Aired (December 22, 2024): Lechon at seafood combo ba ‘ka mo? ‘Yan ang paandar ng Monchie’s Lechon sa La Loma, Quezon City. Si Empoy Marquez naman, sinubukan maging lechonero! Panoorin ang video!
Hosted by veteran journalists Susan Enriquez, ‘I Juander’ uncovers the truth behind widely-accepted Filipino customs, beliefs, and questions.
Watch 'I Juander' every Sunday, 8:00 PM on GTV. Subscribe to youtube.com/gmapublicaffairs for our full episodes. #iJuanderGTV
Hosted by veteran journalists Susan Enriquez, ‘I Juander’ uncovers the truth behind widely-accepted Filipino customs, beliefs, and questions.
Watch 'I Juander' every Sunday, 8:00 PM on GTV. Subscribe to youtube.com/gmapublicaffairs for our full episodes. #iJuanderGTV
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00:00Crispy, crunchy, juicy, who can resist lechon, that's why if you're ready, here in La Loma, Quezon City is the place to go.
00:15But did you know, there's a lechonero here that has a special recipe.
00:20Let's get to know our wonder, Monchi, the owner of Monchi's Lechon.
00:26Monchi Rito has been selling lechon in La Loma for more than three decades.
00:30Lechon is a part of our culture. It's a symbol of success, prosperity, and love for the family in the Filipino culture.
00:42The simple lechon that he used to sell, he filled it with fillings.
00:47The lechon that he sells in La Loma, the seafood, the crab and the octopus, those are our favorite Filipino dishes, right?
00:56So it came to my mind that if this seafood is my favorite, I will put it in my lechon.
01:01So it means that it will be a very special lechon.
01:06That's why it's a very special lechon, we will try to make it and taste it.
01:11Good morning, fellow wonders.
01:13We are here in La Loma to visit one of the most delicious lechon here, Monchi's Lechon.
01:23Alright, let's proceed ourselves.
01:28Good morning, Tito Monchi.
01:31Good morning, Empoye Idol.
01:33Yes, good morning to you all.
01:35We will cook a seafood lechon.
01:38If you will not ask, this is my first time to cook a seafood lechon.
01:46After mixing the seasonings that we will use, we will put it inside the pork.
01:53Can I put this now?
01:54Yes, you can.
01:57Sorry, shrimp, octopus, I will put your cousins first.
02:00Put your cousins first.
02:03Next, we will put the special ingredients.
02:06The shrimp and octopus, together with the seasoning.
02:11This lechon is very delicious.
02:12If you will not ask, my favorite is the shrimp and the octopus.
02:21Of course, the lechon.
02:22My favorite is the skin.
02:25It's very crispy.
02:26It's very crispy.
02:27So, Bra, why did you think of putting shrimp and octopus?
02:33Why not octopus or squid?
02:37Because our ancestors and Filipinos prefer shrimp and octopus.
02:43It's hot, it's hot.
02:45Because this is the most expensive seafood.
02:47Yes.
02:48So, this is the most delicious seafood.
02:50And it's fat, look at it.
02:52Yes.
02:53Isn't it fat?
02:55And when the seafood is all in, it's time to grill the lechon.
03:02Of course, Empoy will not be last.
03:04He will also try to grill the pork.
03:06It's like you're ironing your shoes.
03:08Exactly.
03:09Right?
03:11Let's see if we can do it.
03:13What is the purpose of using this?
03:15Cow, because the cow does not burn in charcoal, in high heat.
03:21The cow went inside.
03:24It went inside.
03:26It went inside.
03:27It looks like the struggle is real, Empoy.
03:30It's a bit difficult because it's my first time to grill this kind of animal.
03:38I pity him.
03:41Next step, soak the lechon in soy sauce.
03:46It's like you're bathing this baby.
03:49Wait.
03:50Wait, sir Monchi.
03:51It's a bit slimy.
03:55Do you have shampoo?
03:57I don't have shampoo.
03:58I don't have shampoo.
03:59Sorry.
04:02So now, we will grill the lechon seafood.
04:08And just like the traditional cooking of lechon,
04:11it's time to put it on top of the charcoal for more than an hour.
04:16When the lechon is cooked,
04:19does it have a sign?
04:20Does it look like it's in a jeep?
04:24You know, we know how to cook lechon.
04:27Does its tail turn red?
04:29The tail turns red?
04:30Yes.
04:31The meat will come out.
04:32It will turn red like it's toasted.
04:33Is it left or right?
04:36Both.
04:38After two hours, the seafood lechon is cooked.
04:41Will I be able to taste it, Empoy?
04:43Alright, Kawander.
04:45Our seafood lechon is cooked.
04:48How was your experience with lechon?
04:50My experience was delicious.
04:52And it's that hard.
04:53It's not easy.
04:54So, am I right?
04:56But when the lechon is cooked,
04:58it's like you're fulfilling yourself.
05:02You'll get your fulfillment from yourself.
05:05We'll add that to give to the girls.
05:13Susan, I'll bring it to you.
05:15Promise.
05:16Can we put it here?
05:17Because I can't see the chopsticks.
05:19Very special.
05:23I won't refuse lechon, Empoy.
05:27Do you have a surprise for me?
05:28Surprise?
05:30Yes.
05:31Of course, I have a surprise for Ms. Susan.
05:33And this is...
05:35Ta-da!
05:36Seafood, right?
05:37Lechon seafood.
05:39Did you taste how it's cooked?
05:41I tasted how it's cooked.
05:42Sir Monchi taught me.
05:44Let's taste it to see if it's cooked well.
05:47It's so thick.
05:49There.
05:50Wow.
05:51Do you know, Ms. Susan?
05:53Yes.
05:54That's my favorite breakfast.
05:56I just put it in the pan.
06:01It's good.
06:02It's tasty.
06:03It's spicy.
06:04There's a kick to it.
06:05There's a kick, right?
06:06Yes.
06:07This is Herlin Budol's cousin.
06:11Let's taste his cousin.
06:12Here, let's just open it like this.
06:15No, because it's like...
06:17Personally, Ms. Susan,
06:19it's my first time cooking lechon seafood.
06:23You know, that's new.
06:25Because lechon is lechon, right?
06:27There's no meat inside.
06:28Except for the eggplants,
06:30or whatever you put inside.
06:31But this is different.
06:33You cooked the lechon,
06:34and there's seafood inside.
06:36Right?
06:37It's delicious, actually.
06:38You can really taste the lechon.
06:39And there's a bit of spiciness.
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