This is Eat— Legendary Chicharon sa Camiling, Tarlac | Unang Hirit - video Dailymotion

GMA Public Affairs

SARAP NG CHICHARON CAMILING, PAANO NA-A-ACHIEVE?!   Ang legendary na lutong ng Chicharon Camiling ng Tarlac, titikman ng ating food explorer Chef JR Royol! Ano nga ba ang sikreto ng chicharon na ‘to? Alamin ‘yan sa video na ito.

Transcript

00:00So our Kapuso's just woke up, let's have breakfast, let's eat!

00:05And our food is crispy chicharon.

00:08Guys, it's so crispy!

00:12You know what happens when we're together and it's food-safe.

00:15Look at it, I can already hear it.

00:21It's already on safety.

00:22Listen to it, listen to it.

00:24There it is.

00:25Wow!

00:27And it's so delicious, Kapuso's!

00:29And each place has its own way of serving it, right?

00:32And here's what our Kapuso's shared.

00:35Beverly Manolong said,

00:37in Carcar, Cebu,

00:39the best is chicharon.

00:41Actually, Carcar Chicharon is famous in Cebu.

00:44Oh my gosh!

00:45Robin Jeff Romero, of course,

00:47in Santa Maria, Bulacan, Chicharon,

00:49capital of the Philippines,

00:51is what they call chicharon.

00:53Wow!

00:54Chef JR, MMI Chicharon,

00:56shoutout to them!

00:57The legendary chicharon, Kamiling,

00:59of Kamiling Tarlac.

01:01Go, go, go, chef!

01:03Chef is so fresh.

01:06Hi, girls!

01:08Hi, ladies!

01:09A blessed morning to you all!

01:11Morning, chef!

01:12Alright, we're still here at Kamiling Tarlac.

01:14We've seen a lot of entries from our netizens.

01:17Where is the place that has the perfect chicharon?

01:22That's why we're here.

01:24Because there's a legendary chicharon

01:27that is a 3rd generation chef.

01:31And here it is, Kapuso.

01:33Of course, we need to talk to the expert

01:35and the one who created this recipe

01:38that has been tested for a long time

01:41and is still loved by our Kapuso

01:44and our fans of chicharon

01:48or if you can see, Bagnet.

01:50Kapuso, we have here with us,

01:53Ma'am Elizabeth.

01:54A blessed morning, ma'am.

01:56Good morning, sir.

01:57There you go.

01:58Good morning, ma'am.

01:59Good morning, sir.

02:01Ma'am, why do you think

02:04you're the 3rd generation chef?

02:07This started back in the 1980s.

02:09Yes, sir.

02:10Why do you think your chicharon is so famous?

02:15The taste and the crispiness never changes, sir.

02:18Because my grandmothers are the original chicharon chefs.

02:24So, this is your grandparents' recipe?

02:25Yes, sir.

02:26Why is it called chicharon, ma'am?

02:28Because it looks like a bagnet.

02:30There you go.

02:32In my area, it's called bagnet.

02:35But here in Kamiling, it's called chicharon.

02:39I think it's because it looks like a chicharon

02:42because of the crispy skin.

02:44So, ma'am, what's the process like?

02:47Because we know that the secret and the legendary is..

02:51Yes, sir.

02:52How do you make sure that the taste doesn't change?

02:55Of course, when we buy pork,

02:57we'll clean it thoroughly.

02:59Yes, sir.

03:00So, we can use a blade for the skin

03:03but we can also use a torch.

03:05Yes, sir.

03:06So, ma'am Elizabeth, after that, what's the next step?

03:09We'll put it in..

03:12Water?

03:13Water.

03:14We'll add salt and cook it until it softens.

03:16There you go.

03:17We'll cook it until it softens so that it will absorb the flavor.

03:22Okay.

03:23So, we'll just boil the cleaned pork.

03:26We have a rock and roll on our back.

03:30Ma'am, this is just salt, right?

03:32Yes, sir.

03:33There are no other ingredients.

03:35Just water and salt.

03:36Yes, sir.

03:37Our recipe is very straightforward.

03:38Ma'am, how long will it take to cook?

03:42It depends on the age of the pork.

03:48If it's still young, it'll take about an hour to an hour and a half.

03:52But if the pork is hard, it'll take about two hours to cook.

03:57It really depends on the age of the pork.

03:58Yes.

03:59Ma'am Elizabeth, how often do you cook Chicharon in your kitchen?

04:05I cook Chicharon every day, sir.

04:10On regular days, I cook 60 to 70 kilos.

04:13What about on weekdays?

04:15On market days, I cook 100 to 120 kilos.

04:19On market days, I cook Chicharon on Sundays and Saturdays.

04:24Ma'am, how often do you cook Chicharon?

04:27When it's cooked, sir?

04:29Yes. What about during Christmas?

04:31How many kilos do you cook?

04:33I cook around 150 kilos.

04:35Wow.

04:36So, you don't have to sleep anymore?

04:39I still have my family to help me out.

04:42So, it's like a family business.

04:44Yes, we help each other out.

04:46After we tenderize the pork,

04:50what's next, ma'am?

04:51What I was doing earlier?

04:52We'll fry it?

04:53Yes. We'll boil some oil and then, we'll add the pork.

04:56The tenderized pork?

04:59Yes.

05:00Ma'am, this is one of their secrets.

05:04It's the pork's own oil.

05:06Yes.

05:07It's the pork's own oil that they use.

05:10That's why the taste of our Chicharon intensifies.

05:15How long will you cook this?

05:19We'll fry it?

05:20Yes.

05:21It's easy, sir.

05:22We just need to boil the oil first.

05:24Just like when we tenderize the pork,

05:27it also depends on the temperature of the oil.

05:31Here it is, Kapuso.

05:33After 30 minutes or when we get the Chicharon skin,

05:39we can now serve it.

05:42It's brown now.

05:43Okay.

05:44Ma'am Elizabeth, how much do you sell your Chicharon?

05:48The pork belly part is P7.50 per kilo.

05:52P7.50 per kilo.

05:53The fish part is P6.50.

05:56Okay, so this is the fish part.

05:58P6.50.

05:59The pork belly is P7.50.

06:02Ma'am, we also have something to look at, right?

06:05Yes, sir.

06:06It's for charity.

06:08P70.00.

06:09Okay.

06:10Of course, Kapuso.

06:12We didn't go to Kamiling Tarlac where we won't be able to taste

06:15your legendary Chicharon or Bagnet.

06:19But as you can see,

06:21the crispiness and juiciness are a winner.

06:25Mmm.

06:26Mmm.

06:29This is for you, Kapuso.

06:31Thank you to everyone who sent their entries for our best Chicharon.

06:35Include Kamiling Chicharon in the list here in Tarlac.

06:38Our food adventure continues with Ma'am Elizabeth.

06:41Only here in your country, Borneo Show,

06:43where you're always the first to hear it.

06:46This legendary Chicharon Kamiling of Tarlac is a winner.

06:49And it's sure that you'll be amazed.

06:52A lot of people want to buy it.

06:54Chef JR, how much is it?

06:57Thank you so much, Chef.

07:01Ma'am Maris,

07:02a blessed morning to all of you.

07:04Thank you so much, Kapuso.

07:08Our food adventure continues here in Kamiling Tarlac

07:10where, as Ma'am Maris said,

07:12a lot of people want to buy it.

07:13And we all know that

07:15the number of orders for our legendary Chicharon

07:20started in the 1980s,

07:24especially in Kamiling's market.

07:26It's really well-known.

07:28And the secret of this is,

07:29you might be wondering why it's called Chicharon

07:31because it looks like Bagnet.

07:33Well, it's true.

07:34But what they sell here

07:37is the real Sarangsang,

07:39Kanagnanam content of their Bagnet or Chicharon.

07:45It means Sarangsang,

07:46the crispy and delicious meat of their pork.

07:50And here's a tip, Kapuso.

07:52For those who will buy their Chicharon here in the market,

07:55especially for Ma'am Elizabeth,

07:57you can leave it for 3 days at room temperature.

08:01And if you're going to refrigerate it,

08:03in the chiller,

08:04maybe for 7 days to 2 weeks.

08:06But if you're going to freeze it,

08:08you can use it again anytime.

08:10And if we're going to heat it up,

08:13Ma'am Elizabeth told me that

08:15it doesn't need to be deep-fried.

08:19Just shallow-fry it.

08:20Just the right amount of oil.

08:24You can also air-fry it or oven it.

08:27You can also extend it.

08:28Order a bulk.

08:29You can mix it with anything else.

08:32And as you can see, Kapuso,

08:34Oh my God.

08:36That's really solid.

08:39As Sir Egan and Ma'am Susan said earlier,

08:42I know you're craving for it.

08:43Oh my God.

08:44These are the food adventures that we want to share with you, Kapuso.

08:47That's why we're here every day

08:49in your country's morning show,

08:50where you're always the first to hear it.

This is Eat— Legendary Chicharon sa Camiling, Tarlac | Unang Hirit

Category

Transcript

Recommended