Aired (September 22, 2024): Crispy ulo ng baboy, kayang hiwain ng paper plate at plastic spoon dahil sa lambot ng laman nito?! Sa Pasay City naman, matatagpuan ang restaurant na anila’y institusyon daw pagdating sa crispy ulo ng baboy!
Ang ulo naman ng baka na sine-serve sa Las Piñas City, napagkakamalam daw na ulo ng dinosaur dahil sa laki nito?!
Kain tayo pero in moderation ha?!
#KMJS
'Kapuso Mo, Jessica Soho' is GMA Network's highest-rating magazine show. Hosted by the country's most awarded broadcast journalist Jessica Soho, it features stories on food, urban legends, trends, and pop culture. 'KMJS' airs every Sunday, 8:20 PM on GMA Network. Subscribe to youtube.com/gmapublicaffairs for our full episodes. #KMJS
Ang ulo naman ng baka na sine-serve sa Las Piñas City, napagkakamalam daw na ulo ng dinosaur dahil sa laki nito?!
Kain tayo pero in moderation ha?!
#KMJS
'Kapuso Mo, Jessica Soho' is GMA Network's highest-rating magazine show. Hosted by the country's most awarded broadcast journalist Jessica Soho, it features stories on food, urban legends, trends, and pop culture. 'KMJS' airs every Sunday, 8:20 PM on GMA Network. Subscribe to youtube.com/gmapublicaffairs for our full episodes. #KMJS
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FunTranscript
00:00Head-to-head is the battle for the deliciousness of today's food that is perfect to eat as a snack and snack.
00:12Crispy Ulo.
00:14This is the trending food now.
00:20The new food that Diwata is eating, the Crispy Ulo.
00:26That's why the head of the news today is the other Crispy Ulo.
00:34Just like the best in Valenzuela.
00:39That is not only crispy, but the meat is also very tender.
00:44Try it.
00:47It can only be cut with a paper plate.
00:55And even with a plastic spoon and fork.
01:03The viral Crispy Ulo of this pork is a specialty of Paolo and Ana.
01:09All of those that you can taste, it's really delicious and tender.
01:15It's only 8 in the morning, Paolo is already cleaning the head of the pork.
01:21The ears should always be clean.
01:23No hair, no blood before cooking.
01:26This is also eaten.
01:29He uses a glow torch to remove the hair.
01:35Then he wrapped it in a cloth.
01:37So that it's still intact even if it's very soft.
01:40We can still pull it apart.
01:44It was boiled in a pot that contains secret ingredients for flavoring for 5 hours.
01:52That's why it's so tender.
01:55When you cook the wood, it's easier to cook and the inside is not dry.
01:59The inside is juicier, but the outside is already crispy.
02:02After cooling, it was first air-dried.
02:07And then it was fried in boiling oil.
02:13And so that the crispiness does not disappear, they put it on a paper plate and brown paper.
02:25The paper plate, because when the oil drips, it doesn't stick.
02:29Then that kraft paper, it sticks to the oil of the head.
02:33It doesn't stay on the skin.
02:35The price is from Php 800 to Php 1,100, depending on the size.
02:41When you bite it, it's really crunchy.
02:43And the smoky flavor really tastes like crispy ulo.
02:47Their Crispy Ulo ng Baboy was filled with recipes and negotiations by Ana's father, Tatay Pabling.
02:54He thought of making crispy ulo because usually, it's just a small ulo.
02:57There's no crispy ulo that can be cut.
02:59He tried it.
03:00But to make their Crispy Ulo more recognizable, they had to be quiet.
03:06My wife and I were thinking of boiling it.
03:08So that they can see how soft it is.
03:10Let's try it with a plastic spoon.
03:13That's when the video started.
03:20Since their Potok Batok Crispy Ulo ng Baboy was launched,
03:24Their Crispy Ulo ng Baboy has sold 60 pieces a day.
03:30And they earn up to Php 100,000 per week.
03:35We were able to fix our store.
03:37We were also able to help with the construction of our parents' house.
03:40So for me, that's our biggest achievement.
03:45Here in Pasay City, this restaurant,
03:48Angila, is the institution when it comes to Crispy Ulo ng Baboy.
03:53The packaging here in Pasay is very well-known.
03:56When there's drinks, there's vinegar here.
03:59It's used as a gift.
04:01This is one of the oldest restaurants in Pasay.
04:05It was built in the 1940s.
04:08It was late 90s or early 2000s that it was included in the menu.
04:13Their Crispy Ulo ng Baboy is guaranteed to be fresh.
04:19Because it's harvested right next to their market.
04:23But it was only sold in small quantities back then.
04:26And no one would buy it.
04:28The meat is brought to the restaurant.
04:30It's boiled.
04:31Then later on, it's cooked.
04:33And that's what they eat.
04:34That's what they eat.
04:35It's boiled.
04:36Then later on, it's cooked.
04:37And that's what they eat.
04:38That's what they eat.
04:42Until it reached Pasay,
04:44where their Crispy Ulo is really crispy and delicious.
04:48But instead of their Ulo getting bigger,
04:52they focused more on cooking.
04:55That's why they sell 200 Crispy Ulo every day.
05:00The projection of Crispy Ulo in the restaurant was big.
05:04It became one of the iconic dishes.
05:07It has a very soft texture.
05:09When you eat it, the taste really melts in your mouth.
05:18The Ulo that is served in Las Piñas
05:21is often mistaken as the head of a dinosaur.
05:28Compared to pork,
05:29the fat of the Ulo is smaller.
05:33This is the printed head of a cow.
05:38This is the head of a cow.
05:39It's lean.
05:40You can't see any litters.
05:41It's not like the parts that we're in.
05:44It has a white fat.
05:47This is our Ulo that we order.
05:50These are the eyes.
05:51But notice that we cut the heart because it's too big.
05:54This is the part of the brain.
05:56There's a part of the cow's intestine here.
05:58So it's part of what we cook.
06:00But they put a lot of salt
06:02to season and tenderize the head of the cow.
06:07They marinate it in their special secret marinade
06:11for two hours.
06:13It's not just crispy.
06:14What we're talking of is the real taste.
06:16So it really needs to be marinated.
06:19The heads of the cows are put in the freezer.
06:24Now, traditional towing,
06:26we use an electric pan to melt it.
06:29Because we can't just put it in a pressure cooker.
06:33It's cooked in a pressure cooker for five hours.
06:44Then, it's fried in boiling oil.
06:53After more than ten hours of preparation,
06:57Here's the crispy Ulo ng Baka.
06:59If you're ordering,
07:00we advise that we make it a day before for you.
07:10It's tasty and tender.
07:12And it's not oily.
07:15It's crispy compared to pork.
07:17It's not too fat.
07:19It's meaty.
07:26It's high-protein.
07:28But once you overeat,
07:30you'll get saturated fat.
07:32Especially in the head.
07:33Because you'll get more on the skin.
07:36We'll get cardiovascular diseases
07:38because our cholesterol levels will elevate.
07:41Your blood pressure will increase.
07:43So you can lead to a stroke.
07:45It's okay to eat,
07:46but it should be done occasionally.
07:50No doubt,
07:51the crispy head is deadly delicious.
07:54It's hard to resist.
07:56But remember,
07:57it's high in cholesterol.
08:00So eat it slowly.
08:05Don't eat it hard.
08:10Thank you for watching, Kapuso.
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