CHICHARON NA MAY CHOCOLATE?!
Craving for something sweet and salty? Sakto ‘yan sa ating food trip kasama si food explorer Chef JR Royol! Pinaghalo kasi ang tamis at alat ng chicharon at chocolate! Ano kaya ang lasa nito? #UnangHirit
Craving for something sweet and salty? Sakto ‘yan sa ating food trip kasama si food explorer Chef JR Royol! Pinaghalo kasi ang tamis at alat ng chicharon at chocolate! Ano kaya ang lasa nito? #UnangHirit
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00:00I also know a perfect match for you guys, Chicharol and vinegar!
00:07Is that a mushroom?
00:10Let's see if this is really good, Shai.
00:12You're going to taste it this morning.
00:16They say that you can't just dip it in vinegar.
00:20You can also dip it in chocolate.
00:24That's why this morning, Shaira is going to try it.
00:28Come on, Shai. Let's Shaira!
00:29I'm really an ally. I don't want Mateo to eat this every morning.
00:33I'm an ally, but this is really different.
00:35This is the first time I've seen something like this.
00:38Shaira's big one has a barcode on it.
00:41Oh, really?
00:44Come on, let's try it.
00:47Wow!
00:50Oh my gosh!
00:52Roll it like this.
00:56One, two, ready?
00:59Hahaha!
01:03Shaira, is it a marshmallow?
01:05I don't know.
01:06Dried mango?
01:07Hahaha!
01:08This is a big dried mango, right?
01:10How does this giant Chicharon cook?
01:13Let's find out.
01:14All the people are asking this.
01:16Here's our food explorer, Chef JR.
01:18Good morning!
01:19Oh my gosh!
01:20Is the Chicharon still delicious, Chef?
01:21That's just my clothes, Mateo!
01:23A blessed morning!
01:24A blessed morning to all of you!
01:26A blessed morning, Kapuso!
01:28Yes!
01:29As you can see, Shaira and Brother Maten are enjoying themselves.
01:32Because our food adventure this morning is gigantic!
01:36And this is just what they showed us.
01:38It's like a medium-sized Chicharon.
01:41The one we have here is bigger than what Shaira's holding.
01:45Because we were able to go inside the tubulakan,
01:48where our food adventure is really interesting.
01:52Look at how big it is and how it looks.
01:55It's really exciting.
01:57And of course, I know you're curious as well.
01:59Aside from the excitement we're feeling because of our giant Chicharon,
02:04let's talk to the expert and the one who's really good at this 50-year-old recipe.
02:11Joining us this morning is Sir Joseph.
02:14Sir, a blessed morning!
02:15Good morning!
02:16Sir, as you can see, the quality is really good.
02:19The presentation.
02:20I mean, for food, you should be able to get the wow factor right away.
02:26If your Chicharon is this big, it's a winner.
02:29Sir, what's the secret behind this big Chicharon?
02:33Actually, what we're using here is the back skin.
02:37It's the skin of a pig.
02:39Okay. So, literally, it's on the back.
02:41Yes.
02:42So, when you go to the pork loin area,
02:46it's the skin of a pork chop.
02:48That's right.
02:49I've been saying that this is a 50-year-old recipe.
02:51It's from my grandmother.
02:53This is an heirloom recipe, Kapuso.
02:55It's a winner.
02:56After we prepare the back skin,
02:59what are the next steps to make a solid, gigantic Chicharon?
03:03We'll pre-cook it before we fry it.
03:06Okay.
03:07So, here we are.
03:08As you can see.
03:09So, this is what we'll be doing.
03:11We have some secret spices here.
03:13That's why we've mixed the oil.
03:18This is to make sure that our Chicharon will be delicious.
03:22We're not just using traditional cooking oil.
03:26So, we have some spices here.
03:27So, you have your own spices here.
03:29Yes.
03:30How important is pre-cooking for this Chicharon?
03:33It's very important.
03:34That's what we're trying to hide.
03:36The secret recipe.
03:39So, this is also your chance to infuse your own flavor, right?
03:45Yes.
03:45Alright.
03:46So, what are the next steps?
03:50Actually, we're gonna transfer it here.
03:52It's quite hot.
03:54Approximately around 500°C.
03:56That's quite hot.
03:58This is our giant Chicharon.
04:00As you can see, this is the original size.
04:03This is the back skin that Sir Joseph was talking about.
04:06So, we're gonna dip this in 500°C cooking oil.
04:12Sir Joseph will show us how to do it.
04:14So, there's a process like this.
04:15You can't just dip it in the oil, right?
04:17No.
04:18It's a bit meticulous.
04:19Yes.
04:20We're gonna make sure to achieve 500°C for about an hour.
04:25Okay.
04:26This cooking oil also has secret spices in it.
04:30There you go.
04:31It's like magic.
04:33So, this is a two-man game, right?
04:36Yes.
04:37You can't just dip it in the oil.
04:38If you don't touch one end of the Chicharon, it'll crumble.
04:42It'll crumble.
04:43Okay.
04:44Sir, how many pieces of this Chicharon can you eat per day?
04:47For our Giant Chicharon,
04:48we usually eat an average of 10 pieces per day.
04:51Sometimes, we even eat 20 pieces per day.
04:54Why is that?
04:55Is there a specific reason why you limit the amount of Chicharon you're giving?
05:01It's so we can make sure that the process is not a joke.
05:06So, the process should be very intrinsic.
05:10Actually, yes.
05:11There you go. Two people.
05:12Then,
05:13it's continuous.
05:14It's not a joke.
05:15The Chicharon is tripling in size, right?
05:18Yes.
05:19How long does it usually take to cook?
05:22Approximately one to two minutes.
05:24Okay.
05:25He said he's ready. He's giving a thumbs up.
05:27This is what it looks like.
05:29Sir Joseph, it's a winner in a way.
05:31It's a brand new Chicharon.
05:32There you go.
05:33It's making a sound. We even have a sound check.
05:35How much does it cost?
05:37Usually, it's around P2 per gram.
05:41So, how many grams of Chicharon does it weigh?
05:44It's around P250 to P300.
05:46So, it's about P500 to P600.
05:49Alright.
05:50Sir Joseph,
05:51I'm glad that it's still popping.
05:54I need to taste it.
05:56But you'll be happier if you dip it in the next step.
05:59There you go.
06:00Speaking of which,
06:01it's my cue to get some dip.
06:03I heard that they have their own homemade dip recipe.
06:09Aside from the size of the Chicharon,
06:12what's most interesting here is their dipping options.
06:17They have vinegar and their own barbecue sauce.
06:20And I think this is the most unique of all.
06:23As you can see,
06:25this is our chocolate.
06:28I want to see how they dip the Chicharon.
06:31This is the right decoration for dipping a giant Chicharon
06:36in their homemade locally sourced chocolate sauce.
06:42My God.
06:44It's like...
06:47It's amazing.
06:48What's good about this is that it balances out the sweetness and saltiness.
06:51It's a winner with texture, Kapuso.
06:54That's how solid our Food Adventures are.
06:57As you can see,
06:58the giant, solid, and legendary Food Adventures
07:02are always popping up in your country's morning show
07:04where you're always the first to hit it.