01:12.2
Just cut it like that.
01:15.3
Perfect itong pang baon, pang ulam, pang handa kasi ang mga bisita mo nako, they will feel extra special.
01:25.3
Bonggam-bongga po ito.
01:27.0
Pero magugulat ka talaga kung ganung kadali siyang inutuin.
01:31.8
I'm using liempo para may layers of fat.
01:35.1
Mas masarap, mas malinamnam.
01:37.5
Okay, I'll just wash my hands and then how easy is this?
01:45.5
So yan, lagay mo yan dyan and then let's put the other ingredients.
01:49.7
First, I need grated garlic.
01:57.0
Just grate the garlic.
02:03.9
Just put 2 to 4 cloves of grated garlic.
02:14.5
Hindi mo kailangan pabonggahin ang mga pagsislicing.
02:17.5
Just cut it like that because you just want the flavor and the texture.
02:27.0
3 tablespoons of hoisin sauce.
02:36.2
I love hoisin sauce.
02:37.9
Yung nandun yung tamis, nandun yung nice color and the oriental flavor.
02:45.9
Lalahat ko na ito kasi, ayan na, mga 3 tablespoons na yun and you also need to put some water.
02:53.6
So iaalog ko yung tubig ko dito sa bowl.
02:56.7
Buhatin ng hoisin sauce para hindi masaya.
03:09.2
And then to give it a nice kick of spice, let's put 1 tablespoon of gochujang.
03:17.0
I'm putting around 2 tablespoons kasi gusto kong may spice.
03:21.7
Really up to you.
03:23.4
And splash of soy sauce.
03:26.2
Around 3 to 4 tablespoons.
03:31.4
For the added sweetness, honey around 2 tablespoons.
03:39.8
I put baking soda, para lang may tenderizer pa yun.
03:43.5
Just around half a teaspoon of baking soda and some salt.
03:53.8
So the next step.
03:56.0
Patay pa po yung apoy ha.
03:58.5
Huwag mo mabuksa ng heat, baka heated massage ang mangyari sa'yo.
04:06.1
So ayan, i-massage-massage mo lang just to let all the flavors bind together.
04:12.5
Actually pwede mo nga i-oven ito if you want.
04:16.2
And then i-brace ko lang ito with the cover pero ipipila ko yan nicely.
04:24.9
Pagka-massage mo.
04:25.8
Ipila mo lang nicely.
04:33.5
Ito, we call this one-pot meals.
04:38.2
So kung saan mo siya binabad, doon mo na din po siya inuluto.
04:45.5
Nakatipid ka sa oras, nakatipid ka sa hugasin pero ang gusto natin is hindi ka lang nakatipid.
04:55.4
Ang bongga ang lasa, bongga ang presentation, bongga ang texture.
05:02.4
So uhugasan ko ulit ang kamay ko.
05:06.2
Parang tinatawag ako nitong bawang dito.
05:08.4
Huwag ko na daw sayahangin so inalagay ko na lahat na yan.
05:11.9
All the grated garlic.
05:14.1
Let's just put it like that.
05:21.1
I'll wash my hands quickly.
05:23.1
Let's turn on the...
05:25.4
Heat, medium flame and put the lid.
05:32.0
Pwede mo din gamitin dito ang all-purpose pot if you want.
05:36.4
Kung meron ka na, diba?
05:38.1
So yan, ang gagawin natin dyan, with the lid on, you're going to braise it for around 10 to 15 minutes just to soften the meat of the liyempo.
05:52.1
Tapos nun, tatanggalin natin yung takip.
05:55.2
To reduce the sauce and para mag-brown yung labas ng ating pork.
06:00.1
So balikan natin.
06:03.7
So after around 10 minutes, pwede ka magbalibaliktad.
06:09.8
Para lang pantay yung pagkaluto.
06:17.7
Ayan, pero arrange mo pa din sya in a way na nakahiga, okay?
06:23.0
Nakalapat yung liyempo.
06:25.2
So when you plate it later, maganda pa din syang tignan.
06:32.9
Okay, and then cover it again.
06:35.7
5 to 10 minutes again.
06:39.9
Okay, nag-brown na.
06:41.9
So ibalibaliktad mo para lahat yan ay mag-brown ng pantay-pantay.
06:46.4
And then now, pwede mo nang hinaan ng konti yung apoy.
06:49.9
And then iwan mo na lang yung takip, ajar.
06:57.3
Low flame na tayo ngayon.
07:01.0
So until medyo mag-dry ito.
07:04.0
Okay, and then here, nagpapakulo na ako ng tubig dahil mag-blanch ako ng bokchoy.
07:10.8
Ito ang ilalagay natin on the side, ipapartner natin sa ating hoisin pork.
07:16.4
So itong hoisin pork ko, tumunog na yung timer.
07:19.3
It means it's done pero gusto ko mag-brown pa yung ibang side.
07:24.9
Ibang sides nitong mga pork na nasa ibabaw.
07:28.7
So konti pa yan, low flame naman but luto na po ito.
07:33.3
Ang bango-bango niya.
07:35.2
Patay na itong timer and then let me blanch some bokchoy.
07:41.2
So meron lang ako ditong simmering water.
07:44.5
I'm going to put some salt.
07:49.5
Little bit of salt.
07:54.9
And let's just blanch mo lang ng mabilis yan d'yan.
08:20.4
Just quickly because ayaw naman natin na...
08:33.2
And then here, I'll just sautay some carrots.
08:40.2
Nagyan natin ng konting butter.
08:47.2
Little bit of salt.
08:51.6
Kung wala kang...
08:52.6
Maisip na lutuin na iulam ninyo.
08:58.6
Gusto mo parang medyo restaurant style.
09:01.7
O magluto ka ng hoisin pork, look at that.
09:07.1
Look at the nice browning pero o walang pilansik.
09:12.6
Wala kang kukudkoring ihawan.
09:20.5
Kasi mamaya sa taste.
09:23.7
Ayoko mapahiyang iro-roll yung matako pero hindi pala masarap.
09:27.2
Tingin kong tubig.
09:38.7
Kasi kung medyo kulang sa alap, pwede mo bang lagyan niya ng soy sauce?
09:59.1
Alam mo yun, parang siyang pata tim na may char-soup pork
10:04.2
The char-soup pork, yung in-oorder natin sa Chinese restaurant na ang mahal-mahal.
10:09.1
I don't precisely know what is the name of that powder, but onches of pork,
10:11.0
we call it in Chinese viper.
10:13.0
Pero mas madali pong gawin ito.
10:21.0
Chinarchar lang po natin.
10:22.0
Actually, kung babasahin mo sa mga cookbook, wala naman po talagang ganitong recipe.
10:28.0
Chinarchar ko lang ito nung isang araw.
10:30.0
Tumesting-testing ko lang.
10:42.0
So allow me to plate this.
10:44.0
I-plate natin ng bongga.
10:48.0
And then, tikman natin ulit with rice.
10:51.0
So meron ako ditong bandehado.
10:57.0
Para mas bongga siya.
10:59.0
With our bokchoy.
11:02.0
Okay, so this is what I did.
11:05.0
Tinanggalan ko ito ng ilalim para meron bed of bokchoy dito.
11:10.0
Ipipila ko yung ating hoisin pork dyan.
11:14.0
Kasi diba, kung ilalagay kong ganito, pag may kumuha ng isa nito, gugupit-gupitin pa niya.
11:20.0
So gupit-gupitin na natin.
11:25.0
Put bed of bokchoy.
11:27.0
May ako kasi medyo naiimbier na po ako pag.
11:30.0
Yung para bang papahirapan ako.
11:35.0
And huwag ka po makontento sa ganyan.
11:40.0
Asnan mo ng konti.
11:42.0
Kasi baka mabasyang bokchoy mo sabihin matabang.
11:48.0
Okay, asnan ng konti.
11:50.0
And then, ilagay na din natin yung ating carrots.
12:03.0
Bago natin ipila ang ating hoisin pork.
12:11.0
Ipipila mo lang yan ganyan.
12:19.0
Ay! Bukas pa pala yung apoy ko.
12:20.0
May God! Nag-play plate ako.
12:22.0
Bukas pa yung apoy ko dito.
12:23.0
Alam ko may magkocomment.
12:26.0
Bukas pa po yung apoy mo dun sa kabila.
12:32.6
I can read your minds.
12:40.8
Gusto mo yung pwede kang sabihan ng asawa mo na magtayo ka na kaya ng restaurant.
12:46.4
Tapos sasagot ka na lang, bigyan mo akong puhunan.
12:50.5
Sir, restaurant quality foods that we can easily prepare at home.
12:58.4
Nagyayak ko pa ng isa.
13:04.0
Okay, let's put some sesame oil.
13:09.7
Tapos pwede ka din maglagay nitong mantika dito.
13:13.9
Ito, yung tumagas na mantika from the...
13:19.4
Isn't it super bongga?
13:32.7
Meron pa tayo mga plating tips.
13:35.4
Kung dadating ang bienan mo, meron ka nang ipre-prepare.
13:39.4
Magluto ka ng hoisin pork.
13:43.4
Kung hindi kumakain ng pork, si MIL, si mother-in-law, you can use chicken thigh fillet.
13:56.6
And then lagyan mo pa ng konting hoisin.
14:02.0
Para lang may ano din, may pang...
14:08.3
Bakit ko nilalagyan ng finish ng hoisin sa gitna?
14:13.1
Because hindi naman sa meron tayong kailangang panindigan but the main flavor has to be there.
14:22.8
Pag sinabi mong hoisin pork, pagkain, dapat nandun talaga yung hoisin.
14:27.9
Dito kasi, we've added other ingredients.
14:31.0
So medyo, ay may nalalasahan akong iba.
14:35.3
Parang nalalasahan ko yung honey, nalalasahan ko yung gochujang.
14:39.0
So pagdating dito, hoisin yung star sa unang kagat.
14:45.0
So there you have it, our hoisin pork.
14:48.7
I'll get some rice and tikman natin.
14:51.5
Okay, let's try this.
14:57.4
Actually masarap din yung gulay niyan.
15:01.0
Let's have a taste.
15:10.5
Tinikman ko na yung pork kanina, diba?
15:13.0
Ang gusto ko is titik-kakainin ko siya with the rice para total experience.
15:38.6
And I love that the pork is tender.
16:01.0
The sweetness is there but it's not overpowering and nandun yung saltiness, the oriental saltiness that I really love.
16:22.4
The vegetables with the sesame oil.
16:31.0
Super bongga, yun dito sa may fat, tatanggalin ko lang yung makapal na fat ha kasi I'm avoiding fats, fatty foods pero dito yung mas malasa kasi syempre, fats absorb all the flavors.
16:56.4
I'll see you soon.
17:01.0
Thank you for watching!
