Aired (December 1, 2024): Kapag sinabing Bulacan, ‘di raw mawawala sa listahan ng pasalubong ang chicharon. Pero paano kung ang chicharon na mabili mo ay dambuhala sa laki?! Panoorin ang video.
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00:00When it comes to greetings from Bulacan, what's the first thing that comes to mind, Vierros?
00:04Chicharon, minasa, and pastillas de leche.
00:08Chicharon.
00:09Pastillas, lechon, and chicharon.
00:13The chicharon that Bulacan is proud of.
00:15Literally, it's too big.
00:18In Santa Maria, Bulacan, it's not the clothes that reach the cows,
00:22but the pork skin.
00:23I grew up with that.
00:25When I was a kid, there was a chicharon in Santa Maria.
00:29Our product, chicharon, is more well-known in Santa Maria.
00:34Every day, they can make 1,000 kilos of chicharon.
00:37Wow!
00:39And to level up their business, they decided to make a giant chicharon.
00:45Sir, I think we're deep-frying a big chicharon.
00:49Sir, that's the giant chicharon that's trending right now.
00:54Oh, that one.
00:55So how's the process? Is it just like that?
00:58Sir, it's just the same process of cooking chicharon.
01:02The only difference with the giant chicharon,
01:04is that it's a whole, not a whole.
01:06Why do you think it's trending?
01:08Does the taste change? It's the same.
01:11Sir, the taste is the same.
01:13It's just the same taste.
01:15The giant chicharon.
01:16Can I fry this?
01:19There's a different portion, right?
01:22Yes, sir.
01:22That's a lot.
01:23I'm using two.
01:25Ah.
01:27To flatten it a bit.
01:29Yes. Oh my goodness.
01:38Ouch!
01:41The level of difficulty, if you're not used to it,
01:45maybe it's quite different from how you're used to using this big strainer.
01:51They sell giant chicharon from 300 to 400 pesos.
01:56I told you, it's healthy. It's just one piece.