Thank you sharing this recipe Vanjo. I followed your procedure step-by-step but instead of deep frying it I air fried it for 40 minutes at 395 degrees and it came out good exactly the same as yours. So yummy. Thank you. I have avoided the splatter of the oil this way.
Ikaw ang panalo, mula sa payak na presentasyon at sa detalyadong instructions mo ay hindi ako nagdalawang isip na i-click ang like at subscribe botton. Mabuhay ka.
When I moved to the US, I didn’t know how to cook anything. Natutunan ko lahat dahil sa panlasang pinoy, I have been watching your old videos. It’s good to see the face behind the voice I’ve been listening to for 4 years😊
Hi ! I'm a sr citizen, and am looking for a recipe that I could cook easily and accidentally found this Panlasang Pinoy. I thought you're a Japanese and will be giving instruction in Niponggo. I find your video easy to follow and also there were some added tips why it should be boiled first before adding salt, pepper and so on as an example. Your giving your secrets in cooking, and I like that. I thought also your living in Philippines. By the way, I'm from Tacloban city,Leyte , Philippines. Thanks and GOD bLESS yOU!
Very nice and it looks delicious!!! I’ve tried to cook this dish on several occasions, but with no success!!! The skin has always turned out soft or partially crunchy!!! The one step that I did not do was the dry rack! It seems as though it is very important to eliminate all moisture from the pork before frying it!!! I’ll try this step on my next attempt!!! Thanks for the video!!! ☮️🖖🏽
Harvey Guiang aq rin bro dto aq natutomg magluto haha asawa hnd marunong so aq na ngluluto;) buti anjn si sir vanjo haha magaling magturo kht naka video:)
I tried this. Pinakuluan ko yung liempo slabs ko kaya lang when it dried, naparami yata yung lagay ko ng asin hahaha! Tapos crispy talaga sya. Hindi ko na tinusok tusok yung balat ng pork pro naging crispy pa rin at sa medium heat ko lang pinrito. Slow frying under medium heat worked for my crispy belly. Salamat po sir Vanjo!
Hi sir Vanjo, I am 1 of your avid fans in this super helpful food vlog. I have tried a lot of your recipes and they all are soooo incredibly delicious. I always cook for my family and they really like the taste of every dish I make from your vlog. Thank you for sharing your passion and love for Filipino dishes. I will always be grateful learning and eating them as I also get the chance to keep my family happy with my cooking because of you. More food vlogs and happy tummies to each of your subscriber.😂 -Coco from Davao
idol ko tlga si Sir Vanjo. dhil dyan n-inspire ako to show my cooking skills, echos lng.. the Feelingera way.. sabi nila pwedeng pwede nman dw po ang lasa.. check nyo din po channel ko after nyo iwatch si sir vanjo. thank you panlasang pinoy for inspiring me.. hats off.
Wow1.6 million subscribers si Kuya, haneeep That’s a lot of revenue from you tube. Sobrang galing mo kase Kuya. We all love the content... keep it up, we’re all gutom na gutom, can I hire you as our chef.
2 yrs nkong silent fan mo sir. Sayo lang talaga ako napa enhance ang pagluluto ko. Maraming salamat po. Mostly ng videos mo naka download offline sakn kase gusto ko, lagi ko pinapanuod videos mo habang nagluluto kahit walang data.
It's 8am here in China and I am fasting. I need to wait for another 4hours for my eating window and here I am watching this. I am drooling now. All I can say is wow! My stomach is growling, hahaha.
Kakagawa ko lang nito ngayong araw! Tho, 30mins lang pinatuyo yung pork(sobra yung sabog ng mantika HAHAHA) WORTH IT PA RIN. Sobrang lutong tas sarap hehe. Thank you chef!
Prang gusto ko ng sumakay ng tricycle at pumunta sa robinson a bumili ng liempo hahaha .. makaluto nga nyan salamat chef ang gwapo mo ala bong revilla ang appeal hehehe
Wow, ang galing mo naman Chef..well explained and easy to follow steps..kahit di ako mahilig sa chicharon, pero parang mapapaluto ako nito..thank you and nice to watch your videos..God bless..
A couple of tips. Don't choose a thinly sliced pork belly as it will become too dry. The one in this video has appropriate thickness but if you want it juicier get a slab. The same technique works. If you don't want it too salty, use kosher salt like diamond crystal.
saraaaapppp!!!!na-try ko na po yan turo nyo.talagang sarap at kuha ko yung lasa.gustuhan ng anak ko!!!!maraming salamat.god bless po palagi sa inyong pamilya.
Hi Vanjo, i just found your channel and this appeared as one among the suggested videos. I am glad to have found your channel. I am living here in the US East Coast and a newcomer to the US. Adjustment has been good so far except that when it comes to meals, i always end up eating out, buying simple food to fry or microwave or eat at a Filipino restaurant. I enjoyed watching this video with its complete and specific instructions on how to cook. So happy to see a lot of videos on your channel. A new subscriber.
Thank u soo much Chef Vanjo..naalala ko Tuloy si Tatay.....ganyan den po ginagawa nya sa pork belly.....Masarap nga po yan...Frm Indonesia..always following u...Gbu Sir & Family
Chef Vanjo, thank you for sharing this recipe. Easy to follow. I will definitely going to try it. God bless you and, your family. Watching from South Carolina USA.
The Chinese have been cooking "Chicharon" for thousands of years in Asia. When the Spanish got to the Philippines and tasted it, they took the recipe to Spain and got so popular. Then they conquered the Americas but there were no pigs, so they introduced pigs and the Mexicans made the world crave for it.
Wrong. Chicharon or chicharron originated from andalusia spain and latin america is first conquered by the spanish before they even got here in the philippines
@@solarbeam1237 the captions are auto-generated, meaning it would work if he were speaking clear English. Since he isnt the captions speak gibberish rather than a recipe
Bistek Tagalog is the best. Steaks in Phils are always tough even if the beef comes from a young animal because beef is not aged, slaughtered while the cow is still in rigor mortis. Steaks are almost always cooked well done.
Sir maraming salamt po sa mga videos nyo sa pgluluto, marami po akong natutunan na luto sa inyo, sana po ay mas marami pa kayong videos para marami pa kming mtutunan sa inya, mraming salamat sir, god bless po👍👍
walanjo, chef vanjo pagkapanood nito napabili agad aq ng pork belly.. hehehe.. magawa nga..😄 very nice chef and thank you sa pagshare mo ng kaalaman pagdating sa pagluluto..
Just bought pork belly. Try ur receipe as soon. If i had not watched you cooking in the beginning i thought you were eating prawn crakers. So tempting. Craving for it. Salamat po
Thank you sharing this recipe Vanjo. I followed your procedure step-by-step but instead of deep frying it I air fried it for 40 minutes at 395 degrees and it came out good exactly the same as yours. So yummy. Thank you. I have avoided the splatter of the oil this way.
hi yuj
Ikaw ang panalo, mula sa payak na presentasyon at sa detalyadong instructions mo ay hindi ako nagdalawang isip na i-click ang like at subscribe botton. Mabuhay ka.
Your vlog has improved a lot. Years ago, it was like a cooking class. Now its likea friend teaching to us. Nicely chill. Love all the food posted.
When I moved to the US, I didn’t know how to cook anything. Natutunan ko lahat dahil sa panlasang pinoy, I have been watching your old videos. It’s good to see the face behind the voice I’ve been listening to for 4 years😊
*_Who is hungry_* ?! [salivating]
👇🏼
me hehe
siak 😊 me
ME!!! im watching this 12 midnight
Ako 😋😋😋😋
Me - I'm getting hungry. 🍖
Hi ! I'm a sr citizen, and am looking for a recipe that I could cook easily and accidentally found this Panlasang Pinoy. I thought you're a Japanese and will be giving instruction in Niponggo. I find your video easy to follow and also there were some added tips why it should be boiled first before adding salt, pepper and so on as an example. Your giving your secrets in cooking, and I like that. I thought also your living in Philippines. By the way, I'm from Tacloban city,Leyte , Philippines. Thanks and GOD bLESS yOU!
Thanks for the techniques you share po. Ma try nga to bukas hihihi! Keep it up sir. More power!
Panlasang Pinoy -Vanjo Merano pork belly chicharon good job mouthwatering well done delicious delicacy Pinoy na Pinoy enjoyable to watch
Bat ganun?!
Pareho gusto ko tikman...
Yung niluto at ung nagluto😅🤤🤤🤤
Salamat po sa mga recipe nyo binibigay,tuwing may lulutin ako PANLASANG PINOY agad ang pinapanood ko..maraming salamat po...GODBLESS
Very nice and it looks delicious!!! I’ve tried to cook this dish on several occasions, but with no success!!! The skin has always turned out soft or partially crunchy!!! The one step that I did not do was the dry rack! It seems as though it is very important to eliminate all moisture from the pork before frying it!!! I’ll try this step on my next attempt!!! Thanks for the video!!! ☮️🖖🏽
Panlasang pinoy. Dito ako natutong magluto para sa niligawan ko :) ngayon ikakasal na kami after ilang years :) thank you chef vanjo
Harvey Guiang aq rin bro dto aq natutomg magluto haha asawa hnd marunong so aq na ngluluto;) buti anjn si sir vanjo haha magaling magturo kht naka video:)
I will definitely try to cook this tomorrow. Looks so yummy 🤤
Wow so crispy and yummy try ko sita bukas
...dapat maaga sa market pra makakuha ng good na klase ng pork belly salamat sir thumbs up👍👍👍 ..
Asteg ka Chef Merano! Easy to prepare and simple recipes like this made me learn how to cook, my wife and children love it. Dahil yan sayo Chef!
I tried this. Pinakuluan ko yung liempo slabs ko kaya lang when it dried, naparami yata yung lagay ko ng asin hahaha! Tapos crispy talaga sya. Hindi ko na tinusok tusok yung balat ng pork pro naging crispy pa rin at sa medium heat ko lang pinrito. Slow frying under medium heat worked for my crispy belly. Salamat po sir Vanjo!
Hi sir Vanjo, I am 1 of your avid fans in this super helpful food vlog. I have tried a lot of your recipes and they all are soooo incredibly delicious. I always cook for my family and they really like the taste of every dish I make from your vlog. Thank you for sharing your passion and love for Filipino dishes. I will always be grateful learning and eating them as I also get the chance to keep my family happy with my cooking because of you. More food vlogs and happy tummies to each of your subscriber.😂
-Coco from Davao
Ang sarap na naman! Nakaka gutom! Thank you sa mga vid mo na tututo akong magluto. 👍
I always buy pork chicharon. I will try to make it my own, thank you for sharing this very simple recipe of the pork chicharon.
Jane Dudynsky
sarap nga sis
paano po niluto ang sayo jane?
idol ko tlga si Sir Vanjo. dhil dyan n-inspire ako to show my cooking skills, echos lng.. the Feelingera way.. sabi nila pwedeng pwede nman dw po ang lasa.. check nyo din po channel ko after nyo iwatch si sir vanjo. thank you panlasang pinoy for inspiring me.. hats off.
Wow1.6 million subscribers si Kuya, haneeep
That’s a lot of revenue from you tube. Sobrang galing mo kase Kuya. We all love the content... keep it up, we’re all gutom na gutom, can I hire you as our chef.
Pero walang ads
2 yrs nkong silent fan mo sir. Sayo lang talaga ako napa enhance ang pagluluto ko. Maraming salamat po. Mostly ng videos mo naka download offline sakn kase gusto ko, lagi ko pinapanuod videos mo habang nagluluto kahit walang data.
It's 8am here in China and I am fasting. I need to wait for another 4hours for my eating window and here I am watching this. I am drooling now. All I can say is wow! My stomach is growling, hahaha.
Lol
+Kathy morris me too hahaha
@AL take note, walang ampalaya ang chicharon, bat ampait pait mo? Get well soon sayo.
Pasikat lang to eh sa China ka?? So?
@@johnalbertluyun9189 and 'so' rin sayo sa comment ko, bat sobra kang affected? Sorry sa inyo kung na stress kayo sa comment ko, di naman kayo inaano.
Kakagawa ko lang nito ngayong araw! Tho, 30mins lang pinatuyo yung pork(sobra yung sabog ng mantika HAHAHA) WORTH IT PA RIN. Sobrang lutong tas sarap hehe. Thank you chef!
Prang gusto ko ng sumakay ng tricycle at pumunta sa robinson a bumili ng liempo hahaha .. makaluto nga nyan salamat chef ang gwapo mo ala bong revilla ang appeal hehehe
sana ngayong 2021 ay mkamit ng lahat ng nangangarap na umasenso sa yt😊
You earned a new subscriber. Ito yung need ko na finish product. Well detailed and clear yung instructions. I really did learn alot. Thank you sir.
I dont see reasons to dislike this video... thanks for sharing
Hahaha nakakagutom po Sir! 🤦🏻♀️🤤🤤
Wow, ang galing mo naman Chef..well explained and easy to follow steps..kahit di ako mahilig sa chicharon, pero parang mapapaluto ako nito..thank you and nice to watch your videos..God bless..
that was superlicious sir! Thanks for the technic!!!love it!
Ala eh ka pogi naman pala ng chef.. ikaw pala ang nagboboses sa panlasang pinoy... Sarap naman chicharon...may natutunana ako.
Thank you for sharing your talent po. I learn to cook a lot of dishes because of watching your channel 😍 salamat po. God bless
Wow crispellicious, galing nang mga reciepe mo sir Vanjo...nag prepare ang mag luto talaga ako nito ....tnX Panlasang Pinoy😋😋
Sir, I always like how you explain specific actions and options in your instructions. You are an excellent teacher. Thanks.
gusto ko mag businness nto ung sitcharong bagnet
Galing mo talaga magluto kapatid, try ko eto mag cravings ako, bibili mona ako ng pork belly.
I love your voice and how you speak Tagalog. Everyone speaks English here at my home. The only time I speak Tagalog is when I’m mad at my kids. Lol.
Sir sarap nang luto mong chicharon,kahit highblood ako kakain pa rin ako niyan magluto ako ng ganyan sundin ko ang recipe.,God bless you.
A couple of tips. Don't choose a thinly sliced pork belly as it will become too dry. The one in this video has appropriate thickness but if you want it juicier get a slab. The same technique works. If you don't want it too salty, use kosher salt like diamond crystal.
He did mention it's supposed to turn out like chicharrón so the thickness he used is perfect. Pretty sure he knows that already.
Thanks dami ko ng natutuhan saiyo hijo, more power at ingatan ka nawa lagi ng Panginoon at ang iyong buong sambahayan.
Epic!!! Restaurant quality.
You're the best!! Thanks for this very informative step by step procedure :))
saraaaapppp!!!!na-try ko na po yan turo nyo.talagang sarap at kuha ko yung lasa.gustuhan ng anak ko!!!!maraming salamat.god bless po palagi sa inyong pamilya.
Hi Vanjo, i just found your channel and this appeared as one among the suggested videos. I am glad to have found your channel. I am living here in the US East Coast and a newcomer to the US. Adjustment has been good so far except that when it comes to meals, i always end up eating out, buying simple food to fry or microwave or eat at a Filipino restaurant. I enjoyed watching this video with its complete and specific instructions on how to cook. So happy to see a lot of videos on your channel. A new subscriber.
the best channel kapag may gusto kang lutuin na pinoy dish. ❤
bakit po talaga pag ngugutom ako ikaw ang nasa notification ko?🤣
Thank u soo much Chef Vanjo..naalala ko Tuloy si Tatay.....ganyan den po ginagawa nya sa pork belly.....Masarap nga po yan...Frm Indonesia..always following u...Gbu Sir & Family
Nice! You're showing your face now! Long-time fan of your channel's content. :D I learned how to cook sopas and mechado from this channel.
gusto ko pong matutung mang luto ng ibat ibang pagkain,kay nga palagi akong manonood ng ibat ibang maga lutuin niyo.
Bukod sa pagluluto niya, i love his voice din. ❤️ Hihi
Ibog lang yan mam
Saraaaap nman ....3yrs n aqong d nkatikim ng Pork..naglalaway tuloy aqo sa lutong ng bawat kagat u kuya Vanjo...
OMG! I need this in my life 🐷🐷
Sarap nito
Nakakainggit ka ...salamat sa mga ipinakikita mo kung paano ang pagluluto ng mga pagkain masasarap. Salamat po.
Ang pogi pala ni Panlasang Pinoy! Hahaha. Thanks for the recipe, gonna try this definitely 😊
Hi
O
Bakit may dislike? Ah mga bawal na pala sa ganitong menu. Thanks sir vanjo! Natakam ako sa lutong ah!
well explained sir chef vanjo....yung 16 na nagdislike e mga highblood....hahha
Hahaha true 😂
Hahaha ayaw ng baboy
29 na cla
Haha, ako naglike kahit high blood 😂
yung mga nag like actually nanunuod din tas gagayahin nila, gagawa ng ibang version.. 😂
Nakka gutom, pag uwi namin sa pinas subokan ko mag luto.
Chef Vanjo, thank you for sharing this recipe. Easy to follow. I will definitely going to try it. God bless you and, your family. Watching from South Carolina USA.
p
p
@@papapidelamerced5974 000pppp00pp0000000000p000000p0l
Gostong gosto ko panoorin tong panlasang pinoy maliwag ang kanyang paliwanag sa pag loloto
I am SALIVATING! Thanks for the video!
Pucha.. nakakatulo ng laway..
Makabili nga ng pork belly..
Tnx...
Galing! I've learned a lot of techniques in your style of cooking.
Wow sobrang natakam ako, itry ko to snay lumutong ang luto ko thank you po!!!
Tulo laway na po ako,, tataba na namn po ako dahil sa dami Ng niluluto njo 😊😊😊Try können po ito,,
Mainam dn Yan para sa mga taong putok batok😂😂
The Chinese have been cooking "Chicharon" for thousands of years in Asia. When the Spanish got to the Philippines and tasted it, they took the recipe to Spain and got so popular. Then they conquered the Americas but there were no pigs, so they introduced pigs and the Mexicans made the world crave for it.
Wrong. Chicharon or chicharron originated from andalusia spain and latin america is first conquered by the spanish before they even got here in the philippines
kakakain q lng meryenda ..gutom n ulit dahil sau 😂😂😂
Short and sweet I love this recipe... I'm going to follow this recipe because you made me so hungry watching this video. Good job.
I am from America and I love this!!!!
Oh my goodness! I am so hungry. Will try this recipe this weekend.delicious looking.
So nice to finally see the man behind these delicious recipes . Been watching your videos since I've decided to learn how to cook.. Ahahaha
Basta from Chicago, panalo!
2:23 "At makalipas ang isang oras. Eto na ang ating laoya."
As akways....well presented....clear.....easy steps fully explained.....I love your style of cooking...Keep it up......
So jealous I can hear the crunch while you are eating the liempo..Thank you ! March 2019 Florida
Melinda Angeles
me too sis it’s my all time fav
Just did this today ty pooo sirrrrr sayo tlga ako natuto magluto ❤️❤️❤️❤️
Can you please put subtitles, I love watching your video, it's just that I don't understand .Thanks
there is caption in the options
@@solarbeam1237 the captions are auto-generated, meaning it would work if he were speaking clear English. Since he isnt the captions speak gibberish rather than a recipe
sarap naman! subokan ko yn kc di ako marunong magluto..hehe.
Subtitles are there
Ito na nga po, sinusubukan ko na. Hehe ipapabaon ko sa mga bagets ko bukas. Thank u chef😊
I love the gloves sir Vanjo :D
Talaga po na nagawa ko na po ito... At napakasarap , malutong at super sa sarap.... 2klg , ang ginawa ko....
IDOL GAWA KA STEAK!! Ph inspired ganon!!!
Bistek Tagalog is the best. Steaks in Phils are always tough even if the beef comes from a young animal because beef is not aged, slaughtered while the cow is still in rigor mortis. Steaks are almost always cooked well done.
Yung mga tips helpful sa mga baguhan magluto tulad ko💖
So mga kabayan👋 mag-ingat po habang nagpriprito baka magalit ang mantika.😉😁😁
Hi kuya ✌👍🏼😍
Totoo yan! Muntik ako sabunutan nung mantika last time. 😂 😂 😂
@@sheilaso450 😂😂😍
Totoo po yan. 1 time nagsuntukan kami sa sobrang galit
@@icebear5151 baka magalit niyan sa atin si Kuya 😂😂😂😂
Kuya ✌po😘😘
ang galing mo talaga sir! hindi ako nagluluto pero yung mga videos mo, madami na akong naluto for my family! mabuhay po kayo! at maraming salamat po!
Sino ba yang mga nag-dislike sa video na to? Kulang ba kayo sa aruga? Sarap nyong pektusan! Kayo ipi-prito ko dyan eh!
😂🤣😂 kamag anak yan ni boy logro😁
kyle rein mcrndng hahahahahah lt
May highblood sila kaya ganyan lol
@@kylereinmcrndng936 Pingpingpingping
for sure mga vegan yan! o yun mga pumutok ang batok! lol
OMG.,, sir vanj,, sarap nyan gagawin ko talaga yan,, sarap,, sarap grabe nakakaloka ang crunchy
Pa request naman...how to cook SHABU SHABU
lintik amputik hahahah
Ang sarap mong kumain. Nagutom tuloy ako.thank you sa uuliting video.
Why are you uploading this at 3 am? Why are you doing this to us waaaaaaa 😭😭😭😭😭
Akala ko ako lang hahaha
Ang tanong bakit gising pa kayo
US base sya haha nasa US ata sya
@@kennethsantos6428 US Base?? kung 5 am sa Us 6pm dito sa pinas
@@nightfurymoderator3940 dunno about that haha
Naglalaway ako sa sarap.. Masubokan nga bukas
Watching from New Zealand
Sir maraming salamt po sa mga videos nyo sa pgluluto, marami po akong natutunan na luto sa inyo, sana po ay mas marami pa kayong videos para marami pa kming mtutunan sa inya, mraming salamat sir, god bless po👍👍
Nandito kalang pala doofenshmirtzz. paturo mag gusion
յαψαɾ ϯαϯϯσσ HAHAHAHAHAHAHAHAHAHAHAHAH
LOL
walanjo, chef vanjo pagkapanood nito napabili agad aq ng pork belly.. hehehe.. magawa nga..😄
very nice chef and thank you sa pagshare mo ng kaalaman pagdating sa pagluluto..
Haluh first time to see you po , happy to see you been watching you po for the long time tsinoy po pala kayo 😄
Wow… Tiempo ang video. Balak Kong iluto ito. Thanks👏
ENGLISH SUBTITLE PLEASE? Love watching your videos but cant understand it
From what country are you from??
You can turn on the "Caption" in English so that you can understand him.
Nevermind, it doesn't work... Lol
@@shinobisenzo1932 Philippines
Just bought pork belly. Try ur receipe as soon. If i had not watched you cooking in the beginning i thought you were eating prawn crakers. So tempting. Craving for it. Salamat po
Pinagalitan po ako kasi nilawayan ko yung unan ni mama😂
P.S. sa mga hindi nakaintindi, naglalaway po ako nun tapos nalawayan ko yung unan😂
Nakakagutom bukas magluto ako yan
Chef, saan po nakakabili ng splatter screen?
Wow sarap 😋😋🤤🤤🤤 .... bakit kaya me mga nag dislike into?.🤔🤔🤔