Dambuhalang mga panindang pagkain, ga-higante rin ang kita?! | Pera Paraan - video Dailymotion

GMA Public Affairs

Aired (March 15, 2025): The bigger, the better! Hindi lang kasi ang mga panindang pagkain ang giant sa kanila, pati na rin daw ang kanilang… kita! 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

00:00In Bulacan, Taguig, and Marikina, there are big surprises.

00:07Oh, okay.

00:08Oh, it's a baby!

00:12It's a baby!

00:14It's like our faces fit in here.

00:16It's so big.

00:18It's even bigger than my face.

00:20How big is your baby?

00:22It's small.

00:23It's small.

00:24It's almost finished.

00:26Forty.

00:27Forty.

00:28Forty inches.

00:32Not your ordinary chicharon, barbeque, and pork chop.

00:35This is how they make it big.

00:37They literally fight for its size.

00:41One piece of pork chop can fill the whole family.

00:45The pork chop that is even bigger than a person's face

00:48is said to be real and undeniable in its size and thickness.

00:52This procedure is dry, wet, dry, and fry.

00:56First, we're going to coat it with breading.

01:00It's a massage.

01:01After the breading, we're going to coat it with egg.

01:06Make sure that everything is coated.

01:08After that, we're going to coat it with breadcrumbs.

01:11Our super pork chop is already marinated.

01:14We marinate it for one day.

01:16For the flours, the breading is already seasoned.

01:20This is the well-coated pork chop.

01:23We're going to cook it at 180 degrees Fahrenheit.

01:26The cooking time is 2 minutes and 30 seconds.

01:29Why does our super pork chop need time to cook?

01:32So that it won't overcook, it won't be hard when served,

01:35and it's still juicy when we serve it.

01:38It needs to be on high heat so that the meat itself won't be raw.

01:43After one minute, we flip it

01:45so that it's cooked side to side.

01:47The cooking time is 2 minutes and 30 seconds.

01:50We can now take it out.

01:56Super pork chop is also super cheap.

01:58One order for 208 pesos

02:01includes rice, mixed veggies, and unli gravy.

02:05At the back of the business,

02:07we have our childhood friends,

02:09Carl, Kin, Marvin, and Kyla.

02:12We're together.

02:13We're together.

02:14We're together.

02:15We're together.

02:16Because he wants all of us,

02:18first of all, all of us,

02:20how he's going to build us up,

02:21how he's going to help us run the business,

02:24he has all the ideas.

02:26He's our mentor.

02:29Tio Steak and Pork Chop has been around for 2 years.

02:31They also have 2 branches in Marikina and Antipolo.

02:35Both branches earn 200,000 to 400,000 pesos per month.

02:41It's a business goal,

02:42but it's also a friendship goal.

02:45Family goals in Mananegos

02:46was started by the father of the family,

02:48Lauro, in 2003.

02:50The famous Ijo King,

02:51known for its barbecue,

02:53was created by Lauro's barbecue.

02:56Because of its giant size,

02:58it's located along Manalili Street in Taguig City.

03:01I encountered a stick that was very long.

03:05I was surprised that such a long stick existed.

03:08At that time, our barbecue was already big.

03:10It was already 12 inches.

03:12Then I saw that there was a longer one, 18 inches.

03:14I tried it.

03:15That day, it was okay.

03:17It clicked with the people.

03:20The breaking news about Lauro's giant barbecue

03:23reached the radar of content creators.

03:27In sales, it almost tripled.

03:29Even we were surprised.

03:31Because before, it was only around 20, 25.

03:36So it almost tripled.

03:37So what we did,

03:39we really maximized what we already know.

03:42So let's defend this.

03:44Not only is it worth its size and length,

03:46Lauro's barbecue is also sure to be clean.

03:50Its meat is white.

03:52That's the sign that it's not bitter and it's clean.

03:56This is what we call our giant barbecue.

03:58We estimate that it will be even on both sides.

04:02This is really worth it

04:04because the back of the grill is big on the stick.

04:09It's wide.

04:10At the same time, it's long.

04:12Barbecue alone is enough.

04:14Aside from a lot of income,

04:15Lauro has also made various investments.

04:18There are also those who save money.

04:20I have a car.

04:22I also bought a lot.

04:23I also have insurance.

04:24Savings for my children.

04:26I like the non-profitable investment

04:28that when the time comes,

04:30the whole family will benefit.

04:34Joseph's Chicharon business is also a family recipe.

04:37But their family has a different trip.

04:40Chicharon is not dipped in vinegar but in chocolate.

04:45Sometimes, I get bashed.

04:46People say,

04:47it's disgusting.

04:49But of course,

04:50on social media,

04:51you don't taste it yet.

04:53You're judged right away by the looks of it.

04:57The idea of the chocolate dip came from Joseph's grandmother.

05:00Joseph said to the bashers,

05:02you're not like my grandmother.

05:03That's why there's no such trip.

05:05This recipe is from the 1970s.

05:08He just made it again.

05:11When we were kids,

05:12we were forced to eat Chicharon,

05:14but we didn't want to.

05:15But because of that,

05:16you put chocolate dip,

05:18so we all liked it.

05:19It was a special trip for us.

05:23Aside from dipping,

05:24Joseph's Chicharon is also famous

05:25because of its big size.

05:27This is what we call pork back fat.

05:32Approximately,

05:33it's around 3 feet.

05:37The pork skin is cooked in oil

05:39over low heat.

05:41There's a secret to make the oil taste good.

05:45Once it's cooked,

05:46it's left to dry for 3 days.

05:48This is what we call pre-cooked.

05:52The dried pork skin

05:53is removed from the pan.

05:55The dried pork skin

05:56is coated with hot oil.

05:58Then, it's transferred to hotter oil

06:00to be fried.

06:03This way,

06:04each Chicharon is cooked evenly.

06:08The same process is for the giant Chicharon.

06:11But it needs 2 people

06:13to lift it up properly

06:15and the meat won't fall apart.

06:20With this size of Chicharon,

06:21it can feed up to 10 people.

06:25How much do we earn here, Joseph?

06:27Before,

06:28when we started,

06:29it was just a small amount.

06:31Maybe,

06:32it's only Php 2,000 per month.

06:33But,

06:34the number of people who believe in us is increasing.

06:37Now,

06:38it's around Php 70,000 to Php 80,000 per month.

06:44With the growth of Joseph's business,

06:46his population also increased.

06:48He also added to his savings

06:50the house and car he bought.

06:53You should be innovative.

06:54You have to stand out from the rest.

06:56You shouldn't just follow

06:58what people have.

07:00You have to be different and unique.

07:03The bigger, the better.

07:04In business,

07:05there's a lot of trust.

07:06In yourself and in the product,

07:08it's a big deal

07:09to stand out.

Dambuhalang mga panindang pagkain, ga-higante rin ang kita?! | Pera Paraan

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