Aired (June 1 , 2024): May sariling version daw ng bagnet ang mga taga-Tarlac. Ang tawag nila rito, Chicharon Camiling! Ano nga ba ang pinagkaiba nito sa bagnet ng mga taga-Ilocos? Panoorin ang video.
Hosted by Kara David, ‘Pinas Sarap’ takes its viewers on a weekly gastronomical adventure that gives them a deeper appreciation for Filipino food.
Watch ‘Pinas Sarap' every Saturday, 6:15 PM on GTV. Subscribe to youtube.com/gmapublicaffairs for our full episodes. #PinasSarap
Hosted by Kara David, ‘Pinas Sarap’ takes its viewers on a weekly gastronomical adventure that gives them a deeper appreciation for Filipino food.
Watch ‘Pinas Sarap' every Saturday, 6:15 PM on GTV. Subscribe to youtube.com/gmapublicaffairs for our full episodes. #PinasSarap
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00:00 And for our first food stop in Tarlac, we will go to the town of Caminique.
00:04 Tarlac is known as the melting pot of the north because it has the influence of different language families.
00:12 So there are people who speak Ilocano in Tarlac, there are people who speak Kapampangan, there are also people who speak Pangasinense.
00:18 And because there are Ilocanos, of course, even the cultures and food of the Ilocanos were also invited by the Tarlacans.
00:26 What is the most popular food of the Ilocanos?
00:30 Isn't it Bagnet?
00:31 How are you?
00:32 What we will cook is Bagnet.
00:34 But I think you call it something else here.
00:36 Chicharon.
00:37 Chicharon.
00:38 Chicharon Camiling.
00:40 Camiling.
00:41 But it also looks like Bagnet.
00:43 Yes, it's Bagnet.
00:44 What is the difference between it and Bagnet?
00:46 It's the same.
00:47 It's the same, it's just that we have salt.
00:50 The others don't have.
00:51 We have.
00:52 Ah, yes, because when I went to Ilocos, the original Bagnet that they demonstrated to me,
00:59 there was nothing, no salt, no pepper, it was just fried.
01:03 Salt.
01:04 You have salt.
01:05 So it's like Chicharon.
01:07 It's really like Chicharon.
01:09 Boil the pork in the water that was added salt for an hour until it softens.
01:17 Pork belly is the common ingredient used in cooking Chicharon Camiling.
01:22 It's softened.
01:24 Yes.
01:25 Then now, we will fry it.
01:27 Yes, but I will move away from here because it looks like a belly.
01:31 You can move away.
01:32 Yes, okay.
01:33 And here, they really cook it on wood.
01:39 Hey!
01:40 It's not.
01:44 Move away, move away.
01:57 Move away, move away.
01:58 How long will we cook this?
02:06 Just a little longer.
02:07 Just a little longer.
02:09 Its bone is really strong because it's newly boiled.
02:14 Some people make Bagnet or Chicharon,
02:19 after they boil it, they let it dry first so that the moisture is really removed.
02:25 But this is boiled, boiled, there.
02:28 You pour it right away in the boiling oil.
02:31 Then it still has salt, so it adds to the bones.
02:36 Camiling is the closest town in Ilocos.
02:39 That's why its cooking is so close to Bagnet,
02:42 there's no doubt that the Ilocanos are influential.
02:45 When you cook Lechon Kawali, you know that when the oil is hot, it's almost cooked.
02:53 Because the moisture of the pork that came from boiling,
02:59 its water is a bit gone.
03:02 There was water earlier.
03:05 So there.
03:06 This is crispy, this is okay, it's already red.
03:10 Okay, here's our newly cooked Chicharon Camiling.
03:18 It smells good.
03:19 That's the perfect crunchy.
03:33 [Music]
03:38 I'm so young, what's happening?
03:40 It's soft, it's cooked so soft.
03:45 And it's so crunchy.
03:46 I can really taste the fat.
03:50 You know, it's your fault if you eat this.
03:53 It's flavor is really very natural.
04:00 The salt is just a bit, you can really taste the pork.
04:05 The perfect thing for Chicharon Camiling,
04:08 you'll add tomatoes and a bit of cilantro.
04:12 Mmm!
04:15 Delicious.
04:17 So for the Ilocano people, it's good,
04:21 but for the people of Kapampangan, it's good.
04:24 [Music]
04:46 you