Sa Naic, Cavite, batsa-batsang putok-batok na bagnet chicharon ang haharapin ng ating food explorer Chef JR Royol. Kada linggo, sanlibong kilo ng baboy ang ginagawa nilang chicharon at isinasalansan sa mga batsa! Pumasa naman kaya ito sa kanyang panlasa? Panoorin ang video.
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00:00 This is it, guys.
00:01 I'm just--
00:02 Oh my, I have a lot of laundry to do this morning.
00:05 I have a lot of laundry to do this morning, but it's different.
00:08 This is the batch of batch that you won't be able to finish.
00:11 30 batches, that's how much Chicharon Bagnet is able to make
00:15 in Chef JR's food adventure today.
00:18 But what's more surprising,
00:19 they're able to earn more than 1 million each month.
00:23 Just like that.
00:24 All the way to find out.
00:25 Let's go to Chef.
00:26 Chef, you can start that.
00:29 1 million!
00:30 Yes, ma'am!
00:32 Chef, there it is!
00:34 A blessed morning to you all.
00:35 And Ma'am Susie, this is the real "Lutong" of our income.
00:39 Because what we tried this morning here in Naic, Cavite,
00:43 their business is really making a lot of money.
00:48 And of course, to share with us their inspiring success story,
00:52 we'll be joined this morning by our PIS, Sir Wyatt.
00:55 Here he is with us.
00:56 Sir, a blessed morning.
00:57 Chef JR, good morning.
00:58 Yes, sir. Here he is with us.
01:00 Sir, it's very interesting because Ma'am Susie mentioned this in the studio.
01:03 Your business is making seven digits.
01:06 How did you start?
01:08 I started in 2018.
01:10 I started with 20 kilograms.
01:12 20 kilograms?
01:13 Yes.
01:14 And now, a ton per week.
01:17 A ton per week?
01:18 Yes.
01:19 How many batches are you able to make?
01:21 Because you're very sentimental about the number of batches.
01:23 Yes.
01:24 Before we had the commissary,
01:26 we started with the laundry area.
01:29 The laundry area and air mats.
01:30 Yes, sir.
01:31 Those are the success stories.
01:32 And of course, to share with us how they do the process,
01:35 what are the most critical steps in making your signature Chicharon Bagnet?
01:40 Number one, the meat is imported.
01:42 Okay. So, you're sourcing this?
01:44 Yes.
01:45 From Spain.
01:46 Nice!
01:47 And how is this process done?
01:49 How do you cut this thin piece?
01:51 By hand.
01:52 By hand, too?
01:53 They chop it.
01:54 So, they cut it by hand.
01:56 As you can see, we have a lot of people here.
01:58 After that, what's the next step?
02:01 We'll do the first fry.
02:02 First fry.
02:03 Yes.
02:04 So, when we say "first fry",
02:06 does that mean we'll cook it?
02:09 In antala.
02:10 In antala.
02:11 So, that means we'll delay the process.
02:14 Oh, okay.
02:15 So, this is what we call the first fry.
02:17 How long does it take to cook?
02:19 It takes 30 to 45 minutes and we'll cure it for 2 to 3 days.
02:24 -2 to 3 days. -Yes.
02:25 -That's one of the critical steps you do, right? -Yes.
02:28 Alright.
02:29 And of course, if there's a first fry, there's a second fry.
02:32 There's a final fry.
02:33 Final fry.
02:34 Okay.
02:35 The oil is very hot, my dear viewers.
02:38 We've soaked the first fry for 2 to 3 days
02:44 so that it can be cured, the seasoning will be absorbed
02:47 and this is the second fry.
02:48 -So, this is the most critical step, right? -Yes.
02:51 How long does it take to cook?
02:52 5 to 10 minutes to balance the cooking process.
02:55 -Okay. 5 to 10 minutes. -Yes.
02:58 -And of course, it depends on the oil's temperature and the load. -Yes.
03:01 Alright. So, after 5 to 10 minutes,
03:03 here's what we're waiting for, my dear viewers.
03:07 This is the repacking area.
03:09 Yes.
03:10 Alright.
03:11 So, we're using 1 ton of antala.
03:12 We're using 30 to 40 batches.
03:15 Sir, how much do we sell this for?
03:17 As retail, it's P150.
03:21 -P150 for the retail price. -Yes.
03:23 -But is there a retail price by size or by pieces? -P120 grams.
03:26 -We're after grams. -Yes.
03:28 -It's good that we can share your blessings -Yes.
03:33 -by reselling the product. -Yes.
03:35 -Reseller. -Yes.
03:36 Very nice.
03:37 As you can see, the customers are repacking the product.
03:40 Sir Wyatt said that this step is also critical.
03:43 Why is it critical?
03:44 Because the time it takes to repack the product
03:48 and let it cool down a bit, it'll be sealed immediately.
03:51 -That's the most important thing. -Yes.
03:53 -It can't be left to rest or stay in place for too long. -Yes.
03:55 It's okay 'cause-- Let's do a sound check, Sir Wyatt.
03:59 Oh my goodness.
04:01 -It looks amazing. -Yes.
04:04 -Congratulations on your success story. -Thank you.
04:06 And here's the good thing. They're also giving you an opportunity
04:10 by having a reseller price.
04:12 If you want to have your own brand, that's also possible.
04:15 We'll change the design, rebranding, the layouts
04:18 and we'll have a free delivery.
04:20 -There you go. -Nationwide.
04:22 -Nationwide. It's reaching the entire Philippines. -Yes.
04:25 -What's the farthest we can go? -Palawan.
04:28 Mindanao.
04:30 Barship, LBC and J&T.
04:33 Here you go, Ma'am.
04:36 It's really delicious.
04:38 Our product is really solid.
04:40 Sir Wyatt, if you want a food adventure,
04:43 of course, always join us here at your country's morning show
04:46 where you're always the first to--
04:49 -The first to hit it. -The first to hit it.
04:52 Good morning.
04:54 [silence]