Aired (October 12, 2024): Negosyong nagbebenta ng pork chop na mas malaki pa sa mukha ng tao, gaano kalaki ang hatid na kita? Panoorin ang video.
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00:00Have you ever seen a porkchop that is bigger than a person's face?
00:04Because I've seen it already.
00:07This is the Super Porkchop of Tio Steak and Porkchop.
00:11There.
00:12Do you believe that this is a porkchop?
00:15I have a doubt.
00:18It looks like it can fit both of us here.
00:20It's really big.
00:22It's even bigger than my face.
00:24When did you see this?
00:25Yes, I just saw it today.
00:27It's big.
00:28Brother, look at this porkchop.
00:30What can you say about it?
00:31Is it bigger than my face?
00:33How big do you think your face is?
00:34I think it's half of my face.
00:37It looks like a candy.
00:40It's too big.
00:41What if it's a pig?
00:44It's too big, right?
00:45Yes.
00:46It's too good to be true.
00:47It's too big.
00:54Do you believe that the popularity of Super Porkchop started because of a mistake?
01:18That's right, brothers and sisters.
01:20Because the wrong order went to the right person.
01:23It was tasted, it was delicious, it was posted, and it went viral online.
01:28That's right.
01:29The story of today's trending Super Porkchop
01:32that was recommended by Marikina and Antipolo City.
01:36That's where it became famous.
01:38That's where it got known.
01:39That's where it started.
01:40A lot of vloggers went there.
01:43For those who doubt the real size and thickness of the meat of Super Porkchop,
01:47the owners say that their porkchop is not fake.
01:51There's a secret part that we get.
01:54So when we cut it, it's really big.
01:58It's not just big, of course, it also tastes good.
02:00And especially our gravy, it's homemade.
02:04Karl will show you step by step how he prepares it
02:08and how he cooks it.
02:10This procedure is dry, wet, dry, and fry.
02:15First, we'll coat it with breading and massage it.
02:20After the breading, we'll go to the egg, the wet.
02:25Make sure that it's all coated.
02:27And after, we'll go to the breadcrumbs.
02:30Our Super Porkchop is already marinated.
02:33We marinate it for one day.
02:35For our flour, the breading is already seasoned.
02:39This is the well-coated porkchop.
02:42We'll cook it at 180 degrees Fahrenheit.
02:45The cooking time is 2 minutes and 30 seconds.
02:48Why does Super Porkchop have a cooking time?
02:51So that it's not overcooked, it's not hard when served,
02:55and it's still juicy when we serve it.
02:58It needs to be on high heat so that the meat itself will cook.
03:01It needs to be on high heat so that the meat itself will cook.
03:04It won't be raw.
03:06After one minute, we'll flip it
03:08so that it's cooked side to side.
03:13The cooking time is 2 minutes and 30 seconds.
03:15We can now take it out.
03:21Super Porkchop is also super cheap.
03:23For 208 pesos, there's one order with mixed veggies,
03:27rice, and unleaked gravy.
03:29From 2 pm to 6 pm,
03:32all their rice meals are un-re-riced in the same pot.
03:36What they like is that they don't get fed up.
03:39Especially now that we have un-re-riced rice.
03:43Some of their specialties are premium steaks.
03:45For 328 to 388 pesos,
03:48you can taste the USDA Butter-Aged Rib-eye,
03:51Australian Sirloin, Porterhouse, and Butter-Aged T-bone.
03:56Feel like you're in Japan with their Taste of Japan menu.
04:00Their Katsu Curry and Cheesy Menchi Curry are sure to be oishii or yummy.
04:06Tio Steak and Porkchop has been around for more than a year,
04:09but they now have two branches.
04:11The super friends behind the business are
04:13Cécile, Karl, Keen, Marvin, and Kyla.
04:16The former childhood friends are now partners in the business.
04:21We just strengthened our inner strength because we didn't have a choice.
04:24We had an idea, we had a plan,
04:27so we just had to execute it.
04:29We're all in this together.
04:31He wants all of us to come together.
04:35How will he build us up?
04:37How will he help us run the business?
04:40He has all the ideas.
04:42He's our mentor.
04:44When it comes to the production,
04:46there's nothing like a friend.
04:48One is available, the other moves.
04:51For example, you're closer,
04:53he's the one who moves.
04:55The tools are with you,
04:58you're the one who does it.
05:00We don't have a target.
05:03We're just customers.
05:05But like other businesses,
05:07they can't avoid the problem.
05:09We encountered something that's said to be salty.
05:13Then we encountered something that's salty.
05:16But for others, the taste is just right.
05:18I believe we'll have different taste buds.
05:21We stick to our ingredients,
05:23we don't change them.
05:25Actually, all of our food is made-to-order.
05:27We don't stock anything.
05:29It only happens when there's a lot of people,
05:32the volume.
05:34It can't be avoided that it'll be sold out
05:36because the orders are one after the other.
05:38Because they believe in the product,
05:40their friends continued.
05:42Their service was even better.
05:46That's why the two branches,
05:47Marikina and Antipolo,
05:49can only earn Php 200,000 to Php 400,000 per month.
05:53It's a business goal,
05:55but it's also a friendship goal.
05:57Whatever is on your mind,
05:59just do it.
06:01Because if you listen to what other people say,
06:04you won't be able to do it.
06:06Keep on innovating.
06:07For sure, love what you want to do as a business.
06:11Put your heart into it.
06:13True friends are inseparable,
06:15together in sadness and happiness,
06:17in hardship and hard work.
06:18And we'll keep on going
06:20until our dreams come true.
06:47www.marikina.com