An entrepreneur in Sampaloc, Manila revealed the success story and even some kitchen secrets of his famous cochinillo. Christian Tolentino of Boss Cochinillo has gone a long way from his P4,000 capital as he is now earning over 6-digits income monthly.
Since huge gatherings are not allowed due to the pandemic, the small cochinillo has found its place into the family table. It is perfect for noche buena, birthdays or other special occasions for a small number of people. Cochinillo are so juicy and tender that it has been a popular way to chop it using a plate.
Adapting to the new normal
Christian shared with GMA’s Pera Paraan that he started his cochinillo business during the height of the pandemic. He used to supply suckling pigs for over two decades to several restaurants in Manila. Since the pandemic slowed down the hospitality industry, many restaurants closed. As he saw his business going to a halt, Christian decided to take the matters into his own hands. He has ovens that are unused and wanted to come up with something unique to sell. It was Christian’s daughter who suggested he make cochinillo and they would market it.
With a P4,000 investment, Christian roasted his first cochinillo for sale. Fortunately, his business idea was such a hit. Depending on the size, Boss Cochinillo sells it for P6,500 to P8,000. It usually feeds 10 to 12 people.
Fast forward to today, Christian now has 11 ovens to cook 30 cochinillos all at the same time. And as the holidays are here, Christian’s cochinillos are always sold out.
Making Cochinillo
Christian shared a few secrets on how to make his famous Boss Cochinillo. First, put garlic and onion leeks on the suckling pig. Add salt, pepper, rosemary and paprika. Rub all the ingredients with olive oil to the belly. Marinate it overnight before securing the pig’s belly. They also brush the skin with oil and atsuete to give it a delectable color. Roast it in the oven for 2 to 3 hours.
Like many businesses that thrived during the pandemic, Christian’s Boss Cochinillo was a product of innovation and hardwork. It is an inspiring story of how businesses can succeed if entrepreneurs are good at coping with change.
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