00:00We are now here at the Lechon Market in La Loma, Quezon City,
00:03particularly here at A. Bonifacio Street.
00:05It's only a few hundred meters away from the Lechon Market,
00:09at Calavite Street.
00:11Here and there, there are more and more people buying lechon
00:14as a preparation for Noche Buena, a few hours from now.
00:18Earlier, we were shown how to cook crispy and tasty lechon
00:23here in La Loma.
00:25From the cutting that is done in this part of the establishment
00:32until the lechon is cooked,
00:34it takes up to six to eight hours, depending on the size.
00:39These are cooked for two hours and are almost ready to be cooked.
00:44They add a secret ingredient that they use here
00:48to make their lechon tastier.
00:50As you can see, the lechon is placed in the middle of the crabs
00:55because if the crab's fat is exposed, the lechon will be soggy
01:00and the pork will be burnt.
01:02That's why they place their lechon in the middle of the crabs
01:06so that the lechon will be cooked well.
01:09On average, they sell around a hundred lechon
01:14on Christmas Eve.
Comments