Aired (June 22, 2024): Ano nga ba ang pinagkaiba ng lasa ng lechon Visayas sa ordinaryong lechon? Pumasa rin kaya ito sa panlasa ni Kara David? Panoorin ang video.
Hosted by Kara David, ‘Pinas Sarap’ takes its viewers on a weekly gastronomical adventure that gives them a deeper appreciation for Filipino food.
Watch ‘Pinas Sarap' every Saturday, 6:15 PM on GTV. Subscribe to youtube.com/gmapublicaffairs for our full episodes. #PinasSarap
Hosted by Kara David, ‘Pinas Sarap’ takes its viewers on a weekly gastronomical adventure that gives them a deeper appreciation for Filipino food.
Watch ‘Pinas Sarap' every Saturday, 6:15 PM on GTV. Subscribe to youtube.com/gmapublicaffairs for our full episodes. #PinasSarap
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00:00In its crispy skin, soft and juicy meat from head to toe, it's delicious to eat.
00:16The best snack, the star of all Filipino snacks, Lechon.
00:21The word Lechon is from the Spanish word Leche or Milk.
00:30Suckling pig or piglet that drinks milk from its mother is what is usually made Lechon back then.
00:36And for you not to get tired, some cooks here, like Edita, came up with ideas using the leftover Lechon from the past.
00:45Like Balot a la pobre with Lechon and Bulanglang with Balanoy.
00:50And here's our Balot a la pobre with Lechon.
00:59Mmm. The pork is so tasty.
01:02Yes, ma'am.
01:03Mmm. I can't imagine that Lechon and Balot go well together, but this is delicious.
01:14Alright, here's our Bulanglang with Lechon.
01:21Mmm.
01:24This is the Lechon dish that you won't feel guilty.
01:28Yes, ma'am.
01:33I can't describe it. It's like a simple milk.
01:38But the flavor of Lechon is really different.
01:41Delicious.
01:44Very good.
01:50If Lechon is the only dish to be discussed, it won't be left out from the feast.
01:56This restaurant in Makati brought the unique flavor of Lechon of Cebu to Metro Manila.
02:08What's the difference between Luzon Lechon and Visayas Lechon?
02:13It's a great question.
02:14There's really only two major kinds of Lechon which people don't realize, I think.
02:19Okay.
02:20The Lechon from Luzon has no stuffing.
02:22The Lechon from Luzon, the one you eat in Manila or in Batangas,
02:27the premium of it is that the meat is tender, but it needs a sauce.
02:33There's a sauce, ma'am.
02:34Yes.
02:35If you're from Visayas, what they're proud of is that there's a lot of ingredients in the stomach and then it's fried.
02:42One of the secrets of a delicious Lechon is that they poke the skin to make it more crispy.
02:49It looks so good.
02:52The question is, is it inside?
02:55Let's see.
02:57Wow, look at that.
03:03You can really hear the crunchiness.
03:05It's so good.
03:07Wow.
03:10Let's taste it.
03:11As you can see, we only put the sauce in the middle.
03:14So, we'll know that we did it perfectly if the skin is also tasty.
03:23It's so good.
03:25And you can taste the saltiness.
03:28Next, we'll taste the famous Lechon of Samar.
03:32Their Lechon is different because their version is 2-in-1.
03:38First, we'll peel the skin of the lechon.
03:43Then, we'll put it inside.
03:45Just like that?
03:46Yes.
03:48Then, we'll put the onion, garlic, pepper, star anise, and salt.
03:58This is for the taste of the meat of the lechon.
04:01This is for the taste of the lechon.
04:02This is for the taste of the meat of the lechon.
04:03Okay.
04:04We also have a tanglad.
04:05This is called Cevidino Onion Rings.
04:11In Kalbayong Samar, they have a different version of lechon.
04:15Their new version has a chicken lechon inside.
04:21It's different.
04:22So, we put tanglad, gavin, and sweet potato in this lechon.
04:27And all the other things to make it more delicious.
04:29Yes.
04:30But that's not enough.
04:31What the people of Kalbayong Samar want is to put chicken inside.
04:35Yes.
04:36Why do they put chicken inside the lechon baboy?
04:40Because the customer requested it.
04:42They said that the chicken inside the lechon is more delicious.
04:46It's different because the lechon that we usually buy outside is different.
04:53So, now, we'll dry it.
04:54Yes.
05:00So, what will happen here is that the natural oils, flavor, and taste of the lechon
05:12will be mixed with the sweet potato, gavin, and chicken.
05:18So, the chicken and gavin will have a different taste
05:21because it has tanglad.
05:24Tanglad and our ingredients.
05:26Yes, and the same flavor of the lechon.
05:30Yes.
05:33To make sure that the pork inside the lechon is tender and delicious,
05:36they don't age the pork inside the lechon for more than two months.
05:43That's why they'll only cook the pork for two hours.
05:46Once the skin is cooked, the pork inside the lechon is also cooked.
05:53The same goes for the chicken and gavin inside the lechon.
05:58After two hours, here's our lechon.
06:03Pork lechon with chicken lechon.
06:07I'm excited.
06:10Oh, wow.
06:12It's so crunchy.
06:16There.
06:18Let's taste it.
06:19Yes, ma'am.
06:22Crunchy.
06:23Crunchy.
06:26And you're just eating the skin.
06:28Yes, ma'am.
06:29Because I'm tasting the tanglad.
06:30Yes, ma'am.
06:31And the meat inside, the juice comes out.
06:36That's why it has a different taste.
06:44Yes, ma'am.
06:46Yes, ma'am.
06:52Crispy.
06:53How is it?
07:15Yes, ma'am.