Aired (February 22, 2025): Ang kilalang suka ng Paombong, Bulacan, saan nga ba gawa? Alamin ‘yan kasama si Kara David sa video na ‘to!
Hosted by Kara David, ‘Pinas Sarap’ takes its viewers on a weekly gastronomical adventure that gives them a deeper appreciation for Filipino food.
Watch ‘Pinas Sarap' every Saturday, 8:15 PM on GTV. Subscribe to youtube.com/gmapublicaffairs for our full episodes. #PinasSarap
Hosted by Kara David, ‘Pinas Sarap’ takes its viewers on a weekly gastronomical adventure that gives them a deeper appreciation for Filipino food.
Watch ‘Pinas Sarap' every Saturday, 8:15 PM on GTV. Subscribe to youtube.com/gmapublicaffairs for our full episodes. #PinasSarap
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00:00From the sweetness, let's now go to the sourness of the vinegar.
00:07This is one of the favorite sauces of the Filipinos.
00:11And whenever you cook Adobo or Paksiw, you can't miss the vinegar.
00:21The town of Paumbong Bulacan is rich in the tree of nipa or sasa.
00:25It grows in the white part of the river.
00:28That's why we have a lot of sasa here.
00:31The water here is good.
00:33The water here is brackish and salty.
00:39I went with Mario to his almost one hectare of sasa
00:43to find out how they grow their Sukang Paumbong or Sukang Sasa.
00:49Oh, that's the fruit of the nipa.
00:51Yes, this is it.
00:52Clean it.
00:55Clean it.
00:59And then, cut it like this.
01:05Oh, you're going to cut it?
01:06Yes, I'm going to cut it.
01:07Why?
01:08So that the nipa will grow.
01:10Where will it grow?
01:11It will grow here in its arm.
01:14Oh, so you're going to cut it.
01:15About three weeks or a month.
01:18Yes.
01:19Before you cut it here.
01:21Using a sharp blade, they cut the nipa of the tree of nipa
01:25so that the nipa will come out.
01:30Only trees that are seven to ten years old can be harvested.
01:35Because of this, the tree is maturing
01:38and there are fruits that are harvested by the nipa.
01:43This is what we cut in the morning and afternoon.
01:47Yes.
01:48Like this.
01:49So that it will grow.
01:50Yes, so that you can have a baby here.
01:53If you don't cut it in the afternoon,
01:55It won't grow?
01:56It will bloom.
01:58Oh, it will bloom.
01:59It will have a lot of holes.
02:01Yes.
02:02It won't grow.
02:03So, in the morning and afternoon, you have to cut it
02:05so that the nipa will grow and come out.
02:07Yes.
02:09Wait for the back of the nipa.
02:11Like this?
02:12Lower it.
02:13Here's the stem.
02:14Where's the stem?
02:15Here.
02:16Lower it.
02:17Here.
02:18Like this?
02:19Like this.
02:20Pull it.
02:23It's scary.
02:24It's so short.
02:27Because the nipa is hard.
02:31It's hard?
02:32If you don't know how to do it.
02:33You don't know how to do it?
02:39It's hard.
02:44It's soft and cheap.
02:46There.
02:47It's like a liter.
02:48Yes.
02:49Oh, it has a filling.
02:50It has a filling.
02:52It's sour.
02:53Yes.
02:54It smells sour.
02:55Because it's old.
02:56Because it has a can.
02:57But this is not vinegar yet.
02:58Not yet.
02:59What is this?
03:00It's just nipa.
03:01It's just nipa.
03:03Every day, Mr. Mario collects nipa.
03:06For each tree, they get more than one liter of nipa
03:10depending on the season.
03:12The nipa collected are placed in tapayan or earthen jars.
03:16It takes 2 to 3 weeks for it to ferment.
03:21The making of vinegar is a tradition
03:23that was passed down to their ancestors by their ancestors.
03:26Vinegar is produced through fermentation or fermentation.
03:31The rice is fermented.
03:35Then, bacteria are formed.
03:37Then, liquid is formed.
03:40Then, it is strained.
03:44Then, it is put in a place where it is left to oxidize.
03:52Then, fermentation takes place.
03:57Sukang sasa or sukang paumbong
03:59can provide a new form of food.
04:04Just like lechon.
04:07This food in Malolos, Bulacan
04:08has been served for 50 years as a delicious lechon.
04:12But it is not only their lechon that is served back and forth.
04:14Their lechon paksiw is even more delicious
04:17because it is served with sukang sasa.
04:23The garlic is sautéed until it is golden brown.
04:25Then, the onion is added.
04:28Then, we will add the lechon.
04:32Let's add a little bit of pepper.
04:35And the secret of their family recipe, lechon paksiw,
04:39is the special sauce or sarsa that is mixed with sukang sasa.
04:45Lechon leftover undergoes a total makeover
04:48presenting sweet, sour, and savory lechon paksiw.
04:54This is the version of lechon paksiw that is sweet.
05:01If you like lechon paksiw that is sweet,
05:04this is the perfect lechon paksiw for you.
05:10This is delicious when eaten with rice.
05:16And the best thing about this lechon paksiw is that it lasts long.
05:20It does not get spoiled easily.
05:22Delicious!
05:29Plain or mixed with onion and chili,
05:32panimplang, sausawan, or as a preservative,
05:38the sour and sweet taste of the vinegar brings to our mouth.
05:52Hey!