Aired (November 29, 2023): This is not your ordinary chicharon! Dahil bawat kagat, hindi lang sarap ang makukuha kundi pati ang tradisyon ng pamilya. Tara’t tikman ang pinagmamalaking chicharon ng mga Kapampangan --- ang pititchan! Panoorin ang video.
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00:00 That's true, especially when you dip it in the sauce.
00:02 Oh my! That's so delicious, Kim!
00:05 In Pampanga, there's a must-try chicharron that's been around for generations.
00:09 That's the story of Salina Refrato.
00:12 This is not your ordinary chicharron.
00:20 Because every bite, you'll not only get the taste of the food, but also the tradition of the family.
00:29 Let's try the most famous chicharron in Pampanga, the piti-chan.
00:35 Piti-chan originated in the town of Guagua, Pampanga.
00:43 You should know that the word "piti-chan" does not refer to the food itself.
00:48 Piti-chan is the process of making it into a piti-charon.
00:53 We fry it so that the oil comes out of the skin.
00:57 Then we marinate it in the oil of the chicharon.
01:02 This process is the reason why their piti-chan or piti-charon is different.
01:09 Different types of chicharon have different ways of making chicharon.
01:13 Sometimes, they make it thin.
01:15 The crunchiness starts and the delicious crunchiness comes from the boiled skin of the pork.
01:21 The fat is not that thick and there's a little meat.
01:25 When the skin cools down, we cut it into small pieces.
01:29 Then we fry it until the oil comes out of the skin.
01:37 We mix it for an hour non-stop so that the skin won't stick to the pan.
01:43 When the skin hardens or when it's what they call "pabato", we can remove it.
01:52 In Garapon, they soak the pabato in their own oil.
01:56 It can last for up to 3 months.
02:00 Then after, if you want to make it into a chicharon,
02:03 you boil the oil with hot salt and then you put the piti-chan to make it into a piti-charon.
02:09 Their piti-charon can last for up to 2 weeks.
02:22 In piti-charon, the couple remembers their grandmother and their family's celebration.
02:28 When there's a celebration, they usually cut the pork.
02:32 So the skin is set aside.
02:33 So they make piti-charon.
02:35 The tradition was passed down from the time of selling piti-charon in 2010.
02:41 From P150 to P900.
02:43 We sell by grams and then we have by kilos.
02:50 I taste this every day.
02:52 It's a different kind of deliciousness.
02:54 When I do this, it's not just an additional business.
03:00 It's the memories of my grandmothers and my children.
03:04 It's still a legacy.
03:06 Piti-charon is one of the most valuable goods in the province of Pampanga.
03:11 That's why it's important to continue cooking it
03:14 so that the next generations can still taste it.
03:18 I am Sanima Rafran and that is the story you need to know.
03:25 (music)
03:27 (music)
03:29 (music)
03:31 [MUSIC]
03:41 [BLANK_AUDIO]