Ang favorite ng mga tatay— crispy pata! Kaya naman handog namin sa inyo ang legendary na crispy pata ng Marilao, Bulacan! Paano kaya ito ginagawa?
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00:00Guys, our breakfast is so good this morning.
00:03It's so good.
00:04It's so good.
00:0610 out of 10.
00:10Do you want to see how good this is?
00:12This is our battery bill.
00:15This is the top.
00:16That's just the background.
00:17This is the bottom.
00:22It's gone.
00:25The background is just right.
00:28We said we'll do the top first.
00:32So that we can have a presentation for you guys.
00:35But look, it's just the second time.
00:37It's so good.
00:38You won't be surprised.
00:40And guys, this is legendary.
00:43It's been 5 decades since it was brought back.
00:45It's been 5 decades since it was brought back.
00:47It's so red.
00:48It's so pitiful.
00:50And this is just right for Father's Day.
00:53Because Father's Day celebration is this weekend.
00:56Chef JR, how much is this legendary crispy pata?
00:59Wait a minute.
01:00Order more, Chef JR.
01:01This is all gone.
01:03Hi guys.
01:04Shaira.
01:05I said earlier that we'll taste it together.
01:08But you guys won again.
01:10You're confusing me.
01:11But well, sorry.
01:12I have more.
01:13I have more.
01:15We'll know the price later.
01:17Because we visited.
01:19We did it on purpose.
01:20So good.
01:21Earlier, we repeated the legendary crispy pata here.
01:26In Marilao, Bulacan.
01:27Where they served this in 1977.
01:31And of course, so we can talk and know the secret of this business.
01:37That lasted for 5 decades.
01:39And it's still growing.
01:41Their branches are increasing.
01:43We'll have Sir here with us.
01:45A blessed morning, Sir.
01:46Good morning, Sir.
01:47There.
01:48Good morning to everyone.
01:49Sir, congratulations.
01:505 decades.
01:51That's not a joke.
01:52Yes, Sir.
01:53Thank you so much.
01:54What's the secret of our OG crispy pata?
01:58Well, first of all, the preparation, Chef.
02:01Okay.
02:02We really clean it thoroughly.
02:05We make sure that all of our pata are clean.
02:10We wash it three times.
02:12Okay.
02:13Three times, Sir?
02:14Yes.
02:15That's a lot.
02:16We wash it thoroughly.
02:20It takes around three to four hours.
02:23Okay.
02:24So, from what you're saying, Sir Tom,
02:26it's basically your process
02:28that makes your crispy pata stand out.
02:31That's why it's still being repeated.
02:34You mentioned the preparation, Sir Tom.
02:37What does it mean to boil it?
02:39Does it have a strong flame?
02:43How do we season it, Sir?
02:46What we do is we still use the traditional cooking method.
02:52Okay. I see.
02:53It's still cooking.
02:54Yes, it's still cooking.
02:55The aroma of the smoke is still coming in.
03:00In a way, Sir, it's still cooking.
03:02Yes, it's still adding to the flavor.
03:05Okay.
03:06Then, this is our stock.
03:10We boil it for three to four hours, as you've mentioned.
03:14How do we season it, Sir?
03:17Is it just salt and pepper?
03:19We use a lot of ingredients.
03:22That's one of your secrets, Sir.
03:24Yes, it is.
03:25What happens to it after three to four hours, Sir?
03:28Within three to four hours,
03:30it's soft and ready to be removed.
03:33Do you look for a specific texture, Sir?
03:36The softness?
03:37Yes, the softness.
03:39It should be like this.
03:41It's almost falling apart.
03:43Yeah. As you can see, the fat part is starting to shrink.
03:48Yes.
03:49Sir Tom, is it ready to be fried?
03:51I assume that's our next step, right?
03:53Yes.
03:54But usually, when it comes to hango,
03:56we let the water evaporate first.
03:59Why is that, Sir? Is there a reason for that?
04:01So that it won't stick to the pan or the oil.
04:04Alright.
04:05It's also dangerous to fry it when it's wet.
04:08Especially when the oil is very hot.
04:10Yes, Sir.
04:11It might splatter.
04:12We let it dry a bit earlier.
04:14How long does it take to fry this part, Sir Tom?
04:18It only takes about 30 minutes.
04:2030 minutes?
04:21Yes. It's already fully cooked.
04:23Okay.
04:24After 30 minutes,
04:26I noticed that what you're doing is made-to-order.
04:29I mean, when do they order and when do they fry it?
04:33It's so that the juiciness will stay inside.
04:37Because when it's already pre-cooked,
04:41the inside will dry out.
04:43That's true.
04:45After about 30 minutes,
04:47our Crispy Pata is ready.
04:49Sir Tom, how many pieces of Crispy Pata do you fry every day?
04:56Usually, around 40 to 70 pieces.
04:59It depends on the occasion.
05:01But what if it's the peak season?
05:03If it's the peak season, we'll get almost 300 pieces.
05:07300?!
05:08Wow.
05:09That's rock and roll.
05:10Sir, Shaira asked earlier about the price of your Crispy Pata.
05:15Our Crispy Pata ranges from Php 640 to Php 910.
05:22Php 640 to Php 910.
05:25So, I assume these are different sizes, right?
05:27Yes. It depends on the size.
05:29Sir Tom, how many pieces of Crispy Pata are reserved for us on Father's Day?
05:35We reserve at least 100 pieces for the coming Father's Day.
05:42Okay.
05:43Here it is.
05:44Hello to all of you in the studio.
05:48I'll make it up to you. Let's do a sound check.
05:51It's still crispy.
05:52Yes, Chef.
05:53It's a legendary Crispy Pata.
05:55Here's the inside reveal.
05:58Let's take a look.
05:59There you go.
06:00As you can see, it's very juicy.
06:03Yes.
06:04Alright.
06:06Oh my God.
06:07Sir Tom, I won't let you win in the studio.
06:09Aside from your legendary Crispy Pata,
06:14the perfect partner of this is your own recipe which is our sweet and sour sauce.
06:21Yes, Chef.
06:22You're the one who formulated the recipe, right?
06:24Yes, Chef. Actually, we're the only ones who have that.
06:27Usually, we only use vinegar.
06:31But we have our own sweet and sour sauce.
06:34Sir, what's the price of the sweet and sour sauce?
06:38Do you order it separately?
06:39Yes. The extra sweet and sour sauce is only P20.00.
06:45Okay.
06:46Kapuso, this is a perfect gift for Father's Day.
06:52It's P640.00 to P910.00 depending on how much you have in your family.
06:57It's very affordable.
06:58You don't have to think about what else to give to your special and crispy father.
07:05There you go. It's delicious.
07:06Sir Tom, thank you so much.
07:08Thank you so much, Chef.
07:10Congratulations to their 40 branches.
07:13Kapuso, our food adventure will continue.
07:16Don't go anywhere.
07:17We'll see you on your country's morning show where you're always the first to...
07:21Unang Hirit!