This is Eat— Lechon Belly Laing, ating tikman! | Unang Hirit
Ang sarap at linamnam ng lechon bally at laing, pinagsama na! Hindi mo na kailangang mamili dahil matitikman mo na ang Lechon Belly Laing sa isang tindahan sa Pasig City! Ano kaya ang lasa nito? ‘Yan ang titikman ng ating food explorer na si Chef JR!
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00:00 I'm so excited because our food trip is going to be delicious today!
00:03 Do you want lechon belly?
00:04 Of course!
00:05 Of course, Anjong wants that too!
00:07 Do you want laing as well?
00:09 Oh my, my favorite is the ulang!
00:11 Oh my, that's perfect partner because we have both of those!
00:15 Because that's the two-in-one dish that Chef JR will be serving us today!
00:19 Wow, Chef JR is making me happy!
00:22 Good morning!
00:23 Lying inside to love you!
00:27 Chef JR is laughing at you!
00:30 Lying inside to hold you!
00:34 I couldn't believe it!
00:35 A blessed morning, Shaira and Kaloy!
00:38 Of course, we're going to have a lying inside because our main dish this morning is yes,
00:44 you said it earlier,
00:46 two-in-one dish that's delicious!
00:48 Everyone's favorite,
00:50 inside of lechon belly!
00:53 You heard that, it's so wild, right?
00:56 To teach us how to make this delicious dish,
01:00 we have Chef Bobby with us.
01:02 -Chef, a blessed morning! -Good morning!
01:04 Chef, teach us how to make a lechon belly that has laing inside.
01:10 We have here a lechon belly that's already cut and butterflied.
01:14 Then, we season generously.
01:16 -Okay. -This is a spice mix.
01:19 There's salt, pepper,
01:22 there's some secret spices.
01:23 -It's all different spices, right? -Yes.
01:25 -Then, we'll add some garlic. -Garlic.
01:29 -Alright. -Season generously.
01:30 Then, we'll add the laing stuffing.
01:34 -Wow! -The laing stuffing should be chilled so it won't be too salty.
01:39 -Okay. Then, Chef-- -We'll season it.
01:42 Is laing stuffing a typical laing stuffing?
01:47 Yes, but I didn't add pork to accommodate the laing stuffing.
01:52 -Oh, because the pork is already inside, right? -Yes.
01:54 -Then, you cut it differently. It looks like it's butterflied. -Yes.
01:58 -I butterflied it so it'll be easier to roll. -It's like a pork cutlet.
02:04 -So the laing stuffing will be contained. -Yes.
02:07 -Then, we roll it. -There you go.
02:10 -We'll see it. -We roll that.
02:13 Alright.
02:14 -We're ready. Then, we'll need-- -We'll need to add some butter.
02:18 -Butcher's twine. -We'll add some to keep the laing stuffing inside.
02:23 If you have offcuts like this, you can stuff it inside the belly.
02:33 -There you go. -Then, we'll do that.
02:35 -This is a two-man job. -Yes.
02:38 -It's a must. -We'll tie it.
02:42 We'll secure it with five or six ties.
02:45 Chef Bobby, how did you come up with this recipe?
02:47 -When I was starting out, my main product was laing. -Oh, okay.
02:54 -I call it "laing beside you" because it's usually a side dish. -Okay.
02:59 -It's usually beside something else. -Which is?
03:03 -It can be fried pork, pork, fried fish. -Oh, so it's a side dish.
03:10 One day, I thought of making a dish with laing beside you.
03:16 -Why not make a dish with laing inside you? -Inside you.
03:23 -This is what inspired us to make this dish. -Yes.
03:29 -The concept of laing inside you. -Yes.
03:33 -I was often ordered pork belly and they'd make it look like laing. -Laing.
03:41 -Okay. -To make it look like a two-in-one dish, I made it look like laing inside.
03:47 That's what's great about our innovations.
03:52 -The creativity in our food. -Correct.
03:55 What's the flavor of laing? Does it add a different flavor as compared to just having laing on the side?
04:04 -Laing is very flavorful in itself. -Yes.
04:09 Usually, we make this a day before and when we're done stuffing it,
04:14 we put it in the refrigerator to chill so the flavor is still there.
04:20 -Because it's been in the refrigerator for 12 hours, it's already penetrating the meat. -Yeah.
04:25 -Plus, the coconut oil will help it melt. -It'll get deeper.
04:30 -It'll give the meat a deeper flavor. -Okay.
04:35 -So, Chef, this is what it should look like. -Yes.
04:38 We can secure it with a few more strings and then,
04:42 -we'll bake it in the oven. -Let's do that.
04:44 This is for me. We'll put it in the oven later.
04:47 Alright. Here it is.
04:49 -Normally, how long do you bake it? -About three hours.
04:57 What's the normal temperature that we're looking for?
05:04 It depends. We start out with a very high temperature so the skin will be crispy.
05:12 After a while, we lower the temperature and focus on the inside
05:17 so it's fully cooked on the inside.
05:20 At the end, we blast the temperature again at a very high temperature
05:24 so the skin will become more crispy and glossy.
05:27 The tips that Chef is giving are very important because it gives you a very juicy product.
05:34 But Chef, we can already see how it looks.
05:37 It looks very sinful but this is the type that is really good.
05:41 Chef, how much do you sell?
05:43 The whole is 3,000 pesos.
05:49 -And then, we also do half orders. -We also have half orders.
05:52 -1,500 pesos. -I'm sure that Christmas is coming soon.
05:55 -We'll have a lot of orders. -Yes.
05:57 -So if you want to reserve, do so. -It's a long queue.
06:01 -We're almost out of slots. -Okay.
06:04 Sound check.
06:06 Is it good?
06:08 How does it taste?
06:10 Mmm!
06:12 Winner!
06:16 This is the delicious breakfast. I lost the one you showed me earlier.
06:21 -Chef Bobby, thank you so much. -Thank you so much.
06:25 -My mouth is watering. -Yes.
06:27 Food adventures are always a win for me, especially breakfast.
06:33 So, we'll continue this later.
06:35 I'll still be eating this.
06:37 We'll eat a lot of food. That's all for this morning show where
06:42 #LagingUnaKa
06:44 Unang Giri!
06:46 [END]