Hinding-hindi ka mabibitin sa Higanteng Chicharon na ibibida namin! Dahil ang isang piraso nito, aabot lang naman ng 5-6ft! Paano kaya ito ginagawa? Alamin ‘yan sa video na ito.
Hosted by the country’s top anchors and hosts, 'Unang Hirit' is a weekday morning show that provides its viewers with a daily dose of news and practical feature stories. Watch it from Monday to Friday, 5:30 AM on GMA Network! Subscribe to youtube.com/gmapublicaffairs for our full episodes.
Hosted by the country’s top anchors and hosts, 'Unang Hirit' is a weekday morning show that provides its viewers with a daily dose of news and practical feature stories. Watch it from Monday to Friday, 5:30 AM on GMA Network! Subscribe to youtube.com/gmapublicaffairs for our full episodes.
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00:00This giant chicharon is so delicious!
00:08It's so crispy!
00:09It's so crispy!
00:11And it's so big!
00:13Guys, imagine this one piece can fit in the whole UH Barcada.
00:18Mommy, so for sure you're curious, how much is this?
00:23How much? Let's find out from Kaloy!
00:25Kaloy, let's reveal the price of this giant chicharon.
00:29It's so crispy!
00:30The soup is so good!
00:32It's like a cup of vinegar!
00:35It's so delicious!
00:38It's so tasty!
00:40It's so tasty!
00:42It looks like you're enjoying the chicharon so much.
00:44It's good to ask you the price.
00:48The giant chicharon is really worth it and affordable.
00:52This one is worth P300.
00:55The price of the chicharon is higher depending on the weight.
00:59For me, it's P560.
01:01It's almost the size of a person.
01:03I'll divide the height.
01:04And this one is worth P720.
01:08As you can see, each side of this giant chicharon is really thick.
01:13And it's really crispy because of its deliciousness and size.
01:16And of course, the rise of the giant chicharon is currently ongoing.
01:22As you can see, it's rising higher and higher.
01:26And we'll find out the whole process later
01:29along with our crispy surprise for their employees
01:32here at Panbansang Mony Show,
01:34where you're always the first.
01:36First,
01:37eat it.
01:46Here it is!
01:47It looks like Daquila's because it's longer.
01:50Daquila's is longer.
01:51The chicharon is really thick.
01:54This is so good.
01:55It's really crispy.
01:57It's really crispy.
01:58And it tastes so good.
02:00In fairness.
02:01Look at this.
02:02It's so good, right?
02:03It tastes so good.
02:04Mommy, what's our next challenge?
02:06Our challenge this morning is to eat this giant chicharon.
02:10I cannot.
02:11I can't.
02:12I can't.
02:13I can't.
02:15I cannot.
02:16You can.
02:17I cannot.
02:18I'm on a diet, Mommy Sue.
02:20But this chicharon is really a bomb.
02:24It's perfect for outings.
02:26But how do you cook this?
02:28If it's this big,
02:29how do you cook it?
02:30Let's ask Kaloy.
02:31How do you cook this if it's this big?
02:33Because this is not a cassava.
02:34Correct.
02:35Yes.
02:36Here it is.
02:38Partner.
02:39Kaloy.
02:41I can't eat this chicharon.
02:45Are you there, baby?
02:46Yes?
02:47Yes, Mommy Sue.
02:48And partner Shaira.
02:49Good morning again to the studio.
02:50We'll answer that this morning.
02:52How do you cook this giant chicharon?
02:57Again, we're here in Valenzuela,
02:59in a giant chicharon business.
03:01And as you can see,
03:02what I'm holding right now is really crispy.
03:04And it's really delicious.
03:05As you can see,
03:06this chicharon is 5'6".
03:08The chicharon next to me is 5'6".
03:10And it's the size of a person.
03:13As you know,
03:14this giant chicharon is imported pork skin
03:18that they use to make this giant chicharon.
03:21And they use different parts of pork.
03:24They have belly skin,
03:26they have back skin,
03:27and they also have back fat skin.
03:29And it's really imported.
03:31And the taste is really quality.
03:33And it's really crispy.
03:34But the question is,
03:35how do you achieve this giant chicharon?
03:38Well, let's find out from the owner of this giant chicharon,
03:43Ms. Violi Lapid.
03:46Ms. Violi, good morning.
03:48Good morning.
03:49Here's the owner.
03:51Very charming and beautiful.
03:53Good morning to you.
03:54Good morning to all of you.
03:55Here's Ms. Violi.
03:56We've been teasing her for a while,
03:58but we want to know now,
04:00what is the process of making this giant chicharon?
04:03How do you achieve this size?
04:05Okay.
04:06Let's start with the first step,
04:08which is to wrap it.
04:10Alright.
04:11So this is our first step, right?
04:13Blanching.
04:14Wrapping it.
04:15Yes.
04:16Ms. Violi also mentioned earlier that we have sorting.
04:19Yes.
04:20Sorting is done in other rooms,
04:22but we have videos to show what the process is.
04:25Let's explain what is happening in sorting.
04:27We will first choose the skin,
04:30which one is suitable for the giant chicharon.
04:32Yes.
04:33Then,
04:34we can also choose the ones with holes.
04:37So, you're doing a quality control.
04:39Yes.
04:40What happens to the ones with holes?
04:43We'll clean them.
04:44We'll remove the holes.
04:45Then, those will be our other variants of chicharon.
04:49Perfect.
04:50So, there's nothing to be wasted.
04:51Even if the ones with holes and holes are not suitable for our giant chicharon,
04:55we'll still make it into a regular chicharon.
04:58Next step, which is you mentioned blanching.
05:00What's happening there, Ms. Violi?
05:01We'll peel the skin.
05:03Okay.
05:04Then,
05:05put it in.
05:06There you go.
05:07This is a lot of skin.
05:08Yes.
05:09This is for our giant chicharon.
05:10Alright.
05:13How long does it take to do this?
05:16About 3 minutes.
05:17After 3 minutes, we'll achieve the blanching.
05:20Why is it called blanching,
05:22or
05:23bandi?
05:24Yes, bandi.
05:25Why do we peel the pork skin?
05:28To make it into one of our processes.
05:31There you go.
05:32What's our next step, Ms. Violi?
05:34We'll make it into pellet.
05:37We'll call it pelletizing in the next step.
05:40So, Ms. Violi, let's explain what pelletizing is.
05:43Pelletizing is for it to shrink
05:45and then,
05:46it's also a process
05:48for it to become a giant chicharon.
05:50There you go.
05:51Because chicharon is not just regular pork skin,
05:55but it has processes that we'll go through.
05:57So, that's pelletizing.
05:58From pelletizing,
06:00what's our next step?
06:03After pelletizing,
06:05we'll move on to
06:07popping.
06:08That's the exciting part.
06:09Because I saw and got curious about that process.
06:12Yes.
06:13We'll go through this now.
06:14This is the popping process.
06:16Yes.
06:17So, this is the pork skin.
06:19This is the pellet.
06:20Yes, it's pelletized.
06:21But my question is, Ms. Violi,
06:23why do we need to go through pelletizing?
06:24Why didn't we go through blanching earlier
06:26and go straight to popping?
06:27You can't.
06:28Because it won't be crunchy.
06:30That's the secret.
06:31Because I tasted it a few times already.
06:33The giant chicharon is so delicious.
06:35And it's crispiness is different.
06:37And I won't let Ms. Violi go without trying that.
06:40We're here.
06:41I want to try popping
06:44our giant chicharon.
06:45Where do we start?
06:47Let's start here.
06:48Alright, let's start here.
06:49There.
06:50These are the pans
06:51that they use for
06:53giant chicharon popping.
06:55Okay, let's start, sir.
06:56I will try to pop
06:59the giant chicharon.
07:00And you'll know, Kapuso,
07:01how big we'll make it.
07:03Yes.
07:04So, Kapuso,
07:05just so you have an idea,
07:06this popping and their giant chicharon
07:08are worth,
07:09it starts at P300.
07:12So, the one I just held was P720.
07:15And it reached,
07:16depending on the weight, P1,000.
07:18Alright, this is just being soaked.
07:22Let's show the popping, sir.
07:23I'll soak it.
07:24Okay.
07:25Can I soak it, sir?
07:26Give me the money.
07:27There.
07:29Here.
07:30And we have two staff here
07:31to help us stretch this.
07:33I soaked it already.
07:34Here it is.
07:35Alrighty.
07:37Ms. Violi,
07:38how long will it take
07:39to achieve
07:40the spreading of this,
07:42our popping?
07:43About one to two minutes.
07:45Okay.
07:46That's fast.
07:47So, as you can see,
07:48it's not even a few seconds.
07:49And our chicharon
07:50spread already.
07:52Chicharon.
07:53That's the process
07:54of making our giant chicharon.
07:56Oh my,
07:57Ms. Violi,
07:58I think I need to practice a bit.
07:59But how am I doing?
08:01Is it okay?
08:02You're doing fine.
08:03Alright, alright.
08:04So, like that.
08:05One to two minutes again,
08:06this process.
08:08There you go.
08:09Let's just soak it.
08:12Okay.
08:14Boss, how are you?
08:15Is it okay?
08:16Was it a bit of a struggle?
08:17Was it a challenge?
08:18Am I a challenge to your assistant?
08:19No, it's okay.
08:20Okay.
08:21Wow, okay.
08:22As you can see,
08:23we soaked it earlier
08:24from all the process
08:26and it grew like this.
08:28Can you estimate,
08:29Ms. Violi,
08:30how big is this?
08:31Let's shake it
08:32so we can show it, sir.
08:33It's still long.
08:35It's still long.
08:36So, we're just doing the process.
08:38It's still going to stretch out
08:39and I feel like
08:40it's going to grow
08:41around five feet
08:42this chicharon we made.
08:44Alright, okay.
08:45Because of that,
08:46it's not only crispy
08:48which is our surprise to our customers,
08:49we also have a crispy surprise
08:50for your staff.
08:52Let's go, Ms. Violi.
08:53Let's go here.
08:54Since we're sharing
08:55our giant chicharon,
08:57we made it into a plate
08:59for their staff.
09:01And we also have other products here.
09:03We have a crispy surprise
09:05for their staff
09:06which is
09:07Boodle Fight.
09:08Ms. Violi, come here.
09:10I know you've been waiting for this for a while.
09:13Here are our staff.
09:14How are you?
09:16How are you?
09:18It looks like all of your staff are fresh.
09:20It looks like you've prepared
09:21our Boodle Fight.
09:22Is it crispy?
09:23Yes.
09:24Is it delicious?
09:25Delicious.
09:26For sure.
09:27Our crispy food experience
09:29continues this morning.
09:30Thank you so much, Ms. Violi.
09:31Thank you, too.
09:32This is where you'll watch
09:33the morning show
09:34where you're always the first
09:36to arrive.
09:40There you go.
09:41The chicharon became a plate, right?
09:44So, it is done.
09:46Now, we have our food.