Christmas-Sarap na handang lechon | Unang Hirit
Iba talaga ang sarap kapag paskong Pinoy. Masarap dahil sama-sama, pero mas pinasasarap pa ng mga espesyal na handa! At kapag espesyal ang usapan…hindi mawawala ang lechon! Dayo tayo sa lechon haven na La Loma! Panoorin ang video.
Hosted by the country’s top anchors and hosts, 'Unang Hirit' is a weekday morning show that provides its viewers with a daily dose of news and practical feature stories. Watch it from Monday to Friday, 5:30 AM on GMA Network! Subscribe to youtube.com/gmapublicaffairs for our full episodes.
Hosted by the country’s top anchors and hosts, 'Unang Hirit' is a weekday morning show that provides its viewers with a daily dose of news and practical feature stories. Watch it from Monday to Friday, 5:30 AM on GMA Network! Subscribe to youtube.com/gmapublicaffairs for our full episodes.
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FunTranscript
00:00Hi, guys!
00:02Hey, Kapuso!
00:04Here in the Philippines,
00:06when the Bermas comes,
00:08it's like the breeze changes.
00:10It's like Christmas already.
00:12I can already smell Christmas.
00:14I can already feel the hunger.
00:16Like we said, it's the lemon season.
00:18Oh, yes.
00:20And this is what's delicious,
00:22the lechon in front of us.
00:24That's what I'm saying,
00:26is that lechon still whole?
00:28Lechon is also one of the popular dishes
00:30during this season.
00:32And where can you buy lechon?
00:34Tito Joe wants to know.
00:36Of course, in Lechon Capital.
00:38That's why we're going to Laloma.
00:40Alright, Kaloy!
00:42Do you have a partner in being a lechonero?
00:48Hey!
00:50Being a lechonero is not a joke.
00:52And here,
00:54Tsongay tried me.
00:56Good morning to all of you in the studio.
00:58It's officially Bermas.
01:00That's right.
01:02It's officially lechon season.
01:04That's why good morning to all of you.
01:06We're here in a lechon haven.
01:08In Metro Manila,
01:10there's no other place.
01:12But in Laloma, Quezon City.
01:14And since it's Bermas,
01:16the preparation of lechon is already in full swing.
01:18Here is the lechon
01:20that's been in the business for 41 years.
01:22And because of that,
01:24we have Mr. Angelito Ferrero.
01:26Sir Lito, good morning!
01:28Good morning!
01:30Let's sit here.
01:32Sir, there's a lot of lechon today.
01:34Is it because it's Bermas?
01:36Yes.
01:38When it's Bermas,
01:40we really need to prepare a lot of lechon.
01:42Before we start,
01:44I forgot something.
01:46Since it's Bermas,
01:48let's celebrate.
01:50It's almost holiday season.
01:52Before Bermas,
01:54how many lechon were sold?
01:56Before,
01:58around 10 lechon
02:00on weekdays.
02:02On weekends, around 25 lechon.
02:04That's a lot.
02:06But now,
02:08since it's Bermas,
02:10is the number of lechon sold
02:12really increasing?
02:14On weekdays,
02:16around 15 lechon.
02:18On weekends, around 30.
02:20But I don't think that's the peak.
02:22Usually, December is the peak
02:24of the holiday season.
02:26On the left and right, you can see the lechon.
02:28How many do you eat
02:30every December?
02:32Around 90 to 100.
02:34Every day?
02:36And it's consistent,
02:38either weekday or weekend,
02:4090 to 100 pieces.
02:42How much per piece of lechon?
02:44We have the smallest one,
02:46the 5kg lechon.
02:486,000 Pesos.
02:50And the biggest one,
02:52the super jumbo,
02:5423kg cook weight,
02:5616,000 Pesos.
02:58How many people can serve
03:00that big jumbo?
03:02The 23kg super jumbo
03:04can serve around 130 people.
03:06It's worth it.
03:08It's worth it.
03:10It's worth the go.
03:12You know, I've experienced
03:14selling lechon,
03:16it's ready here,
03:18it's hot,
03:20you just need to keep a safe distance
03:22when you're squeezing the oil.
03:24But as you can see,
03:26it's really crispy and
03:28hours of cooking
03:30to achieve the crispy and
03:32delicious lechon.
03:34Here, I'm not sure
03:36if you've experienced chopping.
03:38We have a ready-to-eat lechon
03:40in front of us.
03:42We've been cooking for hours now.
03:44It's really crispy.
03:46I'll just get the knife.
03:50How high should I cut it?
03:52Just like that, sir.
03:54Oops!
03:56I aimed it here.
03:58One more.
04:00Here, sir.
04:02One more.
04:06There you go.
04:08The skin is falling off.
04:10So now,
04:12I'll try to squeeze the oil
04:14and chop the lechon.
04:16Let's give it a try, Kapus.
04:18September 1.
04:20Wait,
04:22I've chopped it from here and here.
04:24I want to open it a bit more
04:26so I can see the inside.
04:30There you go.
04:32It's crispy.
04:34I'm scared.
04:36One more.
04:38Can you see it?
04:40Can you see it?
04:42The oil is oozing out of the lechon.
04:45Let's give it a try, sir.
04:47I'll just cut it from here.
04:51Mommy, I hope you're watching.
04:53I'll just cut it a bit.
04:55Let's give it a try, Kapus.
04:57Here.
05:03ASMR.
05:05It's so good, sir.
05:07And it's crispy.
05:09When I cut it earlier,
05:11it was so crispy.
05:13And now, it's so crispy.
05:15We're here in Laloma,
05:17the lechon haven here in Metro Manila.
05:19It took a lot of time
05:21to achieve this.
05:23Sir, on a budget,
05:25during the holiday season,
05:27how much do you usually sell your lechon?
05:29For our Kapus,
05:31it's just for home use.
05:33They have an option.
05:35If you want to try it,
05:37it's 1,200 pesos per kilo.
05:39That's a lot.
05:41For the head, it's 600 pesos per kilo.
05:43At least, you still have lechon.
05:45If you're on a budget,
05:47you can still taste the deliciousness of lechon
05:49here in Laloma, Quezon City.
05:51Kapus, for other Christmas, delicious food adventures,
05:53tune in to your country,
05:55where you're always first.
05:57Let's eat it.
05:59Let's eat it in the middle.
06:01Let's eat it first.
06:07you