This is Eat— Bellychon sa Quezon City, ating tikman! | Unang Hirit
Pork belly na mapapagiling ka sa sarap? ‘Yan ang bellychon na binibida ng isang tindahan sa Quezon City. Kumusta naman kaya ang lasa nito? ‘Yan ang inalam ng ating UH Funliner, Jenzel Angeles. Panoorin ang video. #UnangHirit
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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.
Transcript
00:00 Merry Christmas!
00:02 This is so good!
00:04 It's like Christmas already!
00:06 Look at this!
00:08 It's so hard for us to do our job.
00:10 Let's have a bite.
00:12 I put the rice in the hot rice to make the food hotter.
00:16 I put the rice in the hot rice to make the food hotter.
00:18 Let's do an ASMR.
00:20 It's still crunchy.
00:22 Good morning, Kapus!
00:24 This belly chon smells so good.
00:26 Jenzel is doing a belly dance.
00:30 I wonder if his belly will be flat after eating a belly chon.
00:34 Good morning, Jenzel!
00:36 Jenzel, control.
00:38 Jenzel!
00:40 We got you!
00:42 Jenzel!
00:44 Hey!
00:46 Oh!
00:48 Oh!
00:50 Oh!
00:52 Oh!
00:54 You know Suzy and Caloy, right?
00:56 You're so popular!
00:58 Good morning, Kapus!
01:00 Are you already doing a belly dance?
01:02 Now, it's time for roasted pork belly!
01:06 That's why we're here at Project Pork, Quezon City.
01:10 For the roasted pork belly,
01:12 the restaurant-style flavor,
01:14 but only P329.
01:16 Oh my!
01:18 How can that be?
01:20 That's why we're here with the owner, Sir Jonathan Rosario,
01:22 to teach us how to cook this.
01:24 Good morning, Sir!
01:26 Oh!
01:28 Good morning!
01:30 Sir is dancing, right?
01:32 Good morning, Sir Jonathan!
01:34 So, Sir, how do you cook your roasted pork belly?
01:36 Well, first, it needs to be cleaned.
01:38 Then, it needs to be cut into pieces.
01:42 Okay.
01:44 Here it is, Kapus.
01:46 Let's show it to them.
01:48 So, this is already cleaned.
01:50 Yes.
01:52 And then, what spices do we put in it?
01:54 We put a lot of spices in it.
01:56 Normally, we put dry rubs.
01:58 Okay.
02:00 It's hard to marinate it wet,
02:02 so that the pork belly won't be crispy.
02:04 So, what are the ingredients?
02:06 We have garlic.
02:08 Okay. Let's just mix it.
02:10 Salt.
02:12 Thyme.
02:14 Okay.
02:16 Oregano.
02:18 And then, black pepper.
02:20 Okay.
02:22 Then, we just mix it.
02:24 What's the secret?
02:26 Why is it that pork belly is so cheap?
02:28 Well, our secret is that
02:30 we need to invest in our future.
02:32 Okay.
02:34 So, that's why our products are so cheap.
02:36 Because we want to let the public know
02:38 that it doesn't have to be expensive
02:40 or quality food.
02:42 Okay.
02:44 Especially when we sell it in Cochinillo,
02:46 USDA, or Prime Rib.
02:48 So, we are cheap.
02:50 Compared to others.
02:52 But our products are of high quality.
02:54 Okay.
02:56 What's the difference between roasted pork belly
02:58 and lechon belly?
03:00 Because it's familiar to us,
03:02 but not familiar to those who are not familiar with it.
03:04 Yes.
03:06 After this,
03:08 we're going to turn it, right?
03:10 Am I doing it right?
03:12 Yes. We're going to tie it.
03:14 So, we're going to tie it like this?
03:16 Yes.
03:18 Oh, upside down.
03:20 Like this.
03:22 There.
03:24 It's easy.
03:26 We tie it in the middle first.
03:28 Then, we tie it at the end.
03:30 If we need to tie it again, we'll do it.
03:32 Okay.
03:34 So, what's the difference between roasted pork belly
03:36 and lechon belly?
03:38 Well, first of all,
03:40 you'll see the roasted pork belly.
03:42 Then,
03:44 the lechon belly,
03:46 is grilled on a charcoal.
03:48 Charcoal.
03:50 Okay.
03:52 So, after this is tied,
03:54 sir, it will look like this.
03:56 We're going to put it in.
03:58 Am I doing it right?
04:00 How long do we cook it?
04:02 We cook it
04:04 for 2 hours.
04:06 2 hours?
04:08 Until crispy.
04:10 Oh, it's ready.
04:12 We have something to eat.
04:14 This is what it will look like.
04:16 I'm getting excited, sir.
04:18 Can I taste it?
04:20 Yes, of course.
04:22 You can see it.
04:24 It's still crispy.
04:26 This is what I want.
04:28 I don't know if you can hear me,
04:32 my dear viewers.
04:34 It's still crispy, sir.
04:36 And do you taste
04:38 the ingredients?
04:40 It's tasty even if
04:42 it's just roasted.
04:44 It doesn't need oil
04:46 and everything. It's okay.
04:48 Thank you so much, sir Jonathan.
04:50 Thank you very much.
04:52 You know, my dear viewers, I'll eat first.
04:54 And for those who want an affordable and delicious meal,
04:56 you can always come here
04:58 to your local morning show
05:00 where you're always the first.
05:02 First,
05:04 Here it is.
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