Aired (June 22, 2024): Ilan sa ipinagmamalaking chicharon ng Sta. Maria, Bulacan, tinikman ni Kara David! Pumasa kaya ito sa kanyang panlasa? 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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00:00In the continuation of our Pork Dish Food Adventure, we will head to St. Maria, Bulacan
00:13to taste their crunchy creation from the pork belly, the Chicharon.
00:19One of the most famous Chicharon here is The Boy's Chicharon.
00:23They sell 2 types of Chicharon, Back Fat or the Chicharon with meat and Pork Belly Chicharon.
00:37We are now here in St. Maria, Bulacan and next to me is The Boy,
00:42one of the most famous Chicharon makers here in St. Maria, Bulacan.
00:48Thank you for inviting us here.
00:49Thank you for having us here.
00:51You look like you are eating a lot everyday, Sir The Boy.
00:55No, I eat this everyday.
00:57Are you still not sick, Sir?
00:59I have a high cholesterol.
01:01Sir The Boy will show us how to cook this delicious Chicharon.
01:07So this is the area, Sir?
01:09This is the chopping area.
01:11The first thing we will cook is the Back Fat Chicharon.
01:15We will cut the pork belly into small pieces.
01:20You really need to have anger when you are cutting this type of pork belly.
01:27Everyday, they need 2 tons of pork belly in this factory to make Chicharon.
01:36And because they are running out of supplies,
01:39the supply of pork here in St. Maria is not enough.
01:42They are importing pork from Europe, specifically from Spain.
01:50After chopping the pork belly,
01:53we are now here.
01:55I can already smell the smell of Chicharon here.
01:57Yes, they cook it first.
01:59They cook it first?
02:01Yes.
02:03So it is not deep fried?
02:05No, it is not.
02:07The fat will be removed?
02:09Yes, the fat will be removed.
02:11How long will you cook it?
02:13About an hour.
02:15Oh my God, an hour?
02:17Okay.
02:19Because if you stir it, the bottom will burn.
02:22After an hour, the fat will be dried.
02:26So after the fat is dried,
02:31this is how it will look like?
02:33Yes.
02:35And the next day, we will re-cook it again.
02:37It should not be too hot.
02:39It should not be too hot?
02:41We will just tenderize it so that the fat will be tenderized.
02:44There should be a third cooking step.
02:46So the fat was removed in the second cooking step.
02:51The skin was tenderized.
02:53The Chicharon should be crispy in the third cooking step.
02:57Wow!
02:59There, you can see that it is really curling.
03:04This is what we know how Chicharon should look like.
03:10There, and here it is.
03:12Wow!
03:14What do you put in it, sir?
03:16While it is still hot, you need to put the frying powder.
03:19So that it will stick while the oil is still wet.
03:22So this is now our Thrice Cooked Chicharon.
03:27Let's check if the oil is really dripping.
03:33Wow!
03:35It's dripping.
03:37It's so delicious.
03:39And if you will notice,
03:41it's dripping inside.
03:42It's dripping inside.
03:45It means that the oil is dripping inside.
03:49Usually, the skin has a sticky fat.
03:54But because they put it in the first cooking step,
03:57what happened is that the oil was removed.
04:02That's why it's not scary to eat.
04:04It's not scary to eat anymore.
04:12Thank you for watching.