00:00In its crispy skin, soft and juicy meat from head to toe, it's delicious to eat.
00:16The best snack, the star of all Filipino snacks, Lechon.
00:21The word Lechon is from the Spanish word Leche or Milk.
00:30Suckling pig or piglet that drinks milk from its mother is what is usually made Lechon back then.
00:36And for you not to get tired, some cooks here, like Edita, came up with ideas using the leftover Lechon from the past.
00:45Like Balot a la pobre with Lechon and Bulanglang with Balanoy.
00:50And here's our Balot a la pobre with Lechon.
00:59Mmm. The pork is so tasty.
01:02Yes, ma'am.
01:03Mmm. I can't imagine that Lechon and Balot go well together, but this is delicious.
01:14Alright, here's our Bulanglang with Lechon.
01:21Mmm.
01:24This is the Lechon dish that you won't feel guilty.
01:28Yes, ma'am.
01:33I can't describe it. It's like a simple milk.
01:38But the flavor of Lechon is really different.
01:41Delicious.
01:44Very good.
01:50If Lechon is the only dish to be discussed, it won't be left out from the feast.
01:56This restaurant in Makati brought the unique flavor of Lechon of Cebu to Metro Manila.
02:08What's the difference between Luzon Lechon and Visayas Lechon?
02:13It's a great question.
02:14There's really only two major kinds of Lechon which people don't realize, I think.
02:19Okay.
02:20The Lechon from Luzon has no stuffing.
02:22The Lechon from Luzon, the one you eat in Manila or in Batangas,
02:27the premium of it is that the meat is tender, but it needs a sauce.
02:33There's a sauce, ma'am.
02:34Yes.
02:35If you're from Visayas, what they're proud of is that there's a lot of ingredients in the stomach and then it's fried.
02:42One of the secrets of a delicious Lechon is that they poke the skin to make it more crispy.
02:49It looks so good.
02:52The question is, is it inside?
02:55Let's see.
02:57Wow, look at that.
03:03You can really hear the crunchiness.
03:05It's so good.
03:07Wow.
03:10Let's taste it.
03:11As you can see, we only put the sauce in the middle.
03:14So, we'll know that we did it perfectly if the skin is also tasty.
03:23It's so good.
03:25And you can taste the saltiness.
03:28Next, we'll taste the famous Lechon of Samar.
03:32Their Lechon is different because their version is 2-in-1.
03:38First, we'll peel the skin of the lechon.
03:43Then, we'll put it inside.
03:45Just like that?
03:46Yes.
03:48Then, we'll put the onion, garlic, pepper, star anise, and salt.
03:58This is for the taste of the meat of the lechon.
04:01This is for the taste of the lechon.
04:02This is for the taste of the meat of the lechon.
04:03Okay.
04:04We also have a tanglad.
04:05This is called Cevidino Onion Rings.
04:11In Kalbayong Samar, they have a different version of lechon.
04:15Their new version has a chicken lechon inside.
04:21It's different.
04:22So, we put tanglad, gavin, and sweet potato in this lechon.
04:27And all the other things to make it more delicious.
04:29Yes.
04:30But that's not enough.
04:31What the people of Kalbayong Samar want is to put chicken inside.
04:35Yes.
04:36Why do they put chicken inside the lechon baboy?
04:40Because the customer requested it.
04:42They said that the chicken inside the lechon is more delicious.
04:46It's different because the lechon that we usually buy outside is different.
04:53So, now, we'll dry it.
04:54Yes.
05:00So, what will happen here is that the natural oils, flavor, and taste of the lechon
05:12will be mixed with the sweet potato, gavin, and chicken.
05:18So, the chicken and gavin will have a different taste
05:21because it has tanglad.
05:24Tanglad and our ingredients.
05:26Yes, and the same flavor of the lechon.
05:30Yes.
05:33To make sure that the pork inside the lechon is tender and delicious,
05:36they don't age the pork inside the lechon for more than two months.
05:43That's why they'll only cook the pork for two hours.
05:46Once the skin is cooked, the pork inside the lechon is also cooked.
05:53The same goes for the chicken and gavin inside the lechon.
05:58After two hours, here's our lechon.
06:03Pork lechon with chicken lechon.
06:07I'm excited.
06:10Oh, wow.
06:12It's so crunchy.
06:16There.
06:18Let's taste it.
06:19Yes, ma'am.
06:22Crunchy.
06:23Crunchy.
06:26And you're just eating the skin.
06:28Yes, ma'am.
06:29Because I'm tasting the tanglad.
06:30Yes, ma'am.
06:31And the meat inside, the juice comes out.
06:36That's why it has a different taste.
06:44Yes, ma'am.
06:46Yes, ma'am.
06:52Crispy.
06:53How is it?
07:15Yes, ma'am.
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