This is the original burong babi. Only s8gar and salt peteror salitre. Left covered in room temp to ferme n t. Best is one day old, then regrigerate it if you do not like sour flavor of fermentation.
my moms recipe is so different from you.. she brine her pork for 2 days.. 7 up for liquid, brown sugar, garlic, union, celery, salt, and other stuff i cant say... but the best ticino are made when you take your time then you can call it panpamga best!!! 3 ingredients really your click baiting!!!!! this is the lazy version sorry!!!
Lazy version??? But that’s the original. Your mom’s recipe is like an added high end restaurant version. Your mom’s version is exactly what my auntie makes but she uses Chinese celery instead. Kapangpangan tocino is only Salt and Brown Sugar and add red coloring #40 to make it look appealing and you leave it just like that for 3-5 days to brine it. “Pangpangas Best” saying is a marketing scheme to make people want to try it. Maybe your mom’s recipe is Manila’s best 🤪
sarap naman yan
It looks yummy
sarap niyan❤
Looks good,
Salamat po s pgshare
this ready to cook now, i will cook it tomorrow 😂 😂 😂
Looks good
thank you💖
Ilan days po xa bago pwede iluto
Sir, ung😊 isa g Kapampangan chef hinugasan muna para d masunog ung asukal
Ano pong brand nung knife mo chef? Mukhang maganda 😅
Metro po. Sa SM namin nabili
This is the original burong babi. Only s8gar and salt peteror salitre. Left covered in room temp to ferme n t. Best is one day old, then regrigerate it if you do not like sour flavor of fermentation.
Pag nilagay po sa fridge, need po ba sa freezer ilagay?
3 days sa fridge then lagay na sa freezer.
@@mangpepscuisine4990 pero yung first 24 hrs po at room temp lang po then after tsaka lang po ilalagay sa fridge?
Pwede po ba yan iluto agad kinabukasan?
pwede naman po pero di pa fermented kaya kulang pa sa sarap
Wala pong bawang o sibuyas? Hindi po ba masyadong matamis...diabetic po kasi ako. Pero fav ko ang tocino...
matamis po talaga iyan. di po pwede sa diabetic
@@mangpepscuisine4990 🤣🤣🤣🤣
Dog tocino Iyan ang binebenta ng mga taga Guagua Pampanga dinadala sa Baguio best seller😂😂
Chef, pano po kung 3 kls of pork meat ang gagawin? Ilan na yung sukat ng asin at asukal? Ty
Triplehin mo lang ung sukat ng recipe
Asukal at asin lang ?...tpos Pampang style na!...hahaha
Yan pu ing original na burung babi(tocinong kapampangan) 😇 tapos may pindang pa po tapos naging tocino yung matamis tamis na may food color.
Black tocino I don’t like it, next time use white sugar
nAKAKA ASIWA YANG WATERMARK MO SA VIDEO. SORRY DISMAYADO AKO.
That watermark in the middle is so annoying. Sana inisip noon editor.
yeah I decided not the finish watching it
sunog naman
Di yan sunod promise sarap nyan 😅
my moms recipe is so different from you.. she brine her pork for 2 days.. 7 up for liquid, brown sugar, garlic, union, celery, salt, and other stuff i cant say... but the best ticino are made when you take your time then you can call it panpamga best!!! 3 ingredients really your click baiting!!!!! this is the lazy version sorry!!!
this is the classic pampanga style. i never said it is pampangas best.
Lazy version??? But that’s the original. Your mom’s recipe is like an added high end restaurant version. Your mom’s version is exactly what my auntie makes but she uses Chinese celery instead. Kapangpangan tocino is only Salt and Brown Sugar and add red coloring #40 to make it look appealing and you leave it just like that for 3-5 days to brine it. “Pangpangas Best” saying is a marketing scheme to make people want to try it. Maybe your mom’s recipe is Manila’s best 🤪
I am a Kapampangan living here in the US and I do my tocino using only sugar and salt. This is the authentic way of making Pampanga tocino.
That' s how we make tocino. Kapampangan ang mother ko.
Bka barbeque yn meron sibuyas bawang at Sprite