators.
03:27In sales, it almost tripled.
03:29Even we were surprised.
03:31Because before, it was only around 20, 25.
03:36So it almost tripled.
03:37So what we did,
03:39we really maximized what we already know.
03:42So let's defend this.
03:44Not only is it worth its size and length,
03:46Lauro's barbecue is also sure to be clean.
03:50Its meat is white.
03:52That's the sign that it's not bitter and it's clean.
03:56This is what we call our giant barbecue.
03:58We estimate that it will be even on both sides.
04:02This is really worth it
04:04because the back of the grill is big on the stick.
04:09It's wide.
04:10At the same time, it's long.
04:12Barbecue alone is enough.
04:14Aside from a lot of income,
04:15Lauro has also made various investments.
04:18There are also those who save money.
04:20I have a car.
04:22I also bought a lot.
04:23I also have insurance.
04:24Savings for my children.
04:26I like the non-profitable investment
04:28that when the time comes,
04:30the whole family will benefit.
04:34Joseph's Chicharon business is also a family recipe.
04:37But their family has a different trip.
04:40Chicharon is not dipped in vinegar but in chocolate.
04:45Sometimes, I get bashed.
04:46People say,
04:47it's disgusting.
04:49But of course,
04:50on social media,
04:51you don't taste it yet.
04:53You're judged right away by the looks of it.
04:57The idea of the chocolate dip came from Joseph's grandmother.
05:00Joseph said to the bashers,
05:02you're not like my grandmother.
05:03That's why there's no such trip.
05:05This recipe is from the 1970s.
05:08He just made it again.
05:11When we were kids,
05:12we were forced to eat Chicharon,
05:14but we didn't want to.
05:15But because of that,
05:16you put chocolate dip,
05:18so we all liked it.
05:19It was a special trip for us.
05:23Aside from dipping,
05:24Joseph's Chicharon is also famous
05:25because of its big size.
05:27This is what we call pork back fat.
05:32Approximately,
05:33it's around 3 feet.
05:37The pork skin is cooked in oil
05:39over low heat.
05:41There's a secret to make the oil taste good.
05:45Once it's cooked,
05:46it's left to dry for 3 days.
05:48This is what we call pre-cooked.
05:52The dried pork skin
05:53is removed from the pan.
05:55The dried pork skin
05:56is coated with hot oil.
05:58Then, it's transferred to hotter oil
06:00to be fried.
06:03This way,
06:04each Chicharon is cooked evenly.
06:08The same process is for the giant Chicharon.
06:11But it needs 2 people
06:13to lift it up properly
06:15and the meat won't fall apart.
06:20With this size of Chicharon,
06:21it can feed up to 10 people.
06:25How much do we earn here, Joseph?
06:27Before,
06:28when we started,
06:29it was just a small amount.
06:31Maybe,
06:32it's only Php 2,000 per month.
06:33But,
06:34the number of people who believe in us is increasing.
06:37Now,
06:38it's around Php 70,000 to Php 80,000 per month.
06:44With the growth of Joseph's business,
06:46his population also increased.
06:48He also added to his savings
06:50the house and car he bought.
06:53You should be innovative.
06:54You have to stand out from the rest.
06:56You shouldn't just follow
06:58what people have.
07:00You have to be different and unique.
07:03The bigger, the better.
07:04In business,
07:05there's a lot of trust.
07:06In yourself and in the product,
07:08it's a big deal
07:09to stand out.
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