Aired (December 22, 2023): Ang mukha ng baboy, hindi na lang pang-display sa handaan. Dahil ang isang pamilya sa Quezon City, ito ang pangunahing sangkap ng Cabeza de Jabali, isang uri ng hamon na minana pa raw natin sa mga kastila at kinagisnang handa ng mga Pilipino sa Noche Buena noon. Panoorin ang video.
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00:00 If it's a good night, it's ready.
00:02 Lunch and hotdog, that's what we always have in our lunchbox.
00:06 In our lunchbox, we always have either spaghetti or fruit salad.
00:11 And rice.
00:12 And rice, that we have now.
00:14 There! If it's a good night, they will prepare what we have prepared.
00:18 Oh, there's still a recipe that was inherited from the previous generation.
00:24 All of that will make the family happy together.
00:27 That's the story of Bernadette Reyes.
00:30 The pork's face is not just a display in the kitchen.
00:36 Because of a family in Quezon City,
00:39 this is the main ingredient of cabeza de jabali.
00:43 A type of ham that we use to make "paraw" in the Castilla
00:47 and was prepared by the Filipinos in Noche Buena back then.
00:55 This dish came from the family of Gregorio De Souza and Julio Nakpil.
01:02 And Chef Dominic Viola Faustino,
01:04 the third generation of the Nakpil family,
01:07 who makes cabeza de jabali.
01:09 This is a type of ham that is cold cut,
01:13 and is served during Christmas to our family.
01:18 My grandmothers studied culinary arts at Doña Auring Escaler.
01:23 So they learned this there, and this is taught to us by each generation.
01:29 So that this is prepared for every family member during Christmas.
01:35 Cabeza de jabali is from the Spanish word
01:38 that means "head" and "pork head".
01:42 The original recipe requires the head of a pig.
01:44 But you can't use a pig's head anymore,
01:47 so we use the head of an ordinary pig or a regular pig.
01:52 If you buy a pig's head, it's already deboned.
01:55 It's a good thing that there's a market that sells it now.
01:57 But if you think about it,
01:59 our ancestors were really deboned.
02:02 It really looks like a pig's head.
02:04 In cooking the cabeza de jabali,
02:06 the pork ear, tongue, chorizo, pickles, carrots, and the pork's head are already prepared.
02:13 We'll start with the pork's head.
02:15 We'll use a fork.
02:16 We'll put the pork's head on the fork.
02:20 But we need to remove the skin from the bottom.
02:24 We'll trim it so that it'll be easier to roll later.
02:28 After we've removed the skin, we'll add the flour and cornstarch.
02:32 This is to make it stick to the ingredients we'll add while we roll.
02:37 Pork ear, pork's head, carrots,
02:39 my favorite is chorizo, so I sometimes add a lot of chorizo,
02:42 and then the pickles.
02:44 This is one of the hardest processes
02:48 because you need to maintain the rolling.
02:51 After wrapping the pork's head in a cloth,
02:54 we'll boil the meat for 2 to 4 hours to make it soft.
02:58 After that, we'll let it cool and let it harden in the refrigerator for a day.
03:03 We'll open the cloth.
03:05 There are a lot of holes.
03:07 Let's make sure that the thread is really tight.
03:11 The knife and fork are ready to taste the cabeza de jabali.
03:15 It's a bit sour, but it's soft. It's delicious.
03:20 Since pork's head is now prohibited,
03:23 and because of its expensive ingredients,
03:25 it can be considered a dying recipe.
03:29 Chef Dominic doesn't lose hope that more Filipinos will learn how to cook it.
03:35 At first, it's really hard to make.
03:38 If we look at the process, it's hard.
03:41 It takes 2 to 3 days to make.
03:44 Since this is not really Filipino-flavored,
03:48 Filipinos are used to frying pork's head
03:51 to make it crispy and to add different flavors.
03:54 On the coming Buena Noche,
03:55 each has their own recipe when it comes to preparation.
03:58 The great dishes of the past
04:01 should not be lost in the next generation.
04:04 I'm Bernadette Reyes, and that's the story that should be told.
04:08 (music)
04:30 [BLANK_AUDIO]