150,000 kada buwan?! Ito lang naman ang kinikita ng isang chicharon business sa Cavite! Paano nga ba nila nakamit ang lutong ng tagumpay? Alamin natin ‘yan sa video na ito.
Hosted by the country’s top anchors and hosts, 'Unang Hirit' is a weekday morning show that provides its viewers with a daily dose of news and practical feature stories.
Watch it from Monday to Friday, 5:30 AM on GMA Network! Subscribe to youtube.com/gmapublicaffairs for our full episodes.
Hosted by the country’s top anchors and hosts, 'Unang Hirit' is a weekday morning show that provides its viewers with a daily dose of news and practical feature stories.
Watch it from Monday to Friday, 5:30 AM on GMA Network! Subscribe to youtube.com/gmapublicaffairs for our full episodes.
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00:00 Our breakfast was so delicious.
00:02 Chicharon, guys.
00:04 It's so crispy.
00:05 Look at this, Miss Lyn.
00:06 Yeah.
00:07 Okay, crunch.
00:08 I want to hear it.
00:09 This is, well, a meat.
00:10 You can do it.
00:11 Someone's reaching out their hand here.
00:15 Why are there props on your hand?
00:16 There are props on your hand.
00:17 Did you hear that?
00:20 I heard it.
00:21 Okay, one more.
00:22 It's so crispy.
00:23 And there's a meat that's splashing.
00:24 What is that?
00:25 Curry.
00:26 Curry.
00:27 It's a crispy meat that you can get like the Bagnet King of Cavite.
00:33 It's in Chicharon Bagnet.
00:35 You can get this, guys.
00:37 It's P150,000 per month.
00:42 That's a lot of money.
00:45 Oh, that's so crunchy.
00:48 But what's the secret?
00:50 We'll find out with Jenzel.
00:53 Give him some water.
00:54 He's getting sticky.
00:56 Hi!
00:57 It's so good to have food from you, Jenzel.
00:59 That's why I'm here at Naic Cavite to find out the secret of this Chicharon business that earns P150,000.
01:09 Okay, as you can see, there are so many Chicharon here.
01:11 The income from the Chicharon business is really crispy.
01:16 So to find out the secret of this Chicharon business,
01:20 I have a lot of people with me.
01:22 We'll have the owner of this Chicharon business, Sir Wyatt Nobles.
01:26 Good morning, Sir Wyatt!
01:28 Yes, good morning, Kapuso!
01:29 Good morning, Ms. Jenzel.
01:32 Hello! I have a question for you, Sir Wyatt, before we start.
01:35 When did you start your business and why did you choose Chicharon?
01:39 We started the business in 2018.
01:42 The reason why we chose Chicharon is because we're Chicharon lovers.
01:49 That's right.
01:50 So Kapuso, who are the Chicharon lovers?
01:53 I'm sure there are a lot of you.
01:55 So let's start. How did you prepare this Chicharon?
01:59 So we started on the raw meats.
02:02 Okay, so this is it.
02:04 Can I touch it?
02:05 Yes.
02:06 Okay, so what do I see here?
02:09 That's the marbling.
02:10 Okay, so we rubbed it with marbling.
02:12 What part is this?
02:15 Back part.
02:16 Back fat skin. It's from Spain.
02:19 Okay, so it's from Spain.
02:21 Yes.
02:22 So let's see how you're going to do it.
02:24 Excuse me, Ma'am.
02:25 Let's put it on the first cook.
02:27 Oh, it's splashing.
02:28 Oh, it's okay. In fairness, it's not that splashy.
02:31 Yes, Ma'am.
02:32 Then we mix it and then we wait for 30 to 40 minutes before it's cooked.
02:39 So it will rest, the fat will be extracted and then it will come out.
02:44 Okay, so how many kilos do you cook every month?
02:48 So we cook 6,000 kilos every month.
02:52 And then the output, Ma'am Genzel, is 12,000 pieces of Chicharon every month.
03:00 12,000 packs. Oh, sorry.
03:02 Okay, so do we need to mix it for 30 to 40 minutes or can we leave it?
03:08 We need to mix it every three minutes so the skin won't stick to each other.
03:14 Okay, so after that, what will it be?
03:17 This, Ma'am.
03:18 So this is what we'll be cooking for 30 to 40 minutes.
03:21 And this one, I see that you're cooking it again.
03:24 Yes, Ma'am. It's for final cooking after two to three days.
03:28 You'll be cooking it again for two to three days.
03:30 Yes, Ma'am.
03:31 And this is what will be the result, right?
03:34 Yes, Ma'am.
03:35 And after cooking, we'll season it. Is that right?
03:38 Yes, Ma'am. We'll season it with our secret ingredients.
03:42 Okay.
03:44 I'm thinking about what I'll taste here, the big one or not.
03:48 Here it is. I can taste it now.
03:50 Yes, Ma'am.
03:51 Oh, it's so crispy.
03:55 Crispy, of course.
03:56 How much is this per pack?
03:58 We have a wholesale price that we sell in the market that they can earn.
04:04 So we have 30 pieces, 60 pieces, and a wholesale price of 200 pieces.
04:10 How much is the 30 pieces?
04:12 For 30 pieces, it's P95 each.
04:15 For 60 pieces, it's P90 each.
04:18 And for 200 pieces, it's P85 each.
04:21 P85, P200. Oh, it's perfect for resellers, right?
04:25 Yes, Ma'am.
04:26 And the good news is that they can earn P40 to P50 every pack.
04:30 Wow, that's how big they can earn.
04:33 And what I like about this, Kapusok, it's not like other chicharon because it has meat inside.
04:39 As you can see, it's not just skin.
04:42 Oh, this is so delicious.
04:44 Let's show it again, Kapusok.
04:48 This is how you fry it.
04:50 There.
04:51 For this to be this crispy, this is how it looks.
04:56 So this is where Sir Wyatt fried the first cook that we cooked earlier.
05:02 This is the second cook.
05:03 Yes, Ma'am. We're going to fry the skin now.
05:05 Okay.
05:06 How long does it take?
05:09 About 6 to 7 minutes.
05:11 So it's cooked for 6 to 7 minutes like that.
05:14 Then, we can now take it out.
05:17 How long before we can pack it?
05:20 We'll just wait for 2 to 3 minutes for the heat to cool down before we seal it in our packaging.
05:26 Okay.
05:27 What's the secret to making it crispy when it comes to our consumers?
05:33 We need to use very hot oil before we seal it in.
05:39 And at the same time, use room temperature oil, Ma'am.
05:42 Okay.
05:45 There you go, Kapusok.
05:47 It's so delicious.
05:48 I hope our Kapusok were inspired to start a chicharon business.
05:52 This is what you need to do to earn money like Sir Wyatt.
05:57 And here I am, I'm going to eat a lot even though I'm doing an interview.
06:01 So for more food trips, come to your country's morning show where you're always the first to eat!
06:10 I'm in!
06:11 I'm sorry.
06:12 It's okay.
06:13 It's okay.
06:14 I'm good.
06:14 [BLANK_AUDIO]