Aired (January 19, 2025): Ang pangalan ng paboritong ulam at pulutan ng mga taga-Bocaue, Bulacan, medyo nakaka-eskandalo raw! Ito ang sinuso o mammary gland ng baboy na piniprito na parang liempo!
Sa San Juan, Batangas naman, dinarayo ang goto na may laman, taba, balat, pati na ari ng… baka?!
Ang specialty naman ng isang kainan sa Pateros, gawa sa itlog at matres ng itik na kung tawagin… Adobong Itlugan!
Tikman na ‘yan sa video na ito! #KMJS
"Kapuso Mo, Jessica Soho" (One at Heart, Jessica Soho) is the Philippines' top-rating news magazine program, hosted by one of the most-awarded broadcast journalists in the country, Jessica Soho. It features human interest stories, food, news personalities, travel, trends and pop culture.'KMJS' airs every Sunday, 8:15 PM on GMA Network. Subscribe to youtube.com/gmapublicaffairs for our full episodes. #KMJS
Sa San Juan, Batangas naman, dinarayo ang goto na may laman, taba, balat, pati na ari ng… baka?!
Ang specialty naman ng isang kainan sa Pateros, gawa sa itlog at matres ng itik na kung tawagin… Adobong Itlugan!
Tikman na ‘yan sa video na ito! #KMJS
"Kapuso Mo, Jessica Soho" (One at Heart, Jessica Soho) is the Philippines' top-rating news magazine program, hosted by one of the most-awarded broadcast journalists in the country, Jessica Soho. It features human interest stories, food, news personalities, travel, trends and pop culture.'KMJS' airs every Sunday, 8:15 PM on GMA Network. Subscribe to youtube.com/gmapublicaffairs for our full episodes. #KMJS
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FunTranscript
00:00The name of this food is Tunog SPG, or Strong Parental Guidance.
00:12The sound is a bit rough, but for those who have already tasted it, it is said to be delicious.
00:20It is said that for the Masiselans, the favorite dish and snack of the Tigabukawe in Bulacan is not for them.
00:30It is made from the part of the pork that is often skewered or just thrown away.
00:36The name is a bit scandalous.
00:41This is the pork sinew.
00:44This is the sinew or mammary gland of the pork, which is their favorite to fry like a pork belly.
01:00This is really Eddy.
01:07Here in Eddy's food stall, they cook and sell 6 to 10 kilos of sinuson every day.
01:15Because it is hard to find its supply in the market, he still sells it to his supplier in Pampanga.
01:25These are his nipples. The milk really came out.
01:30To make it soft, they boil it in a big pot.
01:38Along with the pork belly, to make it more delicious, I will add salt to taste.
01:45They boil it in a pot, which is the concept since the 80s.
01:52The improvement that we made is the feed tank of the fuel.
02:00All the materials that we used are stainless steel.
02:07What they use is for the skinning of the pork belly.
02:15Now, it is soft. It can be skewered.
02:18It is okay. I will remove it so that I can fry it.
02:21The softened pork belly.
02:25Next, it is deep-fried with fried chicharon.
02:32It is now golden brown. And when I skewer it, it is really soft.
02:38This is perfect to partner with their homemade vinegar sauce.
02:43The price of this bottle is Php 850 per kilo.
02:50It is like a pork liver. It has a soft inside.
02:54Even though there is a fierce battle between the sellers of fried pork belly in their town,
03:01Eddie is confident that their food is delicious.
03:07It is even a recipe of his uncle Francisco.
03:10I used to be a tricycle rider. Now, my wife is a beautician.
03:14When I married her, I thought of building a house.
03:17I just threw away the things that I used to use.
03:20I thought of cooking.
03:22It is just fried food.
03:23Why? Because people like it.
03:29But in 2014, Francisco's wife, Mameng, died of liver disease.
03:36She continued to cook.
03:38We did not follow her.
03:40I stopped cooking.
03:42I have been encouraging her to return to this life.
03:46I cannot force her to go back.
03:48She could not take it anymore.
03:49She lost her pride.
03:51That is why Eddie saved his pride.
03:54And last year, Mameng opened her original Yempo again.
04:00And she also cooked the original fried pork belly of her uncle Francisco.
04:06We put it on top so that we can continue the legacy.
04:10Just last year, the fried pork belly was declared as one of the heritage foods of the province of Bulacan.
04:21While his uncle Francisco was recognized as the founder of Kalutong Bulakenyo.
04:28It should be recognized for his contribution to the history and to the rich culture of Bulacan.
04:40Now that the weather is cold, one of the ways to keep the body warm is to drink hot and tasty soup.
04:49And the fatigue from the long journey from San Juan to Batangas will be relieved.
04:55Because of the abundance of vegetables, it is said that your mouth will be full.
05:03Because your mouth has meat, fat, skin, and even the owner of the cow.
05:16This is the Gotong Bulalo, the owner of the cow.
05:20It is said that it is Oliver's specialty for two decades.
05:26The Gotong Bulalo in Manila has a special dish called Lugaw.
05:29While the Gotong Bulalo in Batangas is full of meat.
05:31The ingredients that Oliver used in his Goto,
05:35he is the one who buys it in the nearby town of Padre Garcia,
05:40which is a famous cattle trading capital of the Philippines.
05:46Early in the morning, Oliver is already in the kitchen.
05:50It's okay, it's okay, it doesn't slip, it doesn't smell.
05:53It's okay, it doesn't slip, it doesn't smell.
05:57It weighs 6 kilos.
06:00If we put only batinbula, it will not taste good.
06:04Sometimes we also put ribs, skin, and inside meat.
06:11We will put salt in the achuete to make it colorful and to get rid of the bitter taste.
06:17Oliver also puts wood on the lid of the cauldron.
06:21The meat will soften faster if we put it like this.
06:25The process of softening takes about 4 hours.
06:30The Gatong he uses is called Kakawate or Madre de Cacao.
06:35Because of the aroma of the wood, it makes the dish more delicious, especially in the Goto.
06:47Yes, we can try this.
06:49Each serving of Gatong Bulalo, owned by a cow,
06:53from P168 to P224, depends on the size.
07:00It's delicious with the aroma.
07:05We Filipinos, since the time before the arrival of the Spaniards,
07:10they try to make sure that they are not wasted in what they get as a way to satisfy their hunger.
07:15Before opening their own food,
07:18Oliver's bones hurt because of the amount of work he put in.
07:24During the contractions, your back is really sore from mixing cement.
07:28You can't relax, you won't be able to see.
07:30This is my brother, he has a relationship with Father Garcia.
07:33He told me, so you can go to work, you are the one who will sell the Goto.
07:38He didn't think that because of his Goto, he will be promoted.
07:45I was able to finish my three children, and I was able to found my small house.
07:55Pasita's question to the parroquians in his food, in Pateros,
08:00How do you like your eggs?
08:02And they only answer one thing, Adobong Itlugan.
08:07His specialty is not only made from duck eggs, but also from its matres.
08:16This is Adobong Matres at Itlog na Itik, or as they call it, Adobong Itlugan.
08:23Pasita's Adobong Itlugan is made from duck eggs.
08:28Those are the ones that are prematurely hatched from the matres of the duck.
08:33This is the matres, and these are its eggs.
08:37But because not all the ducks have eggs,
08:40the duck eggs that Pasita's supplier, Elmer, are very hard.
08:47You can tell that it's hard because it has eggs inside.
08:51Pasita used to be a butcher.
08:54What I earn is not enough, especially if I have to pay bills.
09:00Until he built a restaurant.
09:03While selling Pasita's Adobong Itlugan, he also sold eggs.
09:09How are you?
09:10I was able to buy three cars, a motorcycle, and I was also able to buy cans.
09:17To remove the smell, they soak it in vinegar and salt.
09:25And then, they boil it.
09:29We will now put these matres.
09:32The secret is garlic to remove the smell.
09:4390 pesos per serving.
09:49It's like a balloon. It's so sweet.
09:52It's like a balloon.
09:54It's like a balloon.
09:56It's like a balloon.
09:58It's like a balloon.
10:00It's so sweet. It's spicy.
10:02It's like a penoy. It's soft.
10:04The internal organs are really high in cholesterol.
10:08We should consume it in moderation.
10:12In the name of cooking and food,
10:16many are intrigued.
10:19And when sampled,
10:22it's for sure,
10:24you will be amazed.
10:30I won.