(Aired July 25, 2023): Kakain ka ba ng bulok? Isang daan taong recipe ng pamilya ni Gregoria Tandug, 92, ang hamon de pandan. Ang sangkap ng kanilang hamon, galing daw sa tirang karne ng baboy kapag may mga okasyon. Kanila itong pine-preserve upang tumagal ang shelf-life ng karne. Nabuo ang kanilang recipe na ito dahil noon daw ay walang refrigerator. Panoorin ang video.
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00:00 Sometimes, you're only ready for one click when you're really in a hurry, right?
00:05 There's a joke, Susan.
00:07 It's like you're ready to throw up.
00:09 Yes, yes.
00:10 But in the old days, if there's leftover meat,
00:12 there's no need to throw it away
00:13 because that's the main ingredient in the most delicious food.
00:16 It's even more delicious if it's not yet rotten.
00:20 Really?
00:21 Are you going to eat a rotten one, Kim?
00:23 That's my story.
00:25 Ala mo!
00:27 [music]
00:29 In the old days, meat preservation was still alive.
00:35 There was no refrigerator back then
00:37 so they salted the leftover pork to make jamon.
00:42 This recipe is more than 100 years old.
00:44 It was inherited by 92-year-old Grandma Gregoria
00:48 from her daughter, Jude Sanchez.
00:50 Can you eat a rotten and sometimes rotten meat?
00:55 [music]
00:57 Sometimes, they say that jamon de pandan is eaten raw.
01:03 The pork meat is not well-known in the town of Pandan.
01:07 I thought that almost no one makes it.
01:10 Only my mother makes it.
01:12 There's a story.
01:14 Her grandchildren told me that their grandfather used to make it.
01:18 Maybe this is the way we preserve the meat
01:21 that doesn't have electricity in the town of Pandan.
01:24 The smell of jamon is very strong.
01:26 Once it's fermented, you can smell it.
01:28 How do you preserve food properly?
01:31 My mother recommended that the pork belly should be fresh,
01:37 cleaned, dried,
01:40 then salted and added muscovado sugar.
01:44 The salt should be non-iodized salt.
01:48 We can say that the ingredients are pure organic.
01:51 There are no other condiments or ingredients.
01:54 Only those two ingredients.
01:56 After being salted and dried,
01:58 it's put in a clay pot.
02:00 Before that, we don't use a clay pot anymore.
02:03 We put it in a plastic ware and seal it tightly.
02:07 We wait for one to two weeks before opening it
02:12 and checking its fermentation process.
02:15 Wash the meat and boil it.
02:17 Then, you can cook it.
02:20 Add a little oil and cook it.
02:22 The difference between a commercial jamon and a present jamon is
02:25 that it's sweeter and tenderer.
02:27 It's already cooked.
02:28 We tried other ways like sandwiches.
02:33 It's delicious.
02:34 Judan Hamon de Pandan only feeds it to his family and friends.
02:39 It's a family consumption.
02:40 We don't sell it.
02:42 We don't know how much commercial value
02:46 it will have in a commercial food process.
02:50 Some people are surprised when they see it.
02:54 Some people are curious when they eat it.
02:57 It's sweet.
02:59 You can mix the salt and sugar.
03:02 It's sweet and delicious even if it's raw.
03:04 How true is it that the longer the meat is cooked,
03:08 the more delicious it is?
03:10 It depends on the preservation method.
03:12 We have a food preservation method
03:15 where if you soak the food in a certain ingredient for a longer time,
03:21 it becomes more delicious like kimchi.
03:23 With regards to people who are getting older,
03:26 in technical terms,
03:28 it's not safe to eat food,
03:31 especially for sensitive age groups.
03:33 The effect of this on people depends on
03:36 if a person has a strong immunity
03:38 or if they're used to eating preserved foods
03:42 and if the food is well-preserved.
03:44 It has no effect.
03:45 But if a food is not well-preserved,
03:50 it can cause diarrhea,
03:52 vomiting,
03:53 and in some cases, it can even kill you.
03:56 Why is it said that hamondipandan is a dying recipe in their area?
04:01 Hamondipandan is not the only dying recipe.
04:03 There are many dying recipes that we can observe
04:06 because of the influx of instant food,
04:09 processed food,
04:10 where people are choosing to buy ready-to-eat food.
04:16 Jude is very thankful that his grandmother, Gregoria,
04:18 taught him and passed it on to him.
04:21 I'm honored and I'm very lucky that I learned from my mother.
04:26 If she didn't forget,
04:28 she would have told me everything.
04:30 Even after many years,
04:32 and even if there are new ingredients in cooking,
04:35 the taste of traditional Filipino foods will never change.
04:42 [Music]
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05:05 [BLANK_AUDIO]