(Aired August 31, 2024) Asin at sibuyas lang ang ginamit, pero panalo na sa sarap at kita ang nilagang pata ni Tatay Bonjing! Ano ang sikreto sa kanyang matagumpay na negosyo? Panoorin ang video.
Catch the latest episodes of 'Pera Paraan' every Saturday at 11:15 AM on GMA, hosted by Susan Enriquez. #PeraParaan #GMAPublicAffairs # GMANetwork
Catch the latest episodes of 'Pera Paraan' every Saturday at 11:15 AM on GMA, hosted by Susan Enriquez. #PeraParaan #GMAPublicAffairs # GMANetwork
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00:00We have a game for today.
00:02The new, new Complete the Sentence.
00:05Let's ask some of our fans.
00:08If there's a cow...
00:10There's a cow.
00:11There's a cow.
00:12Cow...
00:13Cow.
00:14Cow.
00:15If there's a cow...
00:17There's a cow.
00:18Cow what?
00:19Duck and ribs.
00:21Duck and ribs, huh?
00:22We're starving here.
00:24If there's a cow...
00:25There's a cow.
00:26Cow...
00:27Duck.
00:28Why is it always duck and ribs?
00:30It's like there's a lot of duck and ribs in this place.
00:33Thank you, Nay!
00:36That's also the mantra of Ramon, who's 70 years old,
00:41or Tatay Bonjing.
00:46It's meaty.
00:48It's tasty.
00:50Just the soup and it's already a dish.
00:52This is not your usual duck and ribs.
00:55Because Tatay Bonjing's duck and ribs is authentic,
00:57just salt and onion, even if there's no garlic,
01:00it's already enough.
01:01When the duck and ribs shop started,
01:04around 1980,
01:05when we were selling pork,
01:08here on the other side,
01:09that's when they started giving me the bones.
01:11That's what they use for the soup,
01:14to make it taste better.
01:15Tatay Bonjing started selling his duck and ribs
01:18on the bench and on the basketball court.
01:20But now, he has his own place
01:23where he earns P10,000 per month.
01:26I was able to survive here on the other court.
01:28That's when I thought,
01:30I can't do anything because I'm on the bench.
01:33That's a test for us.
01:34Even if he doesn't earn much,
01:36Tatay Bonjing's spirit is stronger
01:38and he can't be bothered by other people.
01:41Before, I didn't pay any compromise.
01:43I was able to sleep.
01:44Now, there's nothing.
01:45What I earn is enough.
01:48Just for a day.
01:50It's my obligation to have a place
01:52and I'll pay P10,000.
01:55Tatay Bonjing was fond of cooking
01:57when he was young.
01:58He would go with him to the market
01:59and cook for his younger siblings.
02:02When their parents were at work,
02:04because first year high school was over,
02:06it was hard for Tatay Bonjing to find a job.
02:08He became a carpenter,
02:10a mechanic,
02:10a driver,
02:11and a ricycle driver.
02:13Despite the hardship,
02:14he was able to get in.
02:15At first, you have to be patient
02:16because you can't sell right away.
02:19You have to buy right away.
02:20Of course, we were patient until
02:226 in the morning
02:24and 8 in the evening.
02:27Guess the portion.
02:29Is this a thigh or a leg?
02:32Can you guess the TikTok host,
02:34Herlin Budol?
02:36Is she my friend or what?
02:37First clue, Herlin.
02:38She's a heart artist.
02:41There are a lot of heart artists.
02:43Okay, here's your second clue.
02:45Considered as a style icon.
02:48Heart evangelist.
02:50Oh, there's no Nonalman.
02:52Let's see if Herlin can guess her top.
03:00Is the background what I'm basing it on?
03:02And is it the t-shirt?
03:03And then the face tattoo.
03:06There.
03:07Herlin Budol.
03:09Herlin's guess was also perfect.
03:11The host is Jason Guidza.
03:13Heart.
03:14Different list.
03:16Jason, can you guess
03:18Herlin's TikTok friend?
03:20This is Herlin Budol.
03:22She likes to do jackstones
03:24that's why she always falls.
03:26Father Bonjing earns 8,000 pesos a month.
03:30He was able to save 2,000 pesos
03:32from slaughtering pigs back then.
03:34He was able to get it back in 2 days.
03:36But everything has a price.
03:40I'll just eat and leave.
03:42I won't pay.
03:43I'll just do what I can.
03:45There's nothing else I can do.
03:46Father Bonjing's child
03:49is worth 85 pesos per solo order.
03:52He also has a pig with rice for 100 pesos.
03:55It's unlimited.
03:56That's why it's worth it.
03:57Father Bonjing also sells spare ribs,
04:00meat, and money.
04:01For others,
04:02the price depends on the pig
04:04even Father Bonjing.
04:05I'm not good at selling
04:07because it's for reading.
04:10Because it's cheap.
04:13That's why it's easy for me to sell.
04:14There's meat.
04:15Not just bones.
04:17That's why it's big.
04:19They consume up to 20 kilos of meat a day.
04:23I season it with food
04:25and onions.
04:27I get a lot of pork nowadays.
04:30That's why it's very tasty.
04:31And the soup they give me is organic.
04:34I don't change my seasonings.
04:36I just make it and sell it.
04:38Father Bonjing's wife and children
04:41help him run his business.
04:43When I go to the market,
04:46they're my helpers.
04:48They're my guides.
04:49I was able to help him
04:50because before,
04:51he had a weak heart.
04:53I told him,
04:54if you're afraid, I'm here.
04:56I won't leave you.
04:57I told him.
04:58Because we're two people together.
05:02We'll help each other.
05:03Of course, Kapuso,
05:04when we say legendary,
05:06we're not going to be caught.
05:08That's why we came here
05:10to Santa Cruz, Manila
05:11to look for what they call
05:13authentic
05:14Nilagang Papa.
05:16Hello, where is Father Bonjing?
05:20Father Bonjing?
05:21Is that you?
05:22It's time to find out
05:24how Father Bonjing will cook
05:26his delicious Nilagang Papa.
05:28Let's go.
05:29First, put the cleaned pork leg
05:32in the pot.
05:33After you put it in,
05:35how long will it boil?
05:36About 3 to 4 hours.
05:384 hours.
05:39What will you add for flavoring?
05:40Salt?
05:41Just salt.
05:42Just salt and?
05:43Onions.
05:44And then we'll just wait for 4 hours
05:46for the pork leg to soften.
05:49Why just salt and onions?
05:52No pepper?
05:53No.
05:54While it's boiling,
05:55the flavor comes out.
05:57And it's true when it comes to cooking.
05:59Like when you boil it for a long time,
06:00the umami comes out.
06:03Or the natural taste of the food.
06:06Here, Kapuso,
06:06this is the Nilagang Papa
06:09by Father Bonjing.
06:11Let's taste it.
06:12Okay, because it's still hot.
06:14There.
06:15Oh, it's really soft.
06:19It's really soft.
06:21It's really soft.
06:23I feel like I just want to swallow it.
06:27That's why you should eat it with rice.
06:30The taste is really good.
06:31You won't taste any seasoning
06:34for flavoring
06:35because it's a natural flavor
06:37that comes out from the soup.
06:41It's delicious.
06:43The taste is really good.
06:44It's really soft.
06:45I've been eating here for a long time.
06:47And it's really cheap.
06:48You can only taste the bones.
06:50Before Father Bonjing's Nilagang Pata
06:52became popular,
06:55the Paropians didn't notice
06:57his product right away.
06:58We went to the famous
07:00and legendary Nilagang Pata here.
07:03But with the help of social media,
07:05Father Bonjing's food became famous.
07:07First of all, to the customers,
07:09to the bloggers,
07:11I'm really thankful to them.
07:14It's really a big help.
07:15Because of the hard work and perseverance in the business,
07:17Father Bonjing was able to found
07:19some products for their food.
07:21You just have to persevere and work hard.
07:23First of all, we need the sacrifice in life
07:26because when we look for a job,
07:28and we both fight for it,
07:29we will do what's not good
07:31in the future.
07:34Father Bonjing proved that
07:36if you have perseverance,
07:36you can really grow something.
07:38Just persevere and work hard in the business
07:40and you will see the fruits of your hard work.
07:46So before lunch,
07:47this is ideas muna,
07:48our Pantakam.
07:50Always remember,
07:51it's just money,
07:52you can do it.
07:54Join us every Saturday,
07:5511.15 am here in GMA.
07:58I'm Susan Enriquez for Pera Paraan.
08:10For more information, visit www.pera.org