00:00 [music]
00:03 Crispy, crunchy, juicy!
00:05 Who can resist lechon?
00:08 So if you're ready,
00:10 come to La Loma, Quezon City!
00:13 But did you know?
00:16 There's a lechonero here
00:18 who has a special recipe.
00:20 Let's meet our wonder, Monchi,
00:23 the owner of Monchi's Lechon.
00:26 Monchi Rito has been selling lechon in La Loma for more than 30 years.
00:30 Lechon is a part of our culture.
00:33 It's a symbol of success and prosperity
00:36 and love for our family and our Filipino culture.
00:40 He puts the old simple lechon that he sells
00:45 with fillings.
00:47 The seafood crab and sumpu
00:49 that he sells in La Loma
00:52 are our favorite Filipino dishes, right?
00:56 So it came to my mind
00:58 that I'll put his favorite seafood in lechon.
01:01 So it means that it will be a very special lechon.
01:04 That special lechon
01:07 will be a sample of the ultimate heartthrob
01:09 and country-leading man.
01:11 Who else?
01:12 The country-leading Keng Poy, M-Poy.
01:15 Good morning, fellow Wonders!
01:20 We're here in La Loma
01:22 to visit one of the most delicious lechon in here,
01:26 Monchi's...
01:28 Lechon.
01:30 Alright.
01:31 Let's proceed ourselves.
01:33 And to make your lechonchibugan experience worth it,
01:39 time out first in being a heartthrob M-Poy.
01:42 Because for today's video,
01:44 you will be a lechonero.
01:47 Good morning, Uncle Monchi.
01:50 Good morning, M-Poy Idol.
01:52 Yes, good morning to you all.
01:54 We will be cooking seafood lechon.
01:56 If you're wondering,
01:57 this is my first time cooking seafood lechon.
02:02 After mixing the ingredients we will be using,
02:08 we will now put it inside the pork.
02:10 Can we put it in now?
02:12 Yes, you can.
02:13 Sorry, it's a shrimp.
02:15 I'll put your cousins first.
02:17 We will now put the special ingredients,
02:22 the prawns and the mackerel,
02:24 along with the seasoning.
02:26 This lechon is so delicious.
02:29 If you're not going to ask,
02:32 my favorite is the prawns.
02:34 And these are the crabs.
02:37 Yes, the crabs.
02:38 And the shrimp.
02:40 And the crabs.
02:43 Of course, my favorite is the lechon.
02:45 The skin.
02:47 It's so crispy.
02:48 It's so crispy.
02:50 Why did you think of using prawns and mackerel?
02:55 Why not sea bass,
02:58 or other kinds of seafood?
03:00 Because our ancestors and the Filipinos,
03:02 preferred prawns over crabs.
03:06 It's hot.
03:07 Because this is the most expensive seafood.
03:10 So this is the most delicious.
03:12 And it's fat. Look at it.
03:14 Yes.
03:15 The meat is fat.
03:16 And when the seafood and the seasoning is all in,
03:20 it's time to grill the lechon.
03:23 Of course, Empoy is not yet done.
03:26 He will also try to grill the pork.
03:28 It's like you're ironing your shoes.
03:30 Exactly.
03:31 Right?
03:32 Let's see if we can do it.
03:35 What's the point of using this?
03:37 It's a lechon.
03:38 Because lechons don't get burned
03:40 in charcoal.
03:41 In high heat.
03:43 This is a lechon that got inside.
03:45 It got inside.
03:47 It got inside.
03:49 It's a lechon that got inside.
03:52 It's a bit hard.
03:54 Because it's my first time
03:57 grilling this kind of animal.
04:00 I feel sorry for him.
04:02 Next step,
04:03 we will soak the lechon in soy sauce.
04:06 It's like you're bathing this baby.
04:10 Wait, wait, Sir Monchi.
04:13 It's a bit slimy.
04:14 I will put it back in the...
04:16 Do you have shampoo?
04:18 No, I don't.
04:19 Shampoo.
04:20 Yeah, I'm sorry.
04:21 Salt.
04:22 So now,
04:25 we will grill the lechon seafood.
04:29 [music]
04:32 And just like the traditional way of cooking lechon,
04:35 it's time to put it under the cooling
04:38 for a while.
04:40 When the lechon is cooked,
04:43 does it have a sign?
04:45 Does it look like it's in a jeep?
04:47 We know that when we cook lechon,
04:51 the "siko" is red.
04:53 The "siko" is red?
04:54 Yes, it will come out.
04:56 It's red like a fish.
04:57 Is it left or right?
04:59 It's both.
05:00 After 2 hours,
05:03 the seafood lechon is cooked.
05:05 Can I taste it, Empoy?
05:07 Alright, KaWonderers.
05:09 Our seafood lechon is cooked.
05:12 How was your experience with lechon?
05:14 It was a good experience.
05:16 It's not easy to cook.
05:19 But, I'm right, right?
05:20 But when the lechon is cooked,
05:22 you will feel full of yourself.
05:26 You will really get full.
05:27 We will add that to give to the girls.
05:32 Susan, I will bring that to you.
05:37 Promise.
05:38 Can we put it here?
05:39 Because I can't see the spoon.
05:41 I will not refuse the pasta lechon, Empoy.
05:48 Do you have a surprise for me?
05:50 Surprise?
05:51 Yes, of course I have a surprise for Ms. Susan.
05:55 And this is the…
05:57 Ta-da!
05:58 Seafood, right?
05:59 Lechon seafood.
06:01 Did you taste the cooking?
06:03 I tasted the cooking.
06:04 Sir Monchi taught me.
06:06 Let's taste it to see if it's really delicious.
06:09 It's so juicy.
06:11 There.
06:12 Wow.
06:13 Do you know, Ms. Susan?
06:15 That's my favorite breakfast.
06:18 I just put it in the pan.
06:24 It's tasty.
06:25 It's spicy.
06:26 It's spicy.
06:27 It's spicy, right?
06:28 Yes.
06:29 This is the cousin of Herlin Budol.
06:31 Let's taste his cousin.
06:34 Let's just open it.
06:36 No, because…
06:38 Personally, I, Ms. Susan,
06:41 it's my first time to cook lechon seafood inside.
06:45 You know, that's new.
06:47 Lechon is lechon, right?
06:48 It doesn't have any meat inside.
06:50 Other than the egg,
06:52 I put it in.
06:54 But this is different.
06:55 You cook the lechon,
06:56 and there's seafood inside.
06:58 It's really delicious.
07:00 The lechon is really delicious.
07:01 And it's a bit spicy.
07:03 It's spicy.
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