Ang nakakatakam na pork pata humba ni Kuya Dudut, alamin natin kung paano iluto kasama sina Mikee Quintos at Jayson Gainza! Panoorin ang video. #LutongBahay
Mas masarap umuwi kapag may lutong bahay! Meet Mikee along with our new kapitbahays Hazel Cheffy, Chef Ylyt, and Kuya Dudut in “Lutong Bahay.”
Together, they’ll visit the celebrity kitchens to uncover stories, and even the secrets behind dishes that have seasoned lives and shaped journeys.
Watch it from Monday to Friday, 5:45 p.m. on GTV! Subscribe to youtube.com/gmapublicaffairs for our full episodes.
Mas masarap umuwi kapag may lutong bahay! Meet Mikee along with our new kapitbahays Hazel Cheffy, Chef Ylyt, and Kuya Dudut in “Lutong Bahay.”
Together, they’ll visit the celebrity kitchens to uncover stories, and even the secrets behind dishes that have seasoned lives and shaped journeys.
Watch it from Monday to Friday, 5:45 p.m. on GTV! Subscribe to youtube.com/gmapublicaffairs for our full episodes.
Category
😹
FunTranscript
00:00Mmm! Your Lomi is done!
00:02Of course!
00:03It's my time!
00:04Okay, game!
00:05Now, why Pata?
00:07Why did you think of Pata?
00:08Why?
00:09Your Batangueños are really fond of Crispy Pata.
00:11Oh, I mean Pata.
00:12Really?
00:13Crispy Pata, Sinigang na Pata.
00:16It also goes well with Lomi.
00:18It does, right?
00:19Very crispy.
00:20But this time, we're not going to make it crispy.
00:23What are you going to do?
00:24Humba.
00:25Humba!
00:26That's Bisaya, right?
00:28This is Bisaya.
00:29And Batangueños are fond of Humba.
00:31Humba is okay even if it's just for 3 weeks.
00:35To cook Pork Pata Humba ala Kuya Dudut,
00:39we need Pork Pata and Liempo,
00:44garlic,
00:45onion,
00:46pepper,
00:47salt,
00:48soy sauce,
00:49pineapple juice,
00:50lemon-lime soda,
00:52bay leaves,
00:53black beans,
00:55and banana blossoms.
00:58The meat we're going to use is already cooked.
01:01It's already tender.
01:02Oh, it's already tender.
01:03Yes.
01:04What we're going to do is,
01:05for color and for...
01:07For crispiness.
01:08Yes.
01:09We're going to sear it.
01:11We're going to brown it.
01:12Oh, okay.
01:13We need to be careful because the part we're frying is fat.
01:16It's going to splatter.
01:17As long as it's fat, it's going to splatter.
01:19Yes.
01:20There.
01:21Don't be afraid.
01:22What's that sound, Kuya Dudut?
01:24Don't be afraid.
01:25Just pan-fry everything.
01:26That's right. Don't be afraid.
01:27F**k!
01:31You should be able to handle that.
01:33I can see that.
01:34After it's browned,
01:36we're going to set aside the browned meat.
01:39We're going to start searing it with garlic and onion.
01:41There.
01:42What do we need?
01:43What's this?
01:44Pineapple juice.
01:45Pineapple juice?
01:46Yes.
01:47Why pineapple juice?
01:48Yes, because humba is sweet.
01:50Oh, really?
01:51Yes.
01:52It's not just sugar that makes it sweet.
01:53It can also be sugar.
01:54But because...
01:56It's a fatty part, right?
01:57Yes.
01:58It's fat, right?
01:59Let's use pineapple juice so that it won't splatter.
02:01Oh, okay.
02:02It's a contra.
02:03It's a contra.
02:04It's a contra right away.
02:05So this time, I feel like it's safe to flip it.
02:07Flip it.
02:08It smells good.
02:09Do you see the color?
02:10Yes, the beautiful color.
02:13There.
02:15It smells good, right?
02:21For the searing, let's start with the garlic.
02:23Garlic?
02:24It should be browned.
02:25Garlic.
02:26After we sauté it, we'll flip the meat.
02:29Hold on.
02:30Can you stop me?
02:31No.
02:32Let's continue.
02:33Let's continue.
02:34We'll flip it.
02:35It's like we just chopped it.
02:37There.
02:40We can season it.
02:42Pepper.
02:43Salt.
02:45Salt.
02:46After that, we can...
02:53Soy sauce.
02:54Soy sauce.
02:55You're thinking.
02:56You're thinking.
02:57There.
02:58There.
03:00It's just like adobo.
03:01It's really like that.
03:02Really?
03:03It's like sweet adobo.
03:05Where did you learn this?
03:06Yes.
03:08If you're not asking, I have roots in Visayas.
03:12Because my mom is from Visayas.
03:14Where?
03:15Visayas, really.
03:16In Buana.
03:17You know how to speak Visayas.
03:18With your hands.
03:19You can reach it, but you don't know how to flip it.
03:21Wow.
03:22Yes.
03:23You can understand it, but you don't know how to speak it.
03:25What we're going to do here is to tenderize the meat.
03:30Because we're using pork leg, it will be sticky.
03:34Because of the bones and collagen, it will be thick.
03:39So, we can now add the pineapple juice.
03:42The saltiness and sweetness are competing.
03:44The sweetness.
03:45There.
03:48There.
03:49I think I can do this.
03:50There.
03:51That's good.
03:52And because you have pineapple juice, even if you don't use lemon-lime soda,
03:56but because it's already here, why don't we use it?
04:00We also add our laurel.
04:02There.
04:03It's also for the smell.
04:05There.
04:06And also for the taste.
04:07We can also add our black beans.
04:09Okay.
04:10Let's also add the banana blossoms.
04:12There.
04:13What's the benefit of banana blossoms?
04:16It's also for the smell.
04:17For the smell?
04:18Yes.
04:19It has a smell.
04:20It adds flavor.
04:21Now, we'll just tenderize this.
04:25It's already tender.
04:26It's already tender?
04:27Yes.
04:28It already smells good.
04:29I told you.
04:30Look at that beauty.
04:32Can we taste it now?
04:33Yes, you can.
04:34It already smells good.
04:39Let's put the lobster in because it's sticky.
04:41One time only.
04:43Hey, hey.
04:44Call your wife.
04:46Where's the jacuzzi?
04:50Hey.