Aired (June 22, 2024): Damay-damay na 'to! Iba't ibang putok-batok dishes, titikman ni Kara David! 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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00:00Of course, if I cut this, it will be ruined.
00:07Yes, ma'am.
00:09We're only doing one bag, right?
00:11We're almost running out of our bags.
00:17Onions, done!
00:18And a bucket of ginger.
00:22All the lechon that's being prepared, can be tasted for free.
00:30We can't just use water, we also need shampoo.
00:34Every day, they need 2 tons of pork skin in this factory,
00:40just to make chicharon.
00:51Pork is a part of the Filipino's wealth.
00:56It's a favorite ingredient in our dishes.
00:59Every region has its own version of delicious pork dishes.
01:06And because we Filipinos are so generous,
01:08we'll cook and make all the pork parts delicious.
01:14My fellow Filipinos, prepare your hearts,
01:17because tonight, we'll taste the famous
01:21cutok batok dishes of each province.
01:30When you go to Ilocos, you can't miss Bagnet.
01:36I'm here in Narvacan, the Bagnet capital of the province of Ilocos Sur.
01:42And I'm here with one of the famous Bagnet workers,
01:46Mr. Mauro.
01:48You're the Bagnet King.
01:50Maybe, ma'am.
01:52Bagnet is an industry here in Narvacan.
01:55Yes, ma'am.
01:56They say, this is where Bagnet started.
01:58That's what the elders say, ma'am.
02:00That this is where Bagnet really started.
02:03Yes, and that's why it's the most delicious here,
02:05because we should stick to the original.
02:08The original is always the best.
02:11So, this is our pork belly.
02:13Yes, ma'am.
02:15How do you cut this?
02:17Ma'am, you cut it lengthwise.
02:19Lengthwise?
02:20Like this, ma'am.
02:21But there's a bone there.
02:22Yes, ma'am.
02:24Pork belly is the best part of a pork that is made into a bagnet.
02:29Aside from its even meat and fat, its skin is also wide.
02:34Of course, if I cut this, it will be ruined.
02:38Yes, ma'am.
02:39After we finish this,
02:41Wash it, ma'am.
02:42Hey, you know, this is the belly.
02:43The fat is still there.
02:49What are you going to do?
02:50Are you going to look for the dirt?
02:53Yes, ma'am.
02:54Because if you don't wash the meat well,
02:56the bagnet will turn black.
02:58Oh, I see.
03:00So, after we wash this,
03:02what do we do?
03:03We season it with salt.
03:04This is not seasoned, ma'am.
03:06There's no salt, there's no bechini, ma'am.
03:08Oh, there's no seasoning?
03:09Yes, ma'am.
03:11After cleaning the pork belly,
03:12we'll put it in a big pot with a lot of oil.
03:18We'll cook the pork belly for three hours
03:20in the mixture of oil and water
03:22to tenderize the meat.
03:24But when we cook lechon kawali,
03:27we just boil it in water, right?
03:30Yes, ma'am.
03:31But this is boiled in water and oil.
03:34Yes, ma'am.
03:36Why do we need oil?
03:38Because that's our tradition here, ma'am.
03:41And it's better to cook in oil and water, ma'am.
03:49So, after three hours,
03:51this is what our pork belly will look like.
03:54It looks tender, right?
03:55Yes, ma'am.
03:56The skin is so tender.
03:58Look.
03:59It's like jelly.
04:02Wow!
04:03It's so tender.
04:04It's really tender, ma'am.
04:05It's so tender.
04:06That's the secret of a delicious pork belly.
04:11Crunchy on the outside,
04:13very, very tender on the inside.
04:16And to make the pork belly crispy,
04:19we'll cook it again.
04:20We'll deep-fry it in boiling oil.
04:24Okay, so this is the exciting part
04:26of cooking pork belly.
04:28This is the second dish.
04:29Yes, ma'am.
04:30This is really boiling oil.
04:32Yes, ma'am.
04:44Wow!
04:47Wow!
04:49This is cooked in a second.
04:51Yes, ma'am.
04:52Until it's crispy.
04:54Wow!
04:55Look at it!
04:56It's like a chicharon.
04:57Because when I cook lechon tawali at home,
05:00it's really...
05:01It splashes.
05:02It splashes.
05:03How do I do this?
05:04Look at the difference, ma'am.
05:06It looks different.
05:07It's really different.
05:08Wow!
05:09The pork belly is cooked in oil for one to two minutes
05:14so that it won't burn.
05:19The good thing about this, ma'am,
05:21is that the oil will increase in quantity.
05:26What do you mean?
05:27As you cook, the oil will increase in quantity.
05:29Why?
05:30Because the fat will be reduced in the meat.
05:33Ah!
05:34Because the meat will release its own oil.
05:37Yes.
05:38So, it will also release its own oil.
05:40Yes, ma'am.
05:41So, once it's cooked and crispy...
05:44Once it rises, ma'am.
05:45Once it's like that, it rises.
05:47It's ready.
05:54And the most delicious part of cooking is eating.
06:00Let's go.
06:01Look at this.
06:04It's like my heart is scared.
06:07My high blood pressure.
06:08He said, high blood, high blood, high blood.
06:11So, this is how you sell it?
06:13Yes, ma'am.
06:14Wow!
06:16Wow!
06:19It's so crispy.
06:21Is it soft, kuya?
06:22It's really soft, ma'am.
06:23Let me try if it's really soft.
06:25I'm not good at this.
06:27Oh!
06:28Wow!
06:29It's so soft.
06:31It's so soft.
06:32Wow!
06:33And when you slice it like that,
06:36there, right?
06:40You can hear how crunchy it is.
06:43Wow!
06:45Look at that.
06:46Let's taste it.
06:47I just used my hands.
06:48Sorry.
06:50Is this the most delicious part?
06:51Yes, ma'am.
06:52So, where do we dip it?
06:54In vinegar, ma'am.
06:55Vinegar, Iloco?
06:56Yes, ma'am.
06:57You can also dip it in tomato, KVL.
07:00Tomato, bagoong.
07:02Onion.
07:06It's so soft.
07:07It's so soft.
07:09And it's so natural.
07:12There's no salt.
07:13There's no salt.
07:14There's no salt.
07:15It's just like pork.
07:17Yes, ma'am.
07:19Let's taste this.
07:25Mmm!
07:29It's like eating chicharon, lechon kawali.
07:32Mmm!
07:34I can taste the oil.
07:37I'm drooling.
07:40It's so delicious.
07:41And it's also delicious when it's just natural,
07:44when it's not too sour.
07:46Yes, ma'am.
07:48It goes so well with my vinegar, Iloco.
07:51It's crazy.
07:54It's delicious.
07:56And it's so soft.
07:59The texture is so good.
08:01The skin is very, very crunchy.
08:03And when you taste the meat,
08:10it melts in your mouth.
08:11You don't need anything else.
08:14Whenever there's a happy or simple bonding of friends,
08:18one of our favorite Filipino snacks is crispy pata.
08:23The measurement of crispy pata should be crispy on the outside, tender on the inside.
08:30Their crispy pata doesn't need a knife.
08:34All you need is this very soft
08:38popsicle stick.
08:42Wow!
08:43It looks so crispy.
08:45Oh my gosh, look at this.
08:49I removed the shell right away.
08:50I removed the shell right away.
08:52And it has a popsicle stick because this is what you use to cut it.
08:56Let's take a look.
09:00Oh my gosh!
09:02Oh my gosh!
09:03Is that how you do it?
09:06You just push it like that?
09:07Oh my gosh!
09:08It's so easy.
09:12It's like you can just squeeze it.
09:15Shock!
09:16It's so soft.
09:18Let's taste this.
09:20Alright.
09:24It's so soft.
09:27Even if you don't have a tooth,
09:30it's still delicious.
09:32It's like you're just going to swallow it.
09:35It's crispy.
09:37The measurement of a delicious crispy pata.
09:41Mmm!
09:43Crispy on the outside.
09:45You think you can eat a popsicle stick?
09:47Let's try it.
09:49Mmm!
09:51And look how tender it is.
09:53Look at this.
09:55You just do it like this.
09:58There.
09:59Falling off the bone.
10:00Why is that?
10:01No.
10:02It's been boiled for 5 hours.
10:04It's been marinated for 12 hours.
10:06Then it's been dipped in boiling oil.
10:10And what's delicious about this crispy pata is that
10:13there are other crispy patas that are a bit soggy.
10:16It's like that.
10:17It's like it has an aftertaste.
10:19But this,
10:23it's just delicious.
10:24It's so fresh.
10:26From the farm,
10:27to the kitchen,
10:28to our table.
10:33Oh my God!
10:41Mmm!
10:42Lord.
10:44It's so delicious.
10:47Heaven.
10:48This is heaven.
10:59In its crispy skin,
11:01tender and juicy meat from head to toe,
11:04it's delicious to eat.
11:06The best.
11:07The star of all Filipino dishes,
11:10lechon.
11:13Lechon
11:15The word lechon comes from the Spanish word leche, or milk.
11:19Suckling pig, or piglet that drinks milk from its mother,
11:23is what they usually call lechon back then.
11:26And so you won't get tired,
11:27some of the cooks here,
11:29like Editha,
11:30came up with ideas using the leftover lechon from the past.
11:34Like balut ala pobre with lechon,
11:37and bulanglang with balanoy.
11:40Here's our balut ala pobre with lechon.
11:49Mmm!
11:50The butter is so flavorful.
11:52Yes, ma'am.
11:54Mmm!
11:55I can't imagine that lechon and balut go well together,
11:59but this is delicious.
12:04Alright, here's our bulanglang with lechon.
12:11Mmm!
12:14This is the lechon dish that won't make you feel guilty.
12:18Yes, ma'am.
12:23I can't describe it.
12:24It's like,
12:25you think it's just like a simple milk,
12:28but the flavor of the lechon is really different.
12:31It's delicious.
12:34Very good.
12:41If it's just lechon,
12:43it won't make you feel guilty.
12:47This restaurant in Makati
12:48brought the unique taste and flavor of lechon from Cebu
12:52to Metro Manila.
12:58What's the difference between a lechon from Luzon
13:01and a lechon from Visayas?
13:03It's a great question.
13:04There's really only two major kinds of lechon,
13:07which people don't realize, I think.
13:09Okay.
13:10The lechon from Luzon has no stuffing.
13:12The lechon from Luzon,
13:14the one you eat in Manila or in Batangas,
13:18it's premium is that the meat is tender,
13:21but it really needs a sauce.
13:24There's a sauce, ma'am.
13:25If you're from Visayas,
13:27what they're proud of is
13:28there's a lot of ingredients in the stomach
13:30and then it's fried.
13:33One of the secrets of a more delicious lechon
13:36is that they poke the skin to make it crispier.
13:40It looks so good.
13:42The question is, is it inside?
13:45Let's see.
13:47Wow, look at that.
13:49Wow.
13:53You can really hear the crunch.
13:56It's so good.
14:00Let's taste it.
14:01You can see that we only put the sauce in the middle.
14:05So, we'll know that we did it perfectly
14:08if we can taste the skin.
14:13It's so good.
14:15And you can taste the saltiness.
14:18Next, we're going to taste the popular lechon of Samar.
14:22Their lechon is different
14:24because it's a two-in-one version.
14:28First, we'll take the skin of the gavi.
14:33Then, we'll put it inside.
14:35Just like that?
14:37Yes.
14:38Then, we'll put the onion, garlic, pepper,
14:43and star anise.
14:48This is for the lechon's meat.
14:52Then, we'll put the tanglad.
14:54Then, we'll put the cebellino.
14:56The onion rings.
14:57It's called cebellino.
15:00Here in Calbayong, Samar,
15:02they have a different version of lechon.
15:05Their pork lechon has chicken lechon inside.
15:11It's different.
15:12So, for this lechon, we already put the tanglad,
15:15gavi, sweet potato,
15:17and everything to make it delicious.
15:19But that's not enough.
15:21What the people of Calbayong, Samar want
15:23is to put chicken inside.
15:26Why do they put chicken inside?
15:28Because it's pork lechon.
15:30The customer requested that the chicken inside the lechon
15:34should be more flavorful.
15:36But it's different because
15:38lechon is usually bought outside.
15:41So, it's different.
15:43So, now, we'll steam it.
15:45Yes.
15:46So, what will happen here is
15:58the natural oils, flavor, and taste of the pork
16:03will be mixed with the sweet potato, gavi, and chicken.
16:08Yes.
16:09So, the chicken and gavi will have a different taste
16:12because it has tanglad.
16:14Tanglad and our ingredients.
16:16Yes, and the same flavor of the pork.
16:23To make the pork tender and tasty,
16:26they don't age the pork lechon for more than 2 months.
16:33That's why they'll steam the pork for 2 hours.
16:37Make sure that the skin is already cooked
16:39and the meat is also cooked.
16:43Also the chicken and gavi inside the lechon.
16:48After 2 hours,
16:50Yes, ma'am.
16:51Here's our lechon.
16:53Pork lechon with chicken lechon.
16:55Inside.
16:57I'm excited.
17:01Oh, wow.
17:02It's so crunchy.
17:07There.
17:08Let me taste it.
17:09Yes, ma'am.
17:11Hey.
17:13Crunchy.
17:16And even the skin.
17:18Yes, ma'am.
17:19I can taste the tanglad.
17:20Yes, ma'am.
17:21And the meat inside.
17:22The juice comes out.
17:26That's why it has a different taste.
17:34Yes, ma'am.
17:41Crispy.
17:42Delicious.
17:49As we continue our pork dish food adventure,
17:52we'll head to Santa Maria, Bulacan.
17:59To taste their crunchy creation from the pork belly,
18:03the chicharon.
18:06One of the most famous chicharon here,
18:08The Boyz Chicharon.
18:10They sell 2 types of chicharon.
18:13Back fat, or the chicharon with meat.
18:16And pork belly chicharon.
18:24We're here at Santa Maria, Bulacan.
18:26And next to me is The Boyz,
18:28one of the most famous chicharon makers here in Santa Maria, Bulacan.
18:34Thank you for inviting us here.
18:36Thank you for having us.
18:37You look like you eat a lot every day, Sir The Boyz.
18:41No, I eat that every day.
18:43Are you still not sick, sir?
18:45I have high cholesterol.
18:48Sir The Boyz will show us how to cook this delicious chicharon.
18:54So this is the area, sir?
18:55This is the chopping area.
18:57Chopping.
18:58The first thing we'll cook is the back fat chicharon.
19:02We'll cut the pork belly into small pieces.
19:08You really need to have anger for that kind of chopping.
19:15Every day, they need 2 tons of pork belly in this factory
19:20just to make chicharon.
19:23And because the supply is running out,
19:26the supply of pork here in Santa Maria is not enough.
19:29They're importing from Europe, specifically from Spain.
19:38After chopping the pork belly,
19:41we're here.
19:42I can already smell the chicharon.
19:44Yes, they're cooking it.
19:46This is the first step.
19:47They're cooking it first.
19:49Yes.
19:50So it's not deep-frying?
19:52No.
19:53The fat is already cooked?
19:55Yes, the fat will release its oil.
19:58How long will you cook it?
20:00About an hour.
20:02Oh, my God.
20:03An hour? Just like that?
20:05Okay.
20:06If you don't mix it well, the bottom will burn.
20:08After mixing it well,
20:10he'll let the fat dry.
20:12So after the fat releases its oil,
20:17this is what it will look like?
20:19Yes.
20:20And the next day, we'll cook it again.
20:23Not too hot.
20:25Not too hot.
20:26We'll just let it soften.
20:30We need to cook it a third time.
20:33So you let the fat release its oil.
20:35In the second cooking,
20:37the skin was softened.
20:39The chicharon needs to be crispy
20:41in the third cooking.
20:43Wow!
20:45You can see that it's already curling.
20:50This is what we know the chicharon will look like.
20:52Yes.
20:56There.
20:57And here it is.
20:58Wow!
21:00What do you put in it, sir?
21:02While it's still hot,
21:04that's where you put the fried ingredients.
21:06For the fat to release its oil.
21:08So this is our
21:10Thrice-cooked
21:12chicharon.
21:14Let's check if the fat really released its oil.
21:20Wow!
21:21It's hollow.
21:23It's so delicious.
21:25And if you'll notice,
21:27it's hollow inside.
21:29See?
21:31It means that
21:33the fat has released its oil.
21:35Usually,
21:37the fat
21:39is attached to the skin.
21:41But because they put it in the first cooking,
21:43what happened is
21:45the fat has been removed.
21:47That's why it's not scary to eat.
21:49It's not scary to eat.
21:55If the battle is about the taste and flavor factor,
21:58when it comes to pork dish,
22:00it's hard to beat.
22:02Here in Pampanga,
22:04the culinary capital of the Philippines,
22:06you can taste the
22:08famous Greatest Pork Dish on Earth
22:10of the New York Times.
22:13Are you ready to taste
22:15the delicious, simple yet tasty
22:17Sisig?
22:19It's made from the mascara,
22:21ears, and face of a pig.
22:23A woman
22:25named Lucia Cunanan
22:27came up with
22:29a unique recipe
22:31using pig ears,
22:33ears, and face of a pig.
22:35That's why it's called Sisig Queen.
22:37Let's find out the original recipe
22:39of Sisig Queen
22:41in Aling Lusing Sisig.
22:45And with us today
22:47is Zenny Cunanan,
22:49the daughter of Aling Lusing.
22:51Yes.
22:53What year did Aling Lusing Sisig start?
22:551974.
22:57So 43 years.
22:59I'm still young.
23:01Aling Lusing Sisig
23:03is getting old.
23:05And of course,
23:07the main ingredient of Sisig
23:09is pig.
23:11Pig's head, not the meat.
23:15What are we going to do with the pig's head?
23:17We're going to rinse it.
23:19How?
23:21We're going to shave it.
23:23Like this.
23:25Is Sisig more delicious if we use pig's head?
23:27The fat and the meat
23:29are mixed.
23:31It's not dry.
23:33It's full of meat.
23:35So just think of it,
23:37the pig's head is used for other things
23:39than what we use.
23:41The pig's mask
23:43needs to be boiled for an hour.
23:45Then,
23:47it's ready for the next step,
23:49the grilling.
23:51Once it's grilled,
23:53we can fry it.
23:55Mix the liver,
23:57other seasonings,
23:59and of course, onions.
24:05Do you know that
24:07Aling Lusing Sisig
24:09uses 2 to 3 bags of onions
24:11every day?
24:17And since I'm here,
24:19I'll also help
24:21in chopping the onions.
24:23The two of them
24:25are crying
24:27every day.
24:29Why aren't you crying?
24:33I'm a newbie.
24:35You're a newbie?
24:37But when you chop the onions,
24:39you can still see it.
24:43I'll just remove my glasses.
24:45I'm a newbie.
24:47Okay, game!
24:51We're only doing one bag, right?
24:53We're almost running out.
24:59Onions, done!
25:01And a bag of ginger.
25:05We can now cook the sisig.
25:07Sish!
25:15And here's our sisig,
25:17original sisig,
25:19recipe by Aling Lusing.
25:21One bag of ginger
25:23is worth it
25:25when I taste Aling Lusing's
25:27original sisig.
25:29Let's taste Aling Lusing's
25:31original sisig recipe.
25:33So good!
25:39It's good because
25:41the onions are still
25:43crunchy.
25:45It also adds
25:47crunchiness
25:49to the pork.
25:53Juicy,
25:55crispy, crunchy,
25:57sinful but tasty.
25:59Did you try our pork dish overload,
26:01Kapuso?
26:05No matter which part of the Philippines
26:07we go to,
26:09I'm sure there's a pork dish
26:11that will strike your taste buds.
26:15But aside from what we cooked
26:17for you tonight,
26:21there are so many other Filipino dishes
26:23made with pork.
26:25And it's never too late
26:27to taste
26:29all of these.
26:33Until our next delicious
26:35dish and story,
26:37I'm Cara David,
26:39and this is Pinas Sarap.