Ang paborito n’yong chicharon, flavored?! Ano kayang sikreto ng 25 years na sa business na lagkit-charon na may halos 40 branches na?! Panoorin ang video.
Hosted by the country’s top anchors and hosts, 'Unang Hirit' is a weekday morning show that provides its viewers with a daily dose of news and practical feature stories. Watch it from Monday to Friday, 5:30 AM on GMA Network! Subscribe to youtube.com/gmapublicaffairs for our full episodes.
Hosted by the country’s top anchors and hosts, 'Unang Hirit' is a weekday morning show that provides its viewers with a daily dose of news and practical feature stories. Watch it from Monday to Friday, 5:30 AM on GMA Network! Subscribe to youtube.com/gmapublicaffairs for our full episodes.
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00:00You will also wake up, in front of our food trip this morning, you will wake up with a crispy texture.
00:06There, it's so delicious, it's like it sticks to your teeth when you bite it, confirm.
00:11Because I already tried it and it's so delicious.
00:13That's why Shuvie was looking at it so closely earlier.
00:16Shuvie, please taste test it.
00:19There, enjoy!
00:30There!
00:32Wow!
00:34Kapuso!
00:38If you were bitten earlier, you will be bitten more by what we are tasting right now.
00:45These Kapuso are really special.
00:47Kapuso?
00:49Kapuso, we are here in Valenzuela City to find out how special this Lagkit Chicharon is.
00:58You saw it earlier, it really sticks to our teeth, Kapuso.
01:01I'm just talking about the vinegar.
01:03But to find out how special this Chicharon is,
01:07we will find out how to make it.
01:10Let me welcome Sir Brian Gubat!
01:14Sir Brian Gubat, good morning!
01:16Hi, good morning Shuvie!
01:17I saw how you eat it, Sir Brian.
01:20It's really sticky.
01:22How do you make it, Sir Brian?
01:25First, we thaw the skin of the pork.
01:33Then, we wash it.
01:35After washing it, we chop it.
01:38We have a machine chopper.
01:40Then, you cook it?
01:42Yes, then we boil it in oil.
01:44How long does it take to boil it?
01:47It takes almost a whole day.
01:52It takes a whole day to boil it.
01:55It takes a long time to boil it, Sir.
01:57Yes, it does.
01:58What is the difference between this and the ordinary Chicharon?
02:03The ordinary Chicharon that we eat.
02:05Yes, the ordinary Chicharon has a dry texture.
02:11Yes.
02:12That's what you normally see when it's sold outside.
02:15I noticed that.
02:16After that, Sir Brian, where does it go?
02:22After that, we dehydrate it.
02:25We have a big dehydrator.
02:27It really looks dehydrated.
02:28Yes, these are the dehydrated ones.
02:32After this, this is the special one?
02:35Yes.
02:36The one that pops in your mouth?
02:37Yes.
02:38This is the process of making the Chicharon pop.
02:42After it's dehydrated, it will pop.
02:44Can you show us how it pops?
02:47Oh, it hasn't popped yet.
02:49How long is the shelf life of this Chicharon, Sir Brian?
02:54This Chicharon reaches the recommended shelf life of a month.
02:58Oh, so it's worth 35 pesos?
03:03Yes, it's worth 35 pesos.
03:05At the store, we sell this for 3, 4, 100 pesos.
03:09Not just one flavor, but five flavors.
03:14What are the flavors of this Chicharon, Sir Brian?
03:18We have Regular, Spicy, Salt and Vinegar, Truffle, and Cheese or Buttered Cheddar.
03:29As you can see, it's a very special process.
03:33Look at this.
03:34It suddenly popped.
03:35And it's colored.
03:37Wow.
03:38Your way of making it is really unique.
03:41What do you call it?
03:42Lagkit.
03:43Lagkit Chicharon.
03:44And the flavors are based on this?
03:47Yes.
03:48After it pops, we transfer it here.
03:50And then we flavor it.
03:53That's its base flavor.
03:55And then you can add any sour cream.
03:58This is it?
03:59Yes.
04:00After that, put it here.
04:03It's going to explode.
04:05Put it here.
04:08There.
04:09There.
04:10Oh, that's it.
04:12This is just the base.
04:13But you're going to add more special flavors.
04:17Yes.
04:18Those five flavors.
04:19Yes.
04:20There.
04:21That's why Kapuso are so flavorful.
04:24Because they don't just add powder or flavoring once.
04:28They're really good at adding flavoring.
04:32That's right.
04:33It's delicious.
04:34Of course, I'm not going to miss this.
04:36I'm going to taste it.
04:38That's mine.
04:39It's still hot.
04:40Where's the non-hot one?
04:41This is the non-hot one.
04:42There.
04:43I like this spicy one.
04:45And it's delicious when there's vinegar.
04:48There's the vinegar.
04:49There it is.
04:55It's sticky.
04:56Can you see this?
04:58There.
05:03It's really delicious.
05:05And it's really sticky, Kapuso.
05:12It's really delicious.
05:13And this is sour cream truffle.
05:16You just have to choose the flavor you want.
05:19And it's really good.
05:20Because no matter what flavor, as long as there's vinegar or flavoring,
05:24it's really good, Kapuso.
05:26For more food adventures,
05:28tune in to Panbansang Morning Show where you're always first.
05:31First to eat.
05:33There.
05:35There.