This is the perfect merienda for Chinese New Year! | Sarap, ‘Di Ba?
Aired (February 03, 2024): People will surely flock to Binondo, Manila this Chinese New Year, but if you’re craving Cuapao with Pork Asado fillings, here’s how you can do it at home.
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00:00 [music]
00:05 Alright, welcome back!
00:07 It's so good, right?
00:08 And of course, I'm still with Jason and Muriel.
00:13 We're very happy.
00:14 Cheers!
00:16 Why are you so happy?
00:18 Because we're going to prepare one of our favorite snacks.
00:23 This is the Kuapa with Pork Asado Filling.
00:28 Wow!
00:30 So this is all we're going to do.
00:31 Of course, we have pork.
00:33 So what they're going to do is...
00:35 We're going to season it with salt and pepper.
00:37 Wow!
00:39 Season it.
00:40 Okay.
00:41 So you're really a cook, right?
00:44 She's a great cook.
00:45 I've tasted her cooking.
00:46 Really?
00:47 Yes.
00:48 Sunny side up.
00:49 We can now heat up the oil.
00:52 Okay, let's sear it.
00:53 Okay.
00:54 There.
00:55 So we're going to brown it.
00:57 So while we're searing it, this is what it's going to look like.
01:02 So we'll just put it here.
01:04 We'll put the seared part in a bowl and put it aside.
01:08 And then using the same pan, we're going to saute it.
01:12 Okay.
01:13 I'll do it.
01:14 You do it.
01:15 Wow, it smells good.
01:16 I'll do it like this.
01:18 There.
01:19 So it's sauteed.
01:20 Next is Chinese wine.
01:23 And then five spice.
01:25 This is our soy sauce.
01:27 Then we're going to put our brown sugar.
01:31 Next, we're going to put our seared pork.
01:37 So just put water just enough to cover the pork.
01:40 We're just going to let it boil.
01:42 It looks good.
01:43 Yes.
01:44 45 minutes.
01:45 There it is!
01:46 It's boiling.
01:47 It's boiling.
01:48 We'll just put it here.
01:49 So what we're going to do is we're going to remove the pork.
01:52 It's so tender.
01:53 I'll dip it in the sauce first.
01:54 There.
01:55 It looks so flavorful.
01:56 What we're going to do is we're going to shred it.
02:00 Smells good.
02:01 There.
02:02 We're going to put in the cornstarch.
02:04 We're just going to mix it.
02:05 There.
02:06 I have a question, Ms. Carmina.
02:09 What did you do to the cornstarch?
02:11 You should've told me that.
02:12 You should've put the cornstarch in water first before you put it in.
02:16 I should've stopped you earlier.
02:17 You should've put your hand in.
02:18 Because you should've put the cornstarch in here and then dilute it in water
02:23 and then mix it with the sauce you're going to pour.
02:27 But it's still thick.
02:29 So anyway guys, this is our guapao.
02:31 We've steamed it already so don't forget.
02:33 So what we're going to do is we're going to open it.
02:36 So we have lettuce.
02:38 We're just going to…
02:40 A little lettuce.
02:41 Yes, like that.
02:42 For the healthyness.
02:43 There, like that.
02:44 And then, we're going to get shredded pork.
02:49 There you go.
02:50 Just put the sauce on top.
02:53 Do you want more sauce?
02:54 It depends on you.
02:55 After you put the sauce, put the cornstarch.
02:59 So anyway, there you go.
03:00 That's how you make guapao.
03:03 Here's our guapao.
03:05 Let's taste the guapao we made.
03:10 Okay, go get your…
03:12 Okay, boys first.
03:14 It's so good.
03:20 I can't say it.
03:21 It's so good.
03:22 It's so good.
03:24 Sorry, sorry.
03:27 So happy peeps, this is it.
03:29 It's not over yet.
03:30 There's more to come.
03:32 You'll find out when we come back.
03:35 [Music]
03:50 [Music]