Yes, you heard it right, mga Biyaheros. Ang nagpapasarap daw ng lechong baboy ng Gerry’s ay ang pagpapaligo nito sa gatas! Ano kaya ang masasabi ni Biyahero Drew? Alamin sa video na ito.
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00:00 From the classic dessert, let's go to the traditional dish, which is about 10 minutes from here.
00:05 May I present to you Dumaguete's version of Lechon.
00:10 Our Lechon looks ready. What's the story behind Jerry's Lechon?
00:14 We started this Lechon in 1982.
00:17 1982?
00:18 We are the oldest Lechon in Dumaguete.
00:21 In Dumaguete, wow.
00:24 Jerry's Lechon started as a small stall. Because it's a roasted pig, he was quickly known.
00:32 They have secret ingredients for mixing with pork, that's why every bite is delicious.
00:38 Mmmmm.
00:40 Is there a difference in cooking Lechon?
00:46 Our Lechon is boiled in milk.
00:49 Boiled in milk?
00:50 Yes.
00:51 Ah, okay. Why did you think of boiling it in milk?
00:55 Because it's a tradition. It's from the parents of my husband.
01:00 So the milk is for the taste, not for the color?
01:03 Yes, for the color. So it's even.
01:06 That's how they take care of their pork, my friends. Give them a milk bath.
01:12 To make it more delicious, you will also choose your pork. They call it, "beast pork Lechon".
01:20 Let's try this, madam.
01:22 So usually, people don't eat here?
01:25 No, we don't eat here. We just eat Lechon.
01:28 They come here to order a whole Lechon.
01:32 Wow, it's just the process of cooking. I'm intrigued.
01:48 This is the moment of truth.
01:50 Of course, we will start with the skin.
01:57 It's crunchy.
02:07 When I eat Lechon, my favorite is the ribs.
02:12 The ribs, yes.
02:13 The ribs are the tastiest.
02:17 How many months is this?
02:20 About 4 months.
02:23 There's Lechon de Leche, right? How many months is that?
02:26 About 2 months. It's small.
02:29 But why do they order Lechon de Leche? Because it's bigger?
02:33 Because they say the smaller one is more delicious.
02:37 So let's say, how much is Lechon de Leche?
02:40 3,000 pesos.
02:42 This one?
02:43 3,500 pesos.
02:44 The bigger one?
02:46 It's 6,000 pesos.
02:48 Okay.
02:50 It's good.
02:55 It's really good.
02:57 It's a bit tasty.
02:59 And of course, it's a lot of fat.
03:02 You don't eat Lechon everyday.
03:04 So you should try it.
03:06 It's good.
03:07 Remember, if you want to make a Lechon Pasalubong, you need to order ahead of time.
03:15 Solve?
03:16 Solve!
03:18 I found a different kind of Lechon.
03:20 I also added a list of Pasalubong.
03:23 [music]
03:45 [BLANK_AUDIO]