00:00Crispy, crunchy, juicy, who can resist lechon, that's why if you're ready, here in La Loma, Quezon City is the place to go.
00:15But did you know, there's a lechonero here that has a special recipe.
00:20Let's get to know our wonder, Monchi, the owner of Monchi's Lechon.
00:26Monchi Rito has been selling lechon in La Loma for more than three decades.
00:30Lechon is a part of our culture. It's a symbol of success, prosperity, and love for the family in the Filipino culture.
00:42The simple lechon that he used to sell, he filled it with fillings.
00:47The lechon that he sells in La Loma, the seafood, the crab and the octopus, those are our favorite Filipino dishes, right?
00:56So it came to my mind that if this seafood is my favorite, I will put it in my lechon.
01:01So it means that it will be a very special lechon.
01:06That's why it's a very special lechon, we will try to make it and taste it.
01:11Good morning, fellow wonders.
01:13We are here in La Loma to visit one of the most delicious lechon here, Monchi's Lechon.
01:23Alright, let's proceed ourselves.
01:28Good morning, Tito Monchi.
01:31Good morning, Empoye Idol.
01:33Yes, good morning to you all.
01:35We will cook a seafood lechon.
01:38If you will not ask, this is my first time to cook a seafood lechon.
01:46After mixing the seasonings that we will use, we will put it inside the pork.
01:53Can I put this now?
01:54Yes, you can.
01:57Sorry, shrimp, octopus, I will put your cousins first.
02:00Put your cousins first.
02:03Next, we will put the special ingredients.
02:06The shrimp and octopus, together with the seasoning.
02:11This lechon is very delicious.
02:12If you will not ask, my favorite is the shrimp and the octopus.
02:21Of course, the lechon.
02:22My favorite is the skin.
02:25It's very crispy.
02:26It's very crispy.
02:27So, Bra, why did you think of putting shrimp and octopus?
02:33Why not octopus or squid?
02:37Because our ancestors and Filipinos prefer shrimp and octopus.
02:43It's hot, it's hot.
02:45Because this is the most expensive seafood.
02:47Yes.
02:48So, this is the most delicious seafood.
02:50And it's fat, look at it.
02:52Yes.
02:53Isn't it fat?
02:55And when the seafood is all in, it's time to grill the lechon.
03:02Of course, Empoy will not be last.
03:04He will also try to grill the pork.
03:06It's like you're ironing your shoes.
03:08Exactly.
03:09Right?
03:11Let's see if we can do it.
03:13What is the purpose of using this?
03:15Cow, because the cow does not burn in charcoal, in high heat.
03:21The cow went inside.
03:24It went inside.
03:26It went inside.
03:27It looks like the struggle is real, Empoy.
03:30It's a bit difficult because it's my first time to grill this kind of animal.
03:38I pity him.
03:41Next step, soak the lechon in soy sauce.
03:46It's like you're bathing this baby.
03:49Wait.
03:50Wait, sir Monchi.
03:51It's a bit slimy.
03:55Do you have shampoo?
03:57I don't have shampoo.
03:58I don't have shampoo.
03:59Sorry.
04:02So now, we will grill the lechon seafood.
04:08And just like the traditional cooking of lechon,
04:11it's time to put it on top of the charcoal for more than an hour.
04:16When the lechon is cooked,
04:19does it have a sign?
04:20Does it look like it's in a jeep?
04:24You know, we know how to cook lechon.
04:27Does its tail turn red?
04:29The tail turns red?
04:30Yes.
04:31The meat will come out.
04:32It will turn red like it's toasted.
04:33Is it left or right?
04:36Both.
04:38After two hours, the seafood lechon is cooked.
04:41Will I be able to taste it, Empoy?
04:43Alright, Kawander.
04:45Our seafood lechon is cooked.
04:48How was your experience with lechon?
04:50My experience was delicious.
04:52And it's that hard.
04:53It's not easy.
04:54So, am I right?
04:56But when the lechon is cooked,
04:58it's like you're fulfilling yourself.
05:02You'll get your fulfillment from yourself.
05:05We'll add that to give to the girls.
05:13Susan, I'll bring it to you.
05:15Promise.
05:16Can we put it here?
05:17Because I can't see the chopsticks.
05:19Very special.
05:23I won't refuse lechon, Empoy.
05:27Do you have a surprise for me?
05:28Surprise?
05:30Yes.
05:31Of course, I have a surprise for Ms. Susan.
05:33And this is...
05:35Ta-da!
05:36Seafood, right?
05:37Lechon seafood.
05:39Did you taste how it's cooked?
05:41I tasted how it's cooked.
05:42Sir Monchi taught me.
05:44Let's taste it to see if it's cooked well.
05:47It's so thick.
05:49There.
05:50Wow.
05:51Do you know, Ms. Susan?
05:53Yes.
05:54That's my favorite breakfast.
05:56I just put it in the pan.
06:01It's good.
06:02It's tasty.
06:03It's spicy.
06:04There's a kick to it.
06:05There's a kick, right?
06:06Yes.
06:07This is Herlin Budol's cousin.
06:11Let's taste his cousin.
06:12Here, let's just open it like this.
06:15No, because it's like...
06:17Personally, Ms. Susan,
06:19it's my first time cooking lechon seafood.
06:23You know, that's new.
06:25Because lechon is lechon, right?
06:27There's no meat inside.
06:28Except for the eggplants,
06:30or whatever you put inside.
06:31But this is different.
06:33You cooked the lechon,
06:34and there's seafood inside.
06:36Right?
06:37It's delicious, actually.
06:38You can really taste the lechon.
06:39And there's a bit of spiciness.
06:59I love you.
07:00I love you.
07:01I love you.
07:02I love you.
07:03I love you.
07:04I love you.
07:05I love you.
07:06I love you.
07:07I love you.
07:08I love you.
07:09I love you.
07:10I love you.
07:11I love you.
07:12I love you.
07:13I love you.
07:14I love you.
07:15I love you.
07:16I love you.
07:17I love you.
07:18I love you.
07:19I love you.
07:20I love you.
07:21I love you.
07:22I love you.
07:23I love you.
07:24I love you.
07:25I love you.
07:26I love you.
Comments