Try this Pinalatang Pato recipe by Chef JR Royol! | Farm To Table - video Dailymotion

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Aired (July 27, 2025): In this episode, Chef JR Royol cooks this Apayao original dish for his special guests, Gil Cuerva and Lexi Gonzales! Learn how to make this native recipe in this video.   For more Farm to Table Highlights, visit this link: https://shorturl.at/JiWPM

Transcript

00:00Having to stay here in Tagaytay for, parang mga six years din ako dito.

00:19So I would think na nakita ko na yung sulok ng mga karatig bayan nila.

00:25Napapascinate lang ako na may ganito pa palang lugar dito.

00:28So ang ganda nung view nila na ririnig natin yung mga sekada dyan.

00:35Chill na chill lang yung vibe. Saktong sakto.

00:38Kasi may inaantay akong bisita.

00:41Bisita na magpapaluto daw for their special date.

00:46Eh, hindi ko pa alam kung anong gusto nilang ipaluto.

00:49Pero nakita ko sa farm nila, meron nga silang inaalagaan ding pato.

00:54So I thought of giving them something na I'm sure hindi pa nila natitikman.

01:00Kasi yung gagawin natin is pinalatan na pato.

01:03Pinalatan is an apayaw dish.

01:06Traditionally, babo yung gamit dito.

01:09What's unique about this, when I encountered this dish, is yung paggamit nila ng intestines.

01:13Pinalatan is from the word palat, which is yung pomelo leaves.

01:22Actually, matured pomelo leaves yung sinasuggest nilang gamitin for this dish.

01:27Sakto, meron akong pomelo leaves sa bahay.

01:31Nakapitas tayo ng magandang parte doon sa aming puno sa bahay.

01:36So we have here yung dress na na natin na duck.

01:42And then yung ating mga innards.

01:45So meron tayo ditong balunan.

01:48Yung ating intestines.

01:57Next up, yung ating luya.

02:01So generous amount.

02:02Lagihan lang natin ng ating chicken stock or plain water.

02:14And then timplahan lang natin ng salt and pepper.

02:22Ire-reduce lang natin yung ating pinaka-stock hanggang magmantika na yung karne ng ating pato.

02:28And then after nun, saka natin isasangkot siya.

02:32And hopefully, by that time, nandito na yung dalawa.

02:39Habang nire-reduce natin yung stock ng ating duck, prepare na natin yung ating aromatics.

02:44Although naglagay na tayo ng bawang doon, saka luya.

02:50Once na madry yan, before natin iserve, isasangkot siya nga natin sa aromatics.

02:55We'll be adding more ginger, more garlic.

03:00And this time, onions and chilies.

03:03Isa rin ito doon sa character ng dish na to.

03:05That makes it somehow unique, pero familiar at the same time.

03:10And finally, after that, yung ating palat or yung pomelo leaves.

03:19The essence kasi of adding in palat sa dish na to is, according sa mga taga-apayaw,

03:27is to add yung parang milky na flavor profile.

03:31Siguro parang maging mas fresh lang yung dish kapag sinerve na.

03:36Yan, siyempre, lemony, merong habod ng bitterness.

03:44Naririnig nyo na yung tulog na yun.

03:46Diga.

03:46Yan yung point sa cooking process na tinatawag ka niya na kasi,

03:51JR, malapit na akong maiga pag ganyan na kainay.

03:55Ibig sabihin yan, yung oil is mas directly nagiging in contact na doon sa surface ng ating pan.

04:02Kaya parang na silang nag-aaway.

04:03And, reminder na lang din, pag gagawin mo ito, na umpisahan mo ng maghalo.

04:08Kasi, you don't want those parts to burn.

04:17So for this, we will make a chiffonade or thinly slice.

04:22Parang mga matchsticks lang ito, ng mas manipis ng kaunti.

04:25Now, for our chilies, hindi ko sure kung ano yung tolerance sila sa spice.

04:33So tatanggalin natin yung seeds.

04:36Remove yung cap.

04:38And then squeeze out yung seeds.

04:41So to finish off, our dish, itiglaze ko lang ng vinegar.

04:49And then yung ating aromatics.

04:51So we have here our ginger, onions, garlic, saka yung sili natin.

04:58So to finish off, our dish, itiglaze ko lang.

05:06So to finish off, our dish.

05:08So to finish off, our dish, itiglaze ko lang.

Try this Pinalatang Pato recipe by Chef JR Royol! | Farm To Table

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