How to Make Grilled Pork Salad | Farm To Table - video Dailymotion

GMA Network

Aired (June 9, 2024): Chef JR Royol packs as much flavor as possible into Jenzel Angeles’ Grilled Pork Salad using par-cooking and open-flame grilling!

Transcript

00:00 (upbeat music)

00:02 - I'm thinking something grilled,

00:08 pero light,

00:09 yung pagkakaluto.

00:11 So, parang ganun.

00:12 So, salad appetizer,

00:15 parang ganun yung naisip kong combination.

00:17 Buha tayo siguro yung konting part ng liempo.

00:20 (upbeat music)

00:23 May tenga ka pa ba ng baboy?

00:26 Nakukuhaanan mo ba ako?

00:27 - Meron po.

00:28 - Tenga?

00:29 - Meron po rin akong tenga.

00:30 So, for this cooking,

00:31 kasi medyo matatagal na lang tayo dun sa tenga na part.

00:35 Pero, solid yan.

00:37 - Bihira naman magluto ng tenga sa bahay.

00:40 - Yeah.

00:40 Unless Ilocano.

00:42 May time pa nga dati ako,

00:44 sobrang mura lang yan.

00:46 Dahil--

00:47 - Hindi masyadong mabili.

00:49 - Pero ngayon,

00:51 I think it's gaining its,

00:53 siguro reputation na mura,

00:56 pero hindi ka magsasacrifice sa flavor.

00:59 - Salamat siya.

01:00 - Thank you, sir.

01:00 Thank you, thank you.

01:01 - Salamat po.

01:02 - Ito na yung main ingredient natin.

01:03 - Okay.

01:04 Sa gulay part naman tayo.

01:05 - Yeah?

01:05 Sabi ko nga gusto ko siyang gawing parang light,

01:08 pero, siyempre, packed with flavors pa rin.

01:11 (upbeat music)

01:13 - Pag nag-uunirin ako,

01:14 nagagawin sa palengke.

01:16 Kaya, ang saya din sa feeling na,

01:18 ayun, namimili ka.

01:20 Ayan, makikita mo yung mga,

01:21 ay, ito yung mga fresh.

01:22 At matuturoan ka pa,

01:23 si chef, tuturo niya sakin,

01:24 ano ba yung mga maayos na,

01:26 ayan, kunwari yung labanos,

01:27 ganyan,

01:28 o kaya yung mga gulay,

01:29 dun mo malalaman kung ano ba yung mga fresh.

01:31 - Sabi mo kanina,

01:32 hindi ka masyadong fan ng labanos.

01:34 - Labanos.

01:35 Pag mapait yung labanos.

01:36 - Okay.

01:36 - Kasi nga, yun nga.

01:37 Pero, pag hindi naman mapait,

01:38 then go, 'di ba?

01:39 Patitikimin ako ni chef ng hindi mapait ng labanos.

01:43 - Ano pa, may naisip ka pa ba?

01:45 - Binitignan ko,

01:45 pero parang ang hirap yung lemon.

01:47 Pwede ba yung lemon?

01:48 - O, lagyan natin ang lemon!

01:48 - Wow!

01:49 - Sige nga, tignan natin.

01:51 - Lemon.

01:52 So ako ng bahala sa lulutuin.

01:57 - Okay.

01:58 - Relax ka muna,

01:59 and sabi mo nga,

02:00 I'll surprise you.

02:01 - Yes!

02:02 - With our dish.

02:03 - Okay, I'm excited now.

02:04 - Alright?

02:05 - Okay.

02:05 - Tease lang kunti sa gutom ha?

02:06 Ako ng bahala dyan.

02:07 - Kailangan mo ng tulong chef.

02:08 One comment na po po.

02:09 - I know, I know, I know, I know.

02:10 Rock and roll yan eh.

02:11 Habang busy kami ni Jensel

02:12 sa pamamalengke sa farmer's market.

02:15 - Oo, sariwang gulay!

02:16 Dito na po!

02:17 (laughing)

02:19 - Salamat po.

02:21 - Ito yung main ingredient natin.

02:22 - Okay.

02:23 (upbeat music)

02:25 - So yung grilling process na nire-require sa atin

02:30 yung ating wraps sa ruleta,

02:32 can still be achieved,

02:33 lalong-lalo na kahit nasa condo ka,

02:36 syempre hindi ka naman pwede magpauling,

02:38 by using a combination of techniques.

02:42 What you can do is pan grill.

02:44 Second is, itong gagawin natin,

02:46 ipaparkook natin yung ating karne,

02:48 and then just to get yung smoky essence doon sa meat,

02:52 para masiksik to doon,

02:54 is pagka naparkook na natin yung karne,

02:57 i-open flame grill naman natin sya.

02:59 So, yung first step natin,

03:01 is lulutuin natin yung ating,

03:03 or ipaparkook natin yung ating karne,

03:05 with some aromatics.

03:06 Garlic.

03:07 (upbeat music)

03:10 Syempre yung ating onions.

03:12 (upbeat music)

03:16 Yung ating fish sauce.

03:17 Some salt.

03:20 Syempre, peppercorns.

03:22 Ating labanos.

03:25 (upbeat music)

03:27 Tagay lang din natin yan.

03:31 And of course, yung ating meat.

03:32 So, ito yung ating pork ear.

03:34 (upbeat music)

03:36 Ating liempo.

03:40 So, more or less, we're going to parkook this

03:44 for around 20 to 30 minutes.

03:47 Saka natin tatanggalin dun sa ating pinaglulutuan,

03:49 then saka natin i-grill.

03:50 (upbeat music)

03:53 So, ito, tinanggal lang muna natin yung ating liempo,

04:07 kasi syempre, kumpara dun sa teinga,

04:09 tsaka dun sa pisingi,

04:11 eh di hamak na mas matagal,

04:13 or magkaiba yung kanilang cooking time.

04:15 So, ito yung liempo natin is just enough doneness.

04:18 Bouncy pa siya.

04:19 Hindi siya fork tender.

04:21 Kaya, saktong-sakto na siya.

04:23 So, ito namang muka natin,

04:25 kung mapapansin ninyo,

04:26 tsaka yung teinga,

04:28 masyado pa siyang matigas.

04:30 So, we'll continue cooking this for another 20 minutes,

04:34 then we can open grill na.

04:35 (upbeat music)

04:38 Today's Wrap sa Ruleta Challenge,

04:40 gumawa ng on-the-spot dish gamit ang pork as main ingredient,

04:45 at ang cooking method of choice,

04:47 grilling.

04:48 Matapos nating mamalengki with Jensel,

04:54 naisip kong maganda ng something light,

04:56 pero packed with flavors pa rin.

04:59 Kaya, gumawa tayo ng grilled pork salad,

05:02 gamit ang liempo at teinga ng baboy

05:04 na binili natin dito sa Farmer's Market.

05:06 So, ito na,

05:09 na-par-cook na natin.

05:10 Actually, na-luto na natin yung ating mga karne.

05:14 Sakto na yung texture nila,

05:15 yung lambot nila.

05:16 Dito na natin i-a-apply yung grilling method

05:20 that would infuse the smoky profile doon sa ating meat.

05:23 (upbeat music)

05:25 Now, yung parang pinaka magiging vinaigrette

05:36 nung ating salad/appetizer

05:39 is syempre yung pinagpakuluan din natin.

05:41 Nagay tayo dyan yung fatty part.

05:43 Then, yung requested Jensel na lemon.

05:48 Konting fish sauce.

05:53 Konting sugar.

05:55 Then, whisk lang natin to.

05:58 Sinahin lang natin ilagay yung ating mga cucumbers

06:03 para mas ma-infuse lang

06:05 or mababad lang yung lasa sa kanya

06:08 together with our radish.

06:10 Then, yung ating pork.

06:15 (upbeat music)

06:17 Lapsa.

06:37 (upbeat music)

06:40 (speaking in foreign language)

06:57 Approved.

07:01 (speaking in foreign language)

07:04 (upbeat music)

07:07 (speaking in foreign language)

07:13 (speaking in foreign language)

07:19 So, I have something very fresh for you.

07:29 (speaking in foreign language)

07:33 (speaking in foreign language)

07:37 (speaking in foreign language)

07:40 Chunks.

07:51 (speaking in foreign language)

07:55 Yes, please.

07:56 (upbeat music)

07:58 (speaking in foreign language)

08:03 (speaking in foreign language)

08:06 It's very light in a sense

08:19 that the components are citrus,

08:22 lettuce, onions, and tomatoes.

08:25 So, for me, it's balanced.

08:27 - Very balanced.

08:28 - Yeah.

08:29 (speaking in foreign language)

08:32 (speaking in foreign language)

08:36 (speaking in foreign language)

08:40 (speaking in foreign language)

08:44 - So, (speaking in foreign language)

09:07 Jensel?

09:08 - Hmm?

09:09 (speaking in foreign language)

09:13 - All right.

09:15 (upbeat music)

09:18 (speaking in foreign language)

09:22 (upbeat music)

09:28 (gentle music)

09:31 (gentle music)

09:34 (upbeat music)

09:40 (gentle music)

09:42 (gentle music)

09:45 (gentle music)

09:47 [Music]

09:50 [BLANK_AUDIO]

How to Make Grilled Pork Salad | Farm To Table

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