00:00The lechon is a must in Juan's every meal.
00:08There's even seafood.
00:20That's why M4y didn't miss this opportunity to cook and feast on his first guesting on iWonder.
00:30Crispy, crunchy, juicy.
00:33Who can resist lechon?
00:36That's why if you're ready, you should come to La Loma, Quezon City.
00:42But did you know?
00:43There's a lechonero here who has a unique way of cooking it.
00:47Let's meet Monchi, the owner of Monchi's Lechon.
00:53Monchi has been making lechon in La Loma for more than three decades.
00:57Lechon is a part of our culture.
01:00It's a symbol of success, prosperity, and love for the family in the Filipino culture.
01:09The simple lechon he used to sell was filled with filling.
01:16Good morning, KaWonders.
01:18We're here in La Loma to visit one of the most delicious lechons here,
01:24Monchi's Lechon.
01:28Alright, let's proceed ourselves.
01:35Good morning, Tito Monchi.
01:38Good morning, M4y Idol.
01:40Yes, good morning to you all.
01:42We're going to cook seafood lechon.
01:45If you haven't asked, this is my first time cooking seafood lechon.
01:54After mixing the seasonings, we're going to put it inside the pork.
02:01Sorry, shrimp.
02:03Budol, I'm going to put your cousins first.
02:07After putting the special fillings,
02:10we're going to put the prawns and shrimp, along with the lechon.
02:14It's hot, it's hot.
02:15Because this is the most expensive seafood.
02:18Yes.
02:19So this is the most delicious.
02:21And it's fat, look at it.
02:23It's fat, right?
02:26And when the seafood is all in, it's time to cook the lechon.
02:33Of course, M4y is not yet done.
02:35He's going to try to cook the pork.
02:37It's like you're ironing your shoes.
02:39Exactly.
02:40Right?
02:41Let's see if we can do it.
02:44What's the purpose of using this?
02:46Maybe it's not going to burn in the charcoal, in the high heat.
02:52Maybe this will go in.
02:55It went in.
02:57It went in.
03:00It's like you're bathing this baby.
03:03Wait, wait, sir Monchi.
03:05It's moving a bit.
03:06I'm going to put it in.
03:09Do you have shampoo?
03:10I don't have shampoo.
03:12I don't have shampoo.
03:13Sorry, sorry.
03:17And just like the traditional cooking of lechon,
03:19it's time to put it on top of the charcoal for more than an hour.
03:25When the lechon is cooked, does it have a sign?
03:29Does it move like it's in a jeep?
03:32You know, we can tell when the lechon is cooked.
03:35The core is red.
03:37The core is red?
03:38Yes, the meat will come out, it will turn red like it's toasted.
03:41Is it left or right?
03:43Both.
03:46After two hours, the seafood lechon is cooked.
03:48Will I be able to taste it, Mpoy?
03:51Susan, I'll bring it to you.
03:53Promise.
03:54Can we put it here?
03:55Because I can't see a spoon here.
03:57I'll just help you.
04:01As long as it's lechon, I won't refuse that, Mpoy.
04:05Do you have a surprise for me?
04:06Surprise?
04:08Yes, of course I have a surprise for Ms. Susan.
04:11And this is...
04:13Ta-da!
04:14Seafood, huh?
04:15Lechon seafood.
04:16That's it.
04:17Have you tried cooking it?
04:18I've tried cooking it.
04:19Sir Monchi taught me.
04:22Let's taste it to see if it's really good.
04:25It's so juicy.
04:26There.
04:27Wow.
04:29Mmm.
04:30It's good.
04:31It's tasty.
04:32It's spicy.
04:33There's a hint of spiciness.
04:34There's a hint, right?
04:35Mmm.
04:39How was your lechonero experience, Mpoy?
04:42How are you, Mama Sue?
04:44Ahem.
04:45How am I?
04:47Because of iWonder, I experienced that kind of experience.
04:51It's the first time I learned that you can remove the intestines of the lechon.
04:57You can remove the small intestine, large intestine,
05:00then you can replace it with shrimp, octopus, shrimp paste, and other seafood.
05:04And you can do that, right?
05:07Next, our wonder, Mpoy, didn't just become an instant lechonero.
05:11Next, our wonder, Mpoy, didn't just become an instant lechonero.
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