Mas espesyal ang Pasko kapag present ang bidang putahe tuwing Noche Buena— ang hamon! Kaya naman samahan natin si Chef JR Royol sa isang paggawan ng hamon para alamin kung paano ito ginagawa! 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.
Category
😹
FunTranscript
00:00 Hamon! Hamon! Hamon!
00:01 I can already smell the Christmas spirit.
00:04 How can our hamons be this delicious?
00:07 Look at what's in front of us.
00:08 Honestly, it's different.
00:10 But sometimes, it's confusing to know what kind of hamon is being prepared.
00:14 At home, there are so many kinds and everything.
00:16 Because it's Masak.
00:17 That's true.
00:18 So, we will be helped by our food explorer, Chef JR.
00:22 He has explored a ham that is so tender
00:26 because it's made with pork loin.
00:29 So, Chef, please taste it.
00:30 Thank you for the food.
00:32 Thank you. It's different.
00:33 Do you need rice?
00:36 Of course!
00:37 A blessed morning, Ma'am Lyn.
00:38 A blessed morning, Callow.
00:39 And to you, in the studio, we have food.
00:42 And of course, it's already December.
00:45 I'm sure we've already experienced Christmas.
00:48 But let's make our early Christmas feels come true
00:52 because we've already prepared a Noche Buena spread for you.
00:56 But it's still not enough.
00:59 It's not enough because we don't have our favorite hamon.
01:02 And of course, for our food adventure this morning,
01:05 we've hired a chef from Cainta.
01:07 And we'll be joined by my handsome friend, JP.
01:11 A blessed morning.
01:12 So, how do you make your signature pork loin hamon?
01:17 So, Chef JR, first, we'll prepare the dry ingredients.
01:22 -The ingredients are just a few, right? -Yes.
01:24 So, after we prepare the dry ingredients,
01:26 -of course, we'll prepare the meat. -Of course.
01:29 So, in our meat preparation area,
01:31 we're removing the unwanted parts.
01:34 -The excess. -The remains.
01:35 We're removing the excess fat.
01:39 After that, we'll bring it to the injection area.
01:45 JP, what are we injecting in our pork loin?
01:48 The dry ingredients that we mixed earlier.
01:51 -And that's what we're injecting now. -Can I try it?
01:54 How do you do that?
01:55 Is there a specific process for this?
01:59 -Yes, Chef JR. -You can see the holes, right?
02:02 -Yes. -So, that's where it comes out.
02:03 -So, you should inject it 1/2 inch apart. -Okay.
02:07 -So, the purpose of that is to balance the flavor inside the ham. -I see.
02:14 So, that's it. You can see that our pork loin is getting full.
02:18 And when we squeeze it, it comes out.
02:21 -Alright. -Alright.
02:22 So, JP, thank you.
02:23 After the injection area, we'll move on to the dry curing area.
02:30 We're drying the ham after the injection area
02:34 so that the flavor will be inside and out after the injection.
02:38 -So, this is a different mixture, right? -Yes.
02:40 We're drying it for around 6 to 7 days.
02:43 So, this is what's really preserving the flavor.
02:46 And here, we have a noisy equipment. What is this, JP?
02:49 This is our tumbler machine.
02:50 -What a tumbler machine does is it acts as a massager for our ham. -So that it can absorb the heat.
02:57 -Yeah. It's a tenderizer. -Okay.
03:00 -So, after this, our next process is-- -We're now moving on to the netting part.
03:06 -So, after the tumble, we'll net it. -Yes.
03:09 -The purpose of this is to prevent the ham from breaking apart. -To preserve its shape.
03:14 -And of course, that's the signature look of our ham, right? -Yes.
03:19 -After the netting, JP? -Yeah.
03:20 After the netting, we'll cook it in the smokehouse.
03:24 What's important in the smokehouse is to reach the internal temperature of 72 to 75 degrees.
03:32 -That's very critical, Kapuso. We're not waiting for the cooking time. -Yes.
03:37 -We're waiting for the internal temperature of the ham. -So, you're using a device to check the internal temperature
03:43 -which is 72 to 75 degrees. -Yes.
03:46 -Alright. -After that, we'll slice the 700 to 800 grams and 1 kilo of ham.
03:55 -Okay. -That's it.
03:56 -So, we're not portioning it anymore. -Yeah.
03:58 -Kunya, let me try this. This is my favorite part. -So, we're sugar glazing it.
04:04 -The process of sugar glazing is until the pork loin is caramelized. -Why do we need to glaze it like this?
04:11 -To get the signature taste of Bill Woods, the one who fights sweet and savory. -Nice.
04:19 It looks so good. Here it is, Kapuso.
04:23 -As you can see, this is it. -There you go.
04:25 After that, we'll wrap it up and let it cool down. Then, we'll seal it.
04:30 -It's ready for dispatch. Here it is. -Here it is, Kapuso.
04:34 It looks so good. You saw how the pork loin was confusing because of the many options.
04:38 As for me, I'll choose the one that looks good.
04:41 The pink color is so beautiful.
04:43 -Winner. -Thank you.
04:46 Let's get the savory and sweetness that JT is talking about.
04:51 As you can see, there's a lot of pork loin here.
04:54 We'll taste it for our special Nosy Buena spread.
04:58 Keep watching this show, where you'll always be the first to try our dishes.
05:02 Unang Hirit!
05:05 [Unang Hirit]