Sa Guiguinto, Bulacan, huwag daw ismolin ang kanilang chicharon. Ang sukat kasi nito, mas malaki pa raw sa mukha ng tao at ang kanilang sauce… tsokolate! Tikman ‘yan sa video.
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00:00We're taking a break from the news because our next story is about food trips.
00:08You're right!
00:11It's marietta time!
00:12Call me if you want to call someone because this is for you!
00:16Make sure there's a push in growing food trends that not only can be enjoyed, but can also make you full.
00:22That's the story of Darlene Cai.
00:26When it comes to chicharon, you can't leave out vinegar.
00:32You'll really enjoy it, especially if the sauce is spicy.
00:38But don't smear the chicharon on a flower.
00:42Because their chicharon is bigger than a person's face.
00:49And it's decorated with chocolate dipping sauce.
00:56Benjamin was inspired to make a giant chicharon with chocolate sauce by his grandmother.
01:02Back in 1974, when we were kids, we didn't want to eat chicharon with vinegar.
01:09So my grandmother formulated it for us cousins to eat chicharon.
01:14Compared to a regular chicharon, a giant chicharon is said to be more challenging when it comes to cooking.
01:20The biggest challenge in making a giant chicharon is how to spread it.
01:25It has to be long.
01:27Because usually, when making a giant chicharon, it has to be curved.
01:31Back skin is what Benjamin uses for his chicharon.
01:36We also have other parts.
01:38We also have the belly that we use for knitting.
01:42The skin is pre-cooked to release its own oil.
01:46Then we'll cure it for 3 days.
01:49In the curing process, the skin is dried to remove the water and to prolong its shelf life for a year.
01:55This is also the reason why chicharon is more crispy.
01:59Using a big pan, we'll fry the cured skin in 500 degrees Celsius oil to make it crispy.
02:07After a few minutes, we can remove the chicharon from the pan and allow the oil to drip.
02:13This is also the process of making a giant chicharon where a whole skin is used.
02:24The skin is poured in the oil while two people are slowly spreading it using a big pot.
02:34The length of the giant chicharon is 60 inches or 1.5 meters.
02:40Online, they sell a giant chicharon that is perfect for sharing.
02:44Now, we sell a giant chicharon for 2 pesos per gram.
02:49Usually, a giant chicharon can reach 600 pesos or 2 meters in size.
02:55You can choose vinegar, chocolate, or barbecue sauce for the sauce.
03:03This size is perfect. It's perfect for a family.
03:06This is the first time I've heard of chocolate.
03:09But it's delicious because it mixes the saltiness with the sweetness.
03:14It's delicious.
03:16San Miguel Bulacan is not going to let go of food.
03:20When it comes to food, they sell giant empanadas that are 2 inches in size.
03:30Our business started with savory-filled empanadas, the normal empanadas.
03:34My son told me to make a giant empanada.
03:38Lani tried 7 times before she was able to make a giant empanada.
03:42As a science teacher, she used her knowledge in making dough.
03:47I applied variables to measure the result of my empanada.
03:52It's different from other empanadas.
03:54It doesn't absorb oil, but instead, it withdraws oil.
03:59First, the dough is massaged to make it round.
04:03Using a mold, 2 people will make the dough.
04:07Next, the filling is added.
04:10My customers have the choice of 2 to 3 variants of my filling.
04:15Today, our giant empanada has chicken a la king, ham and cheese, and spicy tuna.
04:22And take note, the filling is really sticky.
04:27It's time to close the empanada dough.
04:302 people have to make each piece of empanada so that the dough won't be tough.
04:35Of course, if the empanada is giant, the cooking should also be giant.
04:40There's no need to flip the empanada because they are deep-frying it.
04:45The empanada is fried in low heat for 30 minutes.
04:54The empanada reaches 25 inches in length.
04:59It's 12 inches in width.
05:03Pre-order the giant empanada and you can buy it from Php 1,500 to Php 1,700.
05:13It's more flavorful because all the flavors are mixed.
05:16Surprisingly, it's not oily.
05:19When it comes to eating, it should be delicious.
05:22Especially if the food is not just flavorful.
05:26Nom nom, it's big and different.
05:29I am Darlene Kai and this is the story you need to know.
05:56you