00:00Oh, guys, natakam ba kayo?
00:25For sure, mas lalo kayong magkikrave ng juicy and crispy lechon since dito tayong mayroon sa LR's Lechon.
00:33Hi, I'm Gil Cuerva, your host for this very savory episode of Straight from the Expert.
00:41Maraming sikat na lechonan sa Metro Manila, mga lechon restaurants na galing sa Cebu,
00:46at syempre mga established lechon restaurants like LR's Lechon.
00:55I believe yung word na lechon is coined by the Spanish during that time,
01:05but even before that, yung mga Filipinos, yung ating mga IPs ay talagang nag-roast naman ng iba't ibang klaseng hayop bilang ito ng kanilang mga ritual at tradisyon.
01:17Alright, guys, so nandito tayo ngayon sa LR's Lechon and kasama natin ngayon si Joanne.
01:23So, one quick question lang.
01:26How did you guys come up with the name LR's Lechon?
01:29LR's, it's letter L and R. It came from the surnames of my lolo and my lola.
01:35It's Lontok and Rodriguez.
01:37So, when we put it together, it's LR's.
01:39Up to today, nagka-tribe pa rin kayo. You guys are very busy, very jump-packed.
01:43Ano yung reason behind that?
01:44We started 1970s pa by my lolo. We started.
01:49After then, yun, parang we stuck to the traditional cooking of the lechon.
01:54Yun, hanggang na yun, yun pa rin yung ginagawa namin.
01:57Pero bago natin tikman ang pinagmamalaking lechon ng LR's,
02:01tikman muna natin ang ilan sa mga Filipino dishes na hinong-offer nila.
02:05Di ba usually ginagawa ng iba, yung mga leftover lechon, ginagawa nilang paksiris?
02:10Yes.
02:11The perfect bite, sabi nga nila.
02:16Grabe, Johan, ang sarap ng paksiu.
02:19For paksiu, you can buy extra sauce.
02:21Like, kunyari, may leftovers yung lechon.
02:24Pwede kayo bumili ng extra sauce namin.
02:26Tapos, yun yung gagamit nyo pang paksiu.
02:29Well, ako, by default, automatic, it's paksiu.
02:33Ang paksiu naman, it's very basic, no?
02:35So, sa akin, ang mahalaga lang dyan is walang natatapon.
02:42And it really shows our resourcefulness as Filipinos.
02:48Dito naman tayo sa lechon sisig.
02:50I'm excited to try this one kasi tayo mga Pinoy,
02:53lahat tayo may sarili tayong spin or take sa sisig.
02:59So, this one, lechon sisig naman.
03:01Use the head of the lechon, lechon mismo.
03:04So, ginagaman naman yung utak ng lechon.
03:08Crispy pa din. Crispy siya.
03:10Crispy pa din siya. Crispy yung lechon.
03:13Sa iba kasi, diba, parang hindi siya lechon.
03:15So, kami, lechon sisig.
03:17Lechon sisig talaga.
03:18Hindi siya pork sisig. It's lechon sisig.
03:20Sarap.
03:21This is the perfect bite.
03:22Of course, hindi tayo pwedeng umalis ng LRs without trying their famous lechon.
03:32I want to try the crispy balak.
03:35So, ito na yun.
03:39Look at that.
03:41Look at that.
03:42So crunchy, so juicy.
03:52So, guys, every Christmas, nag-order talaga kami ng LRs lechon.
03:56Staple to sa mga noche buena namin.
03:59I always look forward to eating the skin pag kumukain ako ng lechon.
04:03So, since parating na ang Christmas, is it safe to assume na usually tuwing Pasko yung pinaka-busy na season for LRs?
04:11Sobrang busy pag-busy Pasko.
04:12Malakas talaga ang lechon tuwing Christmas season.
04:16Usually, kailan yung best time mag-order in advance?
04:19Mid-November.
04:20Mid-November for Christmas.
04:23Yes, yes, yes.
04:24Wow, kung mid-November and yung Christmas is basically end of, you know, December.
04:29Yeah, oo.
04:29More than a month in advance para na mag-order, no?
04:33Over the years kasi, nag-evolve ang pattern ng pagkain ng mga Pilipino.
04:38Gaya ng sinabi ko, bago pa dumating yung mga Kastila noong unang panahon,
04:44talagang ang mga katutubo natin ay nag-grill or nag-roast na ng iba't-ibang Hayopas partner of their ritual.
04:53Ngayon, naging main food ito or celebratory food sa mga pagkainan ng mga Pilipino
05:00dahil may panahon na hindi naman siya commercially available, katulad ng panahon natin ngayon.
05:07Yung sauce namin, unlike others na, ano siya, na liver sauce usually, diba?
05:12Sa amin hindi liver sauce.
05:14Well, secret actually.
05:16Pero hindi siya liver sauce.
05:18So, ito na yung special sauce ng Ehlers Lechon.
05:23Yung secret sauce nila.
05:29Manamiss-namiss.
05:31Tsaka parang may vinegar ba or something?
05:33Yeah.
05:33May vinegar. May vinegar din siya.
05:35Oh my God, bagay na bagay.
05:37Swak na swak.
05:38It fits perfectly for the lechon.
05:40Sarap.
05:41Ang perfect lechon definitely is dapat.
05:44Siyempre, malutong yung balat.
05:45Yung pinakamaganda dyan is yung quality ng pork.
05:49Hindi dapat makompromise.
05:51Pipili ka ng magandang pork.
05:53Para kahit maluto na siya, hindi siya mag-shrink.
05:57At yung moist siya.
05:59Joanne, gano'ng katagal usually nililuto yung lechon na?
06:03So, yung mga malilit na lechon,
06:05lechon, like, mga 20 kilos, 25 kilos, 2 to 3 hours.
06:10Bigger lechons, like, 30 kilos, 35 kilos, 3 to 4 hours.
06:153 to 4 hours.
06:15Diyan, 5.
06:16So, matagal.
06:17Matagal siya.
06:18We roast it sa Rizal pa, sa Rodriguez-Rizal.
06:22So, we have to transport it, yeah, through trucks,
06:26coming here into all our branches.
06:28We can't, like, cook it here kasi mausok eh.
06:32Oo.
06:32Oo.
06:32So, we roast it in our roasting pits.
06:36So, what makes yung lechon yung stand out sa other restaurants?
06:40I think, because the skin of the lechon, it lasts for hours.
06:44Crispy pa rin siya.
06:46Tapos yung yung laman, juicy pa rin.
06:48Well, we've heard a lot of great things about lechon.
06:52It's very delicious.
06:53And actually, the place we decided to visit was Joanna's Choice.
06:58Ah, welcome.
06:58We are working together on a tour
07:01for the group that's visiting the Philippines.
07:04And our destination management company brings our guests to the best places that have to do with cuisine.
07:11So, LR's is known throughout the Philippines for not just how delicious the food is also,
07:16but how reliable, which is so important for visiting clients.
07:19And that's why we chose LR's.
07:22Alright, Joanne, thank you so much for having us here sa LR's Lechon.
07:27You can visit us in LR's Lechon on Facebook and Instagram.
07:31Now that we've learned more about lechon at napuntahan natin ang isa sa mga sikat na lechon houses dito sa Quezon City,
07:39it's time we get creative.
07:41Dahil, ano ba ang hinaharap natin pagkatapos ng mga handahan?
07:46Eh di syempre, leftovers, di ba?
07:49So, it's time we get creative and spice up things as we show you many ways you can reuse your leftover lechon dishes.
07:58Join us in the next part of our episode.
08:01See you there!
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