00:00Whenever there's a feast, it's always present in Hapag Mihuan.
00:07That's why the lechon has different versions.
00:10There's the seafood lechon, lechon chicharon, and many more.
00:21And here, in Santa Maria, Bulacan, the lechon is the centerpiece of every feast.
00:26It has a special filling.
00:30They make a big lechon with sticky rice and a whole chicken.
00:38Alfred, our co-wonder, has his own specialty.
00:42It's like in Valenciana, we added a twist.
00:45We put the sticky rice in the lechon with a whole chicken.
00:49At first, we thought we wouldn't be able to make it.
00:52But a lot of people called us.
00:55In making their bestseller, stuffed lechon,
00:58the chicken will be seasoned first, then it will be filled with pork.
01:02The sticky rice will also be added.
01:05Ma'am, this is more delicious when it's sticky like this.
01:10Then the seasonings will be added, such as tanglad, onion leaves, salt, and pepper.
01:17Onions and garlic.
01:19Now, we will cook the pork so that it won't be thrown away.
01:30For the final step, Alfred will serve the pork with soft drinks.
01:40Then it will be cooked for two hours.
01:43And then it will be cooked for two hours.
01:51Their lechon is cheaper than others.
01:56They sell 12,000 pesos for each piece, including the filling.
02:04We are just a small group of people, but we go through a lot.
02:07The importance of our business is huge.
02:11We earn our living here.
02:14It's our daily bread.
02:18It's also for the children who are studying.
02:22After two hours, the lechon is cooked.
02:26Oh my, it's cooked.
02:28I can already smell the lechon.
02:30Alfred, I can smell the lechon outside.
02:34This lechon is big.
02:36This is Alfred Lechon, ma'am.
02:37It's so big.
02:38How much does it weigh?
02:3935 kilos, ma'am.
02:4035 kilos?
02:42How often do you sell lechon?
02:45Every Christmas and New Year, we sell a lot of lechon.
02:48Oh, because it's ready-made?
02:49Yes, it's ready-made for the New Year.
02:52And because Christmas is coming, I will share this lechon with our viewers in Santa Maria, Bulacan.
03:01Where is it? In the middle?
03:03Yes, we will cut it here.
03:04I want to see the chicken.
03:05Okay, ma'am.
03:06Is this the egg?
03:08Where is it?
03:09Oh, it's cooked.
03:10Oh my, it's still raw.
03:16Oh, I can see it.
03:18I can see the rice inside.
03:25Oh, it's cooked.
03:26So, this is the cooked chicken.
03:29Is this cooked?
03:30Yes, it's cooked.
03:31Let me see.
03:32So, the chicken is cooked because it's already cooked.
03:36It tastes like chicken.
03:39Wow, this lechon is really special.
03:45Here it is.
03:47Here it is.
03:49Let's cut the skin.
03:50Is that for one person?
03:52We might need to go to the hospital.
03:57Mmm, it's crispy.
04:02So, this is the lechon that we will give to our viewers.
04:07As I said, if the question is not answered, just bring the salsa.
04:12There you go.
04:14What time will you watch I Wonder?
04:17Wrong, wrong, wrong.
04:21So, this is from Alfred.
04:23He will share his blessings to our viewers.
04:30Brother, what is this?
04:31I created I Wonder on January 11, 2011.
04:35What is it?
04:36Oh, that's great.
04:37Dad, this is for you.
04:41Trivia, trivia.
04:43One plus one.
04:49Perfect.
04:56The lechon tastes good.
04:57Yes.
05:01It's delicious.
05:03There's lechon, there's balenciaga.
05:06You can really taste the tangulat.
05:10Mmm, it's good.
05:15My fellow I Wonders,
05:16when Christmas comes, don't forget to give.
05:19Just like the lechon that is divided for everyone,
05:22this is a symbol of the sharing of hearts this Christmas.
05:26This is a symbol of the sharing of hearts this Christmas.
05:56I WONDER
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