00:00Lechon is one of the Filipino food that is meant for celebration.
00:11Hi, I'm Gil Cuerva, your host for this very savory episode of Straight from the Expert.
00:20In the first part of our episode, bumisita tayo sa isa sa mga famous lechon houses in Metro Manila,
00:27which is LR's Lechon.
00:29This time naman, we address the after-celebration dilemma, leftovers and what to do with them.
00:35Of course, classic na ang lechon paksiw, but what else can we make out of leftover lechon?
00:42Stick around and find out. Let's go!
00:47The name Tata Tito came from the phrase Tara Tara Dito.
00:51It's an invitation known for every Filipino because Filipino table only meant one thing.
00:59That is to bring people together over food and share stories.
01:03What makes Tata Tito different from other Filipino restaurants?
01:07It's in its flavor.
01:09A balance of both nostalgic and modern.
01:13We as Filipino always dine with big groups.
01:16We usually order the salo-salo food.
01:19Lechon is one of the Filipino food that is meant for celebration.
01:23Alright, so nasa kitchen tayo ng Tata Tito and kasama ko ngayon si Chef Mark.
01:29Ngayon naman, Chef, may konting dilemma kami.
01:32So we have some leftover lechon.
01:34Ano kaya yung pwede namin gawin sa leftover lechon, lalo na during Christmas?
01:38Alam ko, usually sikat na dish is classic na paksiw.
01:41Pero ano pa kaya yung pwede nating gawin with the leftovers?
01:45What dish can we make kaya?
01:46We can turn it into lechon roasted garlic with liver pate sauce with creamy white cheese.
01:52This is our crispy roast lechon that we have already prepared.
02:14We will turn it to another dish.
02:22If you have leftover lechon, magdidepende kasi yun kung kailan mo siya i-coconsume.
02:28Kung i-coconsume na siya right after or day after the event, you need to put it in the chiller.
02:34So if ever naman na you're going for a vacation, longest time, na hindi mo siya muna kakainin,
02:40and then you need to put it in the freezer.
02:52Ano yung mga factors that will determine kung ano yung best lechon?
03:01The origin of the pork.
03:03So meron tayong tinatawag na native pigs, everything.
03:07Especially yung age ng pig.
03:09For tenderness, young flavor, or very flavorful.
03:13Doon tayo sa tinatawag na lang lechon de leche.
03:22Marami tayong mga recipes na pwede natin paggamitan ng
03:52leftover lechon.
03:54For example, yung pinaka-popular, of course, is paksew.
03:57And pag pinaksew mo nga kang lechon, maraming iba't ibang version eh.
04:01Apart from that, yung iba ngayon, sinigang na lechon.
04:05Yung medyo maasim and very comforting.
04:07Everybody loves sinigang.
04:09Yung iba, pwede nilang gawin as spread or flakes.
04:14You can put it on top of your rice, yung mga na-flake na leftover meat.
04:19So there are about a hundred ways.
04:22You just have to be resourceful.
04:24And Filipinos are resourceful.
04:26Walang matitira dyan.
04:27From nose to tail.
04:29Alright guys, ito na siya.
04:30Ito yung niluto ni Chef Tanina.
04:32This is the roasted garlic lechon
04:34with liver pate sauce and creamy white cheese.
04:38Now Chef, bago ko tikman,
04:40could you give us a brief rundown ng mga dishes?
04:43Tinola bamboo rice.
04:44And this is crispy roasted lechon
04:48with three sauces.
04:50Vinegar, tamarind sauce, and liver sauce.
04:52This is roast lechon adobo.
04:55Okay.
04:55This is crab palabok.
04:56Sarsaparilla.
04:58Our version of grilled GM.
04:59And then, one of our specialties is canxi.
05:03Chef showed you different ways
05:04na you could reuse yung mga leftover lechon.
05:07So sana meron kayong na-learn na ibang dish
05:11that you can cook para sa mga handaan.
05:13Okay, without further ado,
05:14Chef, tikman ko na tong roasted garlic lechon
05:18with liver pate sauce
05:20and creamy white cheese.
05:22So ito actually yung first time kong kumain
05:24ng lechon with cream cheese.
05:25And sabi ni Chef,
05:26best eaten with the garlic.
05:27So cheers, this is the perfect time.
05:33Yung garlic kasi very
05:34tsako sa pandasa ng Pinoy.
05:36It's a very filling bite.
05:38Masarap with kanin.
05:39Maraming salamat talaga, Chef.
05:40Thank you, thank you for
05:41cooking for us
05:42for having us here sa Tatatito.
05:44You can check on our websites
05:45and social media accounts.
05:47Thank you, thank you very much, Chef.
05:48Thank you, thank you, thank you.
05:49And I hope you don't mind
05:50pero ikokontinue ko na yung ano.
05:52Sure, sure.
05:52Paglamon ko dito.
05:54And this also marks the end
05:56of our lechon episode.
05:58Sana hindi lang kayo natakam
06:00sa masasarap na lechon
06:01but hopefully you got to learn more
06:03about the dish
06:04that is considered a star
06:05of every Filipino handaan.
06:08Ako personally,
06:09natuwa ako at the many ways
06:10you could use leftover lechon
06:12and create delicious dishes from them.
06:16Thank you for watching
06:17and until the next episode
06:18of Straight from the Expert.
06:21Merry Christmas!
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