This is the coolest presentation i watched on youtube. Using Tagalog in its real sense of the word in Tag-lish version with a speaking voice soothing to the ears…
Complete tutorial.. i will try this. Matrabaho ang mag edit kaya thanks so muchsa video na ito. I need this recipe coz 6 months po ang winter sa amin city.
Opo nga. Hindi tayo makapagbilad man lang. may 3 pa po ako video na chicharon. Baka sakali mas maunawan pa ninyo kung paano tatandaan kung aahunin na ang balat.
@@godidakrumper wala nga po ata. Nagkataon lng na may 1 grocery store na maliit na nagtitinda ng balat ng pata. Then yong pork belly ay walang balat. Nagtry ako mag order ng balat ng pork belly, buti at pinagbigyan ako. Chicharon na may taba at laman ang next na gagawin ko.
IDOL host napaka galing mo mag Vlog's, Talagang Detalyadong detalyado, Palibhasa Maalam mag Edit ng Video, at Madami Time sa Pag Vlog's, Galing mo idol, malapit na maging chitsharon
This is the proper way to make chicharon. Kudos ate. Importante na generous dapat sa mantika and control of oil temperature. For me, there's no exact time sa pagluluto. You need the skin to be dark brown and shiny with less pop on it. That's the only way to tell you made good pellets. I've tried different methods too, this is best method to pop the skin. The only thing is it really takes a long time. That's why chicharon is always expensive. Though it is satisfying to make it yourself. And you can control the saltiness.
Wow. You nailed it. With your comment, you really are good in making chicharon and you really know how to cook it. That’s why you appreciate well this procedure. You clearly and intelligently delivered also the important points on how a good pellets look like and the length of time to put in cooking. I can’t respond my viewers like this. I don’t want to insist to others this procedure, though, with also many different methods i tried, this is the best. But i’m waiting for someone to testify and really understand what’s the best way. Thanks that you came. Also your intelligence is mixed with a soft and a kind heart. You are great but you appreciate other’s work. Thank you so much. God bless.
@@FloraintheKitchen Thanks for your kind words. I've been looking for videos before on how to do it properly but to no avail. So I have to try all the methods that I came across. The only video I saw that cooks like this is Lapid's Chicharon. But of course, with their trade secrets the procedure shown is not complete. Now we both can testify that this method is best. Thanks for the reply and you're kind enough to share the process completely. Cooking chicharon needs helluva patience and not for everyone. I learned it myself when I was abroad where chicharon is not easily available. Good day and God bless! Share more recipes.
I think the right description is just say fry it in slow fire until it becomes brittle approximately about 21/2-3 hours .stirring constantly during the first hour .Then stir occasionally during the second hour until it is brittle .When it is brittle it is ready to deep fry it until it is slightly brown and crispy .I think that is Easy to understand and direct to the point .
Brittle means hard but liable to break easily. The pork rind will not become brittle, when turns hard, you can’t break it easily. If you are familiar with peanut brittle, nuts coated with caramel, hard, thin but easy to bite and break like a thin candy. . . . Thank you for a full watch of this video. You can also watch my other videos and try to explain it also in english. You’re a big help to our viewers. See you around. .thanks again.
@@FloraintheKitchen yun o kilala pa pala ako..Naku Ma'am d2 ako abroad lagpas 2yrs ng walang uwian..kaya panay panood nlng po sa vlogs nyo ng makatikim nmn ng pagkaing Pinas sa isip nga lang🤗🤗😂😂
Naku malayo ka pala sa atin. Ingat ikaw lagi. Salamat naman at nasa abroad ka. May viewer akong sigurado na may malakas ang internet. Reading ready laging manood ng video ko.🤣
@@FloraintheKitchen hahaha inuulit ulit ko Ma'am yung uploads mo para dumami views tapos para makabisado ko din ang pagluluto..para ako na sa sunod ang magVlog.🤣🤣
Ito yung gusto ko luto ganan. yung isa ko pinanood kainaman isang oras may hugas pa may pakulo kulo pa may piripirito pa ulit saka pabubusahin pwede pala naman dina ganyunin.
Thank you po sa appreciation. . May iba pa po akong video ng chicharon. May laman at taba. Pag may time kayo manood. May isa pa pong live chicharon. Then may balat na dried na ng lutuin ko kaya pinakamabilis lutuin magigit isang oras ay ready na agad. Salamat po.
Hahahha. Hindi po ito. Nasa Isang recipe vlog yon nakatulugan kong chicharon. ruclips.net/video/Bp_w1ghaF3w/видео.html Yong inilahok ko sa Essential Lugaw na Goto at Arros caldo.
Good morning Flora, Pueding magnong? Kasi yong mga anak ko ang chitcharon bulaklak naman ang gusto nila, sa ganitong procedures Maari po ba yong chitcharon bulaklak? Maraming salamat po sa inyong napakasarap na recipe. Gagayahin ko ang inyong pag gawa ng chitcharon. God bless pa more to you...
Try nu na oven 325f for 2hrs pra matuyo sa baking pan ilagay sa wire rackrack skin up... Siempre boil n cut with spice konting salt pepper peppercorn .nkkapagod kc mag halo. After sa oven matigas n cya let it cool and ready to fry..chicharon talaga.
Ah yes po. And thank you. This episode are for those who have no oven and for those who do not want to do the sun drying. There are so many ways or method how to make Chicharon.
Hello po maan nadaanan ko po utube channel nyo kya pinanood ko po oag luluto nyo ng Chicharon ok po lutong try ko po ganyang proseso at na Subsc.ko na po kyo God bless po
Parang mas masarap yung nagluluto...mas masarap na panuorin..hehe. anyways thank you maam for the chicharon recipe. Madali lang pala gawin..kelangan tiyaga lang kasi it takes time to make it crunchy and delicious. No worries po you got me subscribed.
Hello Po, advance blessed Merry Christmas Po,tanong q lng Po pwde ba ilaga q muna sandali ang pork skin para hndi nmn mahirap hiwain ? hirap n hirap Po aq maghiwa Pag hilaw ang pork skin 😰
Naku huwag mo ilaga ang balat. Talsikan at putukan yan pag niluto mo. Bilutin mo ang balat na parang banig at saka mo gayatin. Ganyan talaga ang balat, tyaga ka paggagayat. Lagyan mo ng asin pagkagayat. Masarap pag sariling luto, cgurado kang malinis at malinamnam.
Try it. Slow cook. Sobrang hina ng apoy. Marami ng nagtry. Sa unang 30 minutes nyo lang lakasan ng apoy. Please watch my other chicharon videos para mas malaman nyo kung paano. Thank you po.
Tama po. Hindi po ako natuto noon sa mga napapanood ko sa RUclips. Kya po inaral ko ang tunay na paraan at detalyado ko pong itinuri dito sa video. Kaya pasensiya na at may kahabaan talaga itong video. Thank u so much po sa appreciation.
Meaning nagtry ka? Minsan ay nagdidikit dikit ng konte pero pag itinuloy ang halo ay nawawala na at naghihiwa-hiwalay na kahit hindi hanguin. Pero minsan talagang dumikit na ng todo. Kya hanguin na pag talgang nagdikit dikit ng sobra. Plamigin at paghiwahiwalayin bago ulitbibalik sa kawali at lutuin. Yong 1hr 45mins ay parang ok na pero hindi maganda pag tinitcharon mo.
Pag sa tingin mo ay ok na pero wala pang 2hr 30mins, hinaan mo ang apoy na parang papatay na. .Parang ibababad mo na lang ang mga balat sa warm na cooking oil hanggang matapos nya ang 2hr 30mins. Pero magtry ka ng hanggang 2hrs lang.
This is the coolest presentation i watched on youtube. Using Tagalog in its real sense of the word in Tag-lish version with a speaking voice soothing to the ears…
Thank you po. .
Qqqqqqqqqqq
Thank u very much madam. One of the best demo. Gustong gusto ko po. Plano ko magnegosyo ng chicharon.🥰
Thank you po.
Complete info po mam..ang galing..
Hirap po ako gawin ang setsaron na ganyan..ngaun alam kna po kong paano sya gawin.
Thank you..perfect po ang pagkakagawa ko.Paulit ulit ko pa rin pong pinapanood ang video nyo.
Aba wow. Thank you po ng marami.
Thank you soooooo much! Na try ko na ,sinunud ko lahat ng cnabi mo.nilagyan ko na nga lang ng salt para may lasa na. ❤❤❤❤🙏🙏🙏
Wowwww. . Thank you . happy at kontento po ako . Yeheyy!👏👏👏👏
bigla akong nagutom sis
Kayo po pinaka magandang explain, i hope pag gumawa akp makuha ko na
Thank you.
Thank you so much for sharing this recipe... I tried it once and it was a success... I'm so happy... I love it........
Thank you. .
Complete tutorial.. i will try this. Matrabaho ang mag edit kaya thanks so muchsa video na ito. I need this recipe coz 6 months po ang winter sa amin city.
Opo nga. Hindi tayo makapagbilad man lang. may 3 pa po ako video na chicharon. Baka sakali mas maunawan pa ninyo kung paano tatandaan kung aahunin na ang balat.
Thank you for sharing. I love it my idea na Po ako
I will try this procedure only cooking slowly no more bilad and Pakuluan pa thank u madam beautiful...
Thank you rin.
Wala yata dito ng balat Lang na tinitinda😊
@@godidakrumper wala nga po ata. Nagkataon lng na may 1 grocery store na maliit na nagtitinda ng balat ng pata. Then yong pork belly ay walang balat. Nagtry ako mag order ng balat ng pork belly, buti at pinagbigyan ako. Chicharon na may taba at laman ang next na gagawin ko.
@@FloraintheKitchen thanks po sa reply,, Sa abroad po Ba kayo kasi Try kö rin mag Order dito Sa Germany 🇩🇪 😊ingat po.
Paborito ko pa mandin ang pork chicharon, sa Flensburg, Germany may nabibili ako gawang Denmark kso ang liliit ng hiwa at makunat.
Nkaka tulo laway host Flo yung ginawa mo g tutorial..magaya ko nga at ng may mapulutan..full support host..kalembang all dikit sayo
thank you may natutunan ako kung paano pagluto ng chicharon
regards sa inyo diyan
Thanks for this procedure. Nakahanap din ng easy alternative way 😅
IDOL host napaka galing mo mag Vlog's, Talagang Detalyadong detalyado, Palibhasa Maalam mag Edit ng Video, at Madami Time sa Pag Vlog's, Galing mo idol, malapit na maging chitsharon
Salamat at sinusubukan mo. Tyaga lang. mas malinamnam ang fresh kesa sa tutuyuin muna. Kahit maulan ay may chicharon ka.
@@FloraintheKitchen tama ka idol I'm so Enjoy for watching your video's
salamat po sa pagbahagi ng proseso sa pagluluto po ng chitchan❤❤😊😊
Thank you sa panonood. .
Maraming salamat po sa pag share napaka linaw at madaling intindihin ang paliwanag nyo. God bless you po.
Walang anuman po.
This is the proper way to make chicharon. Kudos ate. Importante na generous dapat sa mantika and control of oil temperature. For me, there's no exact time sa pagluluto. You need the skin to be dark brown and shiny with less pop on it. That's the only way to tell you made good pellets. I've tried different methods too, this is best method to pop the skin. The only thing is it really takes a long time. That's why chicharon is always expensive. Though it is satisfying to make it yourself. And you can control the saltiness.
Wow. You nailed it. With your comment, you really are good in making chicharon and you really know how to cook it. That’s why you appreciate well this procedure. You clearly and intelligently delivered also the important points on how a good pellets look like and the length of time to put in cooking. I can’t respond my viewers like this. I don’t want to insist to others this procedure, though, with also many different methods i tried, this is the best. But i’m waiting for someone to testify and really understand what’s the best way. Thanks that you came. Also your intelligence is mixed with a soft and a kind heart. You are great but you appreciate other’s work. Thank you so much. God bless.
@@FloraintheKitchen Thanks for your kind words. I've been looking for videos before on how to do it properly but to no avail. So I have to try all the methods that I came across. The only video I saw that cooks like this is Lapid's Chicharon. But of course, with their trade secrets the procedure shown is not complete. Now we both can testify that this method is best. Thanks for the reply and you're kind enough to share the process completely. Cooking chicharon needs helluva patience and not for everyone. I learned it myself when I was abroad where chicharon is not easily available. Good day and God bless! Share more recipes.
Thank you so much po.
000000000000
Thanks for sharing
Nice po clear po ang pag video nyo napaka liwanag po god bless po madam 🙏🙏🙏
Thanks po
ang sarap naman po ng chicharon,salamat po sa video na ito natuto kami kung paano mapapalutong.
Ok,
I think the right description is just say fry it in slow fire until it becomes brittle approximately about 21/2-3 hours .stirring constantly during the first hour .Then stir occasionally during the second hour until it is brittle .When it is brittle it is ready to deep fry it until it is slightly brown and crispy .I think that is Easy to understand and direct to the point .
Brittle means hard but liable to break easily. The pork rind will not become brittle, when turns hard, you can’t break it easily. If you are familiar with peanut brittle, nuts coated with caramel, hard, thin but easy to bite and break like a thin candy. . . . Thank you for a full watch of this video. You can also watch my other videos and try to explain it also in english. You’re a big help to our viewers. See you around. .thanks again.
When making video in RUclips, you need to make it 10 minutes longer to qualify for ads to earn money.
Thanks so much sa recipe.
Watching here..Sarap naman Lalo na sawsawa. Ang suka na may sili
Wow ang galing.maganda na magaling pa magluto
Thank you po. 😘
Yummy thanks po sa.pg share..napanood ko ang buong video..More power.!
Thanks to you. My pleasure po.
Galing!!! Try ko po ito.maraming beses na ako subok niyo, pero dko makuha galing niyo po mag explain❤🙏.
Salamat po.
Hmmmm Sarap ❤️❤️❤️
Thank you po for the information God bless ❤️🙏
Thanks for watching. More educational video are coming. Chicharon Episode 4 well be available soon.
Talented talaga etong teacher ko nung Hayskul..😍
Hi Jonathan. . Kumusta? Thank you!! Miss you all. . Wala bang reunion? Sabihan nyo ko ha. .
@@FloraintheKitchen yun o kilala pa pala ako..Naku Ma'am d2 ako abroad lagpas 2yrs ng walang uwian..kaya panay panood nlng po sa vlogs nyo ng makatikim nmn ng pagkaing Pinas sa isip nga lang🤗🤗😂😂
Naku malayo ka pala sa atin. Ingat ikaw lagi. Salamat naman at nasa abroad ka. May viewer akong sigurado na may malakas ang internet. Reading ready laging manood ng video ko.🤣
@@FloraintheKitchen hahaha inuulit ulit ko Ma'am yung uploads mo para dumami views tapos para makabisado ko din ang pagluluto..para ako na sa sunod ang magVlog.🤣🤣
@@jonathanlambino1136 kuh bigyan kita mg perfect grade! Hehehehe. Dapat pala 100% ang grade mo lahat noon. Hahahaha. Thank u ha.
salamat po sa mga videos
Salamat madam sa pag bahagi ng iyong chicharon recipe, may bago akong natutunan. God bless
Napakasarap naman nito.
yes i'll try very good
thanks For Sharing This Recipe Inday liza
I like this chicharon. Nice presentation. Thanks for the tutorial. Stay safe.
Chiccharon plus malamig na malamig na Beer Heaven 😋😁
Galing! We will try this mare.
Thank you mare
So much talk.... More talk
Wow!!! lutong po kung sa bikol po ay maragamo talaga meaning malutong po mam
Maragamo po talaga. Salamat sa word na bicol, may natutunan ako.
Wow.Sarap " Full watch & new friend here . i support you " thanks for sharing
Ang sarap,nagugutom ako
Sending my support kabayan
Thanks po . Visit po ako this weekend sa bahay nyo.
Ganyan pala pagluluto thank you po sa natutunan ko
Wow sarap nga nyang ah galing nmn ..try q din ganyan
Cgeh po. . Salamat sa panonood. .
Thank you for sharing the process.
Your welcome
and thank you for watching.
Thanks so much sa pagshare nyo ma'am ng idea sa pagluluto ng chitcharon... More power po sa inyo and God bless po ma'am.
Sending my support po tita flora
Thank you ha. .
thank you for sharing someday I try also sending my whole support see you around.
Ito yung gusto ko luto ganan. yung isa ko pinanood kainaman isang oras may hugas pa may pakulo kulo pa may piripirito pa ulit saka pabubusahin pwede pala naman dina ganyunin.
Thank you po sa appreciation. . May iba pa po akong video ng chicharon. May laman at taba. Pag may time kayo manood. May isa pa pong live chicharon. Then may balat na dried na ng lutuin ko kaya pinakamabilis lutuin magigit isang oras ay ready na agad. Salamat po.
wow ang sarap po..salamat po sa pag sharing ng video nyo po.more power po sa inyong channel.God bless
Ganda ng pagkaloto
Salamat
Ito pala sis yong chicharon na iniiwan magdamag.malutong nga eh dinig n dinig ang lutong
Hahahha. Hindi po ito. Nasa Isang recipe vlog yon nakatulugan kong chicharon. ruclips.net/video/Bp_w1ghaF3w/видео.html Yong inilahok ko sa Essential Lugaw na Goto at Arros caldo.
Good Job Madame❣️ 👍😍💯
Amazing,,,,✍️🥂🙋♂️
BLESSED to share,,,🥳
GOD BLESS and more power,,,,🎊
Kagutom naman yan mam 😋
Ingat po lagi diyan 😊
Salamat. Kayo rin ingat diyan.
My Favorite
Wow ang sarap
God bless
Thanks for sharing po.
Thank u rin ha
Nice
🦋🌸TEAM MARITES 🌸 🦋PARO PAROG🦋🦋FLY MARITES 🌸🌸 TEAM MARITES 🌺🌺FLY HIGH MARITES🦋🦋TEAM MARITES 🌺🌺PARO PAROG 🦋🦋🌸🌸
Sigi go-to Kong matotonan
Nice way of production..
Yummy
Thank you po sa panonood.
Ito ung pinaka klaradong pagturo .salamat tatry ko ito at sana mabisita nyo rin po ang tahanan ko
Oo cgeh salamat ha.
Good morning Flora, Pueding magnong? Kasi yong mga anak ko ang chitcharon bulaklak naman ang gusto nila, sa ganitong procedures Maari po ba yong chitcharon bulaklak? Maraming salamat po sa inyong napakasarap na recipe. Gagayahin ko ang inyong pag gawa ng chitcharon. God bless pa more to you...
Hindi po ma’am pwede itong procedure na ito sa chicharong bulaklak.
yummy idol
Salamat po sa tips ma'am
Your welcome po.
This is the best crunchy chitcharon
Thank you po
Mahinang apoy lang pala. Thank you and God bless 🙏
lo proverò questo! sarap putok batok😋
Thanks po
Naglaway ako sa sawsawan maasim na maanghang pa.
Hi . . Salamat sa panonood at support. .
Ganyan pla kailangan tumigas sya. Mas matigas mas matunog pla.
Oo. Yon ang kailangan. Matigas para magandang bumusa ang chicharon. Yong iba ay kita mong bumusa, pero makunat pag kinain. Kaya wag bibiglain ng luto.
ang sarap nmn ng pork chicharon at super lutong enjoy po
indayliza
NAGUSTOHAN ko
Salamat po ng marami. .
Maganda ang procedure mo. I also like your voice, hindi katulad ng iba irritating na, paulit-ulit pa ang sinasabi. ✌️doon sa tinamaan.
bat ang bitter nyo dun sa tao? eh kahit naman ganun me natutuhan kayo. dapat magpasalamat pa nga kayo
Bravissima❣👍😍💖💖💖
Try nu na oven 325f for 2hrs pra matuyo sa baking pan ilagay sa wire rackrack skin up... Siempre boil n cut with spice konting salt pepper peppercorn .nkkapagod kc mag halo. After sa oven matigas n cya let it cool and ready to fry..chicharon talaga.
Ah yes po. And thank you. This episode are for those who have no oven and for those who do not want to do the sun drying. There are so many ways or method how to make Chicharon.
I’ll try your method ma’am . Thank you. Great additional knowledge.
Hello po maan nadaanan ko po utube channel nyo kya pinanood ko po oag luluto nyo ng Chicharon ok po lutong try ko po ganyang proseso at na Subsc.ko na po kyo God bless po
Thank you ineng. Basta tandaan mo kung anong itsura ng balat na lulutuin mo ha. Pag hindi tuyo ang balat at fresh na fresh ay 2 to 2 1/2 hours ha.
@@FloraintheKitchen thank u po maam
@@FloraintheKitchen thank u po maam
Ang tagal.palang.magluto ng chicharon baboy, Kaya mahal siya. Ang sarap naman kasi ...
Parang mas masarap yung nagluluto...mas masarap na panuorin..hehe. anyways thank you maam for the chicharon recipe. Madali lang pala gawin..kelangan tiyaga lang kasi it takes time to make it crunchy and delicious. No worries po you got me subscribed.
Haha naku thank you Sir!. . 😁🥰..
Wow sarap po niyan dami kong natutunan sa iyo salamat pasukli po naayudahan na kita god bles
ang galing mo mam.
Thanks po madam
👏 brava
nag subscribe po ako sainyo kc npk clear nyo mgpliwanag 😍❤️❤️
Wow, thank you po. .
Try q to mars😊and congrats!dami na subscribers🥰
Thanks mars. . 😋😋😋 kakarating lang galing work. ❤️🥰
Ang kulit pano maririnig ang lkas ng music mo.
Sa linaw ng boses. Kainaman naman kayo ah.
congrats po mam.sarappp
Guardians ka pala sister..mano po...
RUGBII...QATAR. CHAPTER...
Sister lang ako bro. Trento, Italy Chapter. Ky Founder Verona kami. Thank you sa panonood bro.
Hello Po, advance blessed Merry Christmas Po,tanong q lng Po pwde ba ilaga q muna sandali ang pork skin para hndi nmn mahirap hiwain ? hirap n hirap Po aq maghiwa Pag hilaw ang pork skin 😰
Naku huwag mo ilaga ang balat. Talsikan at putukan yan pag niluto mo. Bilutin mo ang balat na parang banig at saka mo gayatin. Ganyan talaga ang balat, tyaga ka paggagayat. Lagyan mo ng asin pagkagayat. Masarap pag sariling luto, cgurado kang malinis at malinamnam.
@@FloraintheKitchen thank you Po 💞
I am surprised on your courage to discussed this critical issue. I see light in the tunnel. Go go na all the way.
Bagong mommy here.. salamat sa pag share ate. Gustong gusto po ng buong bahay ang chicharon kaso.. parang talo naman sa gas. 😭😭
Try it. Slow cook. Sobrang hina ng apoy. Marami ng nagtry. Sa unang 30 minutes nyo lang lakasan ng apoy. Please watch my other chicharon videos para mas malaman nyo kung paano. Thank you po.
Ang tagal pala nyan lutuin, bibili na lang ako ng luto na😅
🤣🤣🤣🤣. Magbilad po kayo ng balat. Mainit naman yata sa inyo. Dine po ay mague-yelo. . Try nyo ang sariling luto. Malinamnam. Sobrang sarap.
pwede din po ba ito sa bituka ng baboy?
Hindi. Ilalaga mo muna ang bituka ng baboy.
Pang,gamit,ganyan,tlaga,Ang,luto,
Ibang nag tuturo sa youtube may cut hindi lahat tinuturo. Ito labis ko naintindihan
Tama po. Hindi po ako natuto noon sa mga napapanood ko sa RUclips. Kya po inaral ko ang tunay na paraan at detalyado ko pong itinuri dito sa video. Kaya pasensiya na at may kahabaan talaga itong video. Thank u so much po sa appreciation.
1hr 45minutes pa lang parang okay na, kanina nagdikit dikit. Ngayon naman okay na.
Meaning nagtry ka? Minsan ay nagdidikit dikit ng konte pero pag itinuloy ang halo ay nawawala na at naghihiwa-hiwalay na kahit hindi hanguin. Pero minsan talagang dumikit na ng todo. Kya hanguin na pag talgang nagdikit dikit ng sobra. Plamigin at paghiwahiwalayin bago ulitbibalik sa kawali at lutuin. Yong 1hr 45mins ay parang ok na pero hindi maganda pag tinitcharon mo.
Pag sa tingin mo ay ok na pero wala pang 2hr 30mins, hinaan mo ang apoy na parang papatay na. .Parang ibababad mo na lang ang mga balat sa warm na cooking oil hanggang matapos nya ang 2hr 30mins. Pero magtry ka ng hanggang 2hrs lang.
Salamat po
Wow yummy god bless po
ok naman sya kaya lang mauubos din gas natin dito sa pa maraan na wto
Naman!. . Di na naubos ang gasul ko.