Barbeque, may taba na agad sa unang kagat?! | Pera Paraan - video Dailymotion

GMA Public Affairs

Aired (December 14, 2024): Karaniwan, sa huli pa natin nakakain ang taba sa barbecue dahil sa dulo ito nakapuwesto. Pero this time, ang taba, malalasap na ang sarap sa unang kagat pa lang! 'Yan ang pakulo ng isang negosyante. Kaya ang kanyang kita, malinamnam gaya ng barbecue niya. Panoorin ang video.   Catch the latest episodes of 'Pera Paraan' every Saturday at 11:15 AM on GMA, hosted by Susan Enriquez. #PeraParaan #GMAPublicAffairs # GMANetwork

Transcript

00:00The favorite barbecue of the Filipinos is given a twist.

00:07You don't have to wait for the end to eat the fat.

00:11Because the fat is present in every meat.

00:14At the first bite, there's already fat.

00:18The twist is not yet over because of the way you bite.

00:21There's literally a twist.

00:23What's that?

00:25There's a twist.

00:27No, because I like the fat.

00:29If there's fat inside, it's fat.

00:39The classic Filipino barbecue is a must-try in the festive season.

00:46But for Ben, it's a different story.

00:48Because we're used to barbecue, he added a twist.

00:52When I was a kid, my barbecue is normally

00:55the fat is only at the bottom.

00:58This one, the whole barbecue is surrounded by fat all around.

01:03When I was a kid, I really liked the end.

01:05I was excited to eat the end.

01:07But not anymore.

01:08The whole barbecue has fat.

01:12Ben's barbecue is a childhood favorite.

01:15That's why he thought of doing this business.

01:18But there's something different about their barbecue.

01:20The barbecue that we're used to here is piggey.

01:24Our barbecue is known for pork belly.

01:28That's why everything is really tender.

01:30The idea of his modern Filipino barbecue came from the famous Korean samgyupsal.

01:35Normally, when we make samgyupsal, we use pork belly.

01:38So let's try pork belly.

01:40Let's see if it works with barbecue.

01:42Are you also curious about how Ben's modern Filipino barbecue is made?

01:49They use a meat slicer to slice the pork belly thinly.

01:53The pork needs to be frozen so that it's easier to slice.

01:58The pork is washed and seasoned with their special marinade.

02:03The taste of their barbecue is also special to Ben's heart.

02:07This is because it enhances the taste and flavor of his mother.

02:11All of my friends always praise it.

02:14And every birthday, we always have a barbecue.

02:17So it's like a family tradition for us with that.

02:20Once the meat is seasoned, we can now slice it.

02:23But slicing it is not easy.

02:25It's challenging, friends.

02:29Let's try it.

02:31We have Ben with us today.

02:33And he will teach us.

02:35Not Ben.

02:37What's his name?

02:38Weng?

02:39He will teach us how to slice this barbecue.

02:43And maybe he's also sad.

02:46He's sad.

02:47Weng, if you look at the steak,

02:49the barbecues we bought have a space.

02:52This one has a gap in the steak.

02:55I think this is difficult.

02:57It's just a bit more difficult because it's not the traditional barbecue.

03:01In the traditional barbecue, you just poke it.

03:04If you poke one, you put it like that.

03:07This one looks like you're going to eat it.

03:09Okay, it's just a sample, Weng.

03:11How do you pay for it?

03:13Next on Pera Paraan.

03:15Slicing it is not easy.

03:17It's challenging, friends.

03:19It's like you're slicing it.

03:21Just like that.

03:22And it's difficult, right?

03:24This is difficult.

03:26Watch out later.

03:28Oh my, it's not just for kids.

03:31It's like this is for me.

03:33I'm so happy!

03:46It's like you're slicing it.

03:48Just like that.

03:49And it's difficult, right?

03:51This is difficult.

03:52Why is this one this long?

03:55I'll just go with this one.

04:02If someone orders from me,

04:03maybe the holiday is over and we haven't ordered yet.

04:06It's been a while.

04:08It's been a while too.

04:10It's ringing.

04:12Why is it ringing?

04:13It's ringing.

04:15Why did you come up with this?

04:16This is so difficult.

04:17Because when you slice it,

04:20it's evenly distributed.

04:22It looks good, right?

04:23Yes.

04:27It fell.

04:30There.

04:32It's still crooked.

04:34It's because I'm fond of fat.

04:36That's why it's crooked.

04:37That's why you have a lot of fat.

04:40You didn't hide your fat.

04:42Hold on.

04:43It looks like I won't pass the first one.

04:45Give me one more chance, please.

04:47I'll do better.

04:49I promise.

04:57It's just a little crooked at the end.

04:59But it's okay.

05:00It's a little crooked.

05:01There.

05:05It's the same.

05:06There's a lot of people.

05:08It's different.

05:10It's just that I can't really see the fat.

05:12You can only see the spacing of the fat.

05:15This is not that much.

05:17But at least, it's close.

05:20It's just a little.

05:22After it's cooked, you can grill it.

05:28Once it's cooked, what else?

05:30Let's eat.

05:33It has a different taste.

05:34It's very soft.

05:35It mixes with the sweetness.

05:37It's sweet, salty, and salty.

05:39It goes well with rice.

05:40You can eat it as a dish.

05:42It's delicious.

05:43Passed to the people,

05:45and to me.

05:51It's soft and delicious.

05:53It's delicious.

05:54This barbecue is really something.

05:57It's just right.

05:59There's a little fat.

06:00There's meat.

06:01And the taste is really good.

06:03The meat is soft.

06:04It's really delicious.

06:05The taste is just right.

06:06The taste is just right.

06:08The meat is soft.

06:11It's delicious.

06:13They have 3 sizes of barbecue.

06:15There's a 8-inch barbecue,

06:17a 10-inch Mami-Q,

06:18and a 12-inch Daddy-Q.

06:20It's priced from P35 to P55.

06:24For those who have parties and gatherings,

06:27now that it's Christmas,

06:28you can buy bundles for P400

06:30up to P620 per dozen

06:33depending on the size of the barbecue.

06:35If there's a high price,

06:36don't worry.

06:37They also have chicken barbecue

06:39and boneless chicken fillet.

06:41They also have a limited offer

06:43this Christmas

06:44for chicken inasal and liempo.

06:47The business started in 2022.

06:49Now, they have more than 10 branches.

06:52Ben has 3 branches

06:54while the others are franchises.

06:56One of the franchisees is Engineer Ryan.

06:58He already has 2 branches.

07:00I suddenly thought

07:02why not start another passive income?

07:06So, I started a franchise.

07:07What's fun about this

07:10is what people say

07:12that it's delicious.

07:14You need Php 230,000

07:16to start a franchise.

07:18If you pick this December,

07:20you can get Php 50,000 per store.

07:22So, in December,

07:24our estimated income is Php 150,000 net.

07:28Ben doesn't expect

07:29what they were preparing

07:31to attract more people.

07:35If I'm happy,

07:37I think my mom will be happy

07:39that there's something

07:40that she can be proud of.

07:42She can say that

07:43she came up with the taste.

07:46But remember,

07:47no matter how delicious the food is,

07:49it should still be light.

07:51Just eat enough.

07:55It's not a new product,

07:56but it's a new idea.

07:58That's why before,

08:00it's not just about being ready,

08:01it's about winning the business.

08:30It's not just about being ready,

08:31it's about winning the business.

Barbeque, may taba na agad sa unang kagat?! | Pera Paraan

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