Ipinagmamalaking suka ng Paombong, Bulacan, saan nga ba gawa? | Pinas Sarap - video Dailymotion

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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

Transcript

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!

Ipinagmamalaking suka ng Paombong, Bulacan, saan nga ba gawa? | Pinas Sarap

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