Aired (September 21, 2024): Kakaibang twist ang mayroon ang Kapusong si Joseph Batac sa kanyang chicharon business. Isa na nga rito, chicharon na may sawsawang tsokolate?! Panoorin ang video.
Catch the latest episodes of 'Pera Paraan' every Saturday at 11:15 AM on GMA, hosted by Susan Enriquez. #PeraParaan #GMAPublicAffairs # GMANetwork
Catch the latest episodes of 'Pera Paraan' every Saturday at 11:15 AM on GMA, hosted by Susan Enriquez. #PeraParaan #GMAPublicAffairs # GMANetwork
Category
😹
FunTranscript
00:00Chicharito, chicharon.
00:03Pinoy's favorite chicha, chicharon.
00:07Are you tired of small things?
00:09Here, you can't beat this giant chicharon.
00:13And what's perfect here, this sauce is not vinegar, but chocolate.
00:20You heard it right.
00:21The sauce is chocolate.
00:23For food vloggers, this is a pass.
00:27It's late already.
00:32Try and try until you succeed.
00:34That's the motto of 44-year-old Joseph.
00:39How about this? He said this is his 7th business.
00:42Well, I was doing farm business.
00:44I also have a taxi service.
00:46I have some manufacturing.
00:49I also have a restaurant, canteen, and many more.
00:52Everything failed.
00:53All of the other businesses failed.
00:56Joseph didn't give up.
00:57He also borrowed 20,000 pesos to start a new business.
01:01He even thought of selling chicharon with chocolate dip.
01:05For real?
01:07I sometimes get bashed.
01:08People will say,
01:09Eww, that's disgusting.
01:11But of course, on social media,
01:13you won't be able to taste it.
01:15You'll be judged by the looks of it.
01:18Nobody does this with chocolate dip.
01:21Almost everything is made with vinegar.
01:23A lot of people can't accept what's in the chocolate dip.
01:30But the chocolate dip didn't go viral.
01:35The recipe actually came from my grandmother.
01:38This is the one with chocolate dip.
01:40She's been making this for a long time.
01:42This recipe is from the 1970s.
01:44She just gave it a second life.
01:47When we were kids,
01:48we were forced to eat chicharon,
01:50but we didn't want to.
01:52But because of that,
01:53she gave us chocolate dip.
01:55We all liked it.
01:56It was a special treat for us.
02:00When cooking chicharon,
02:01they first slice the pork skin.
02:07They always cook fresh pork.
02:12This big slice is for their giant chicharon.
02:16This is what we call pork back fat.
02:20Approximately 3 feet thick.
02:24They first cook the pork skin in oil over low heat.
02:29The skin is charcoal-based,
02:31so it's not just metal.
02:33The metal doesn't stick to the raw chicharon.
02:39The oil also has a secret ingredient.
02:43Once cooked,
02:44they let it dry for 3 days.
02:46This is what we call pre-cooked.
02:49We'll let it stay here for about 3 days
02:52to help the oil
02:55and prevent it from getting too oily when cooked.
03:00The dried pork skin
03:01will be fried in hot oil
03:03and then transferred to hotter oil
03:06to be fried.
03:07This way,
03:08the chicharon will be cooked evenly.
03:13We'll put this in a pot
03:16to let the oil heat up.
03:21This will also add flavor.
03:24This is our giant chicharon,
03:26which is pre-cooked.
03:27The process is the same for the giant chicharon.
03:30But it needs two people
03:32to make sure it rises properly
03:34and doesn't fall apart.
03:38With this big chicharon,
03:40it can hold up to 10 people.
03:53Joseph, what is this?
03:55This is our giant chicharon.
03:59Giant chicharon?
04:00Why did you come up with this name?
04:02It's a small name
04:04because it's for people like us.
04:06Really?
04:07Yes.
04:08We use it for occasions like weddings and birthdays.
04:12Joseph, how big is this?
04:15I brought a scale.
04:16Let's use it to measure this giant chicharon.
04:20How big is your scale?
04:22It's small.
04:23It's small?
04:24I almost ran out of it.
04:26Forty.
04:27Forty?
04:28This chicharon is 40 inches long.
04:31Let's measure how long mine is.
04:34Mine is not that long.
04:38Mine is not that long.
04:39Mine is not that long.
04:43Sit right there.
04:44He's going to fight for it.
04:46Go inside.
04:48What?
04:49Are you getting married?
04:54First, you'll taste the chocolate.
04:56It's slightly salty
04:58because of the chicharon.
04:59The taste is okay.
05:00It's not weird.
05:03It's not weird at all
05:05because the taste is good.
05:07The combination of chocolate and chicharon.
05:10Try it.
05:11Chocochicha.
05:12Chocochicha.
05:13Chocochicha.
05:17The combination of chocolate and chicharon is right.
05:21Come on, try it.
05:23It's still big.
05:24I'll help you.
05:25It looks like there's a lot.
05:26There's a lot.
05:28What's the taste of the dough?
05:31It's good.
05:32It's crispy and creamy.
05:36The taste is balanced.
05:38It's good.
05:40You'll really taste the chocolate and chicharon.
05:43It's perfect.
05:45That's what I thought.
05:46It's good.
05:47In the story of Joseph,
05:48he said that he tried a lot of businesses.
05:51Why do you say that your giant chicharon
05:54has a lot of potential?
05:57We have a 50% to 80% profitability rate.
06:03It's really increasing.
06:05The income is also increasing.
06:06From a small amount, it's increasing.
06:09How much income do we have here, Joseph?
06:12Before, it was just a small amount when we started.
06:15Maybe it's only Php 2,000 per month.
06:18But the number of people who believe in us is increasing.
06:21Now, it's around Php 70,000 to Php 80,000 per month.
06:28Because Joseph's chicharon is getting more and more popular,
06:30he now has 20 business associates.
06:33He's able to buy a car,
06:35and he has a rented house.
06:37The most important thing, of course,
06:39is that I don't have to think about who to borrow money from
06:43because I'm already established.
06:45For now, his chicharon are still available online.
06:48You have to be innovative.
06:50You have to stand out from the rest.
06:52You don't just have to be compatible with what people have.
06:56You have to be different and unique.
06:59Business, like cooking chicharon,
07:02has a lot of processes but no shortcuts.
07:05Above all, you need a lot of patience and dedication
07:09to achieve the crispy success.