Aired (February 11, 2024): Join Chef JR Royol as he transforms locally available rabbit meat from Duran Farm into a unique and mouthwatering version of Lechon!
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FunTranscript
00:00 [Music]
00:02 We're still here at Duran Farm Agribusiness and Training Center in San Ildefonso, Bulacan.
00:08 And here, we'll get to know another growing meat industry
00:13 that is a good alternative to pork and chicken.
00:17 [Music]
00:20 So what we'll do here is basically, we'll just have a lechon.
00:24 But one of the things that we want to mitigate,
00:28 we need to address when you're using rabbit meat,
00:32 is that it's too lean.
00:34 We need to help it by adding some more fat.
00:39 Now, we'll be able to do that by using ground pork,
00:43 which has a higher fat content.
00:46 So we have here our mince or ground pork.
00:49 And then, we'll just sprinkle it with aromatics.
00:53 [Music]
00:56 Long green pepper.
00:58 This is on the subtle side.
01:02 [Music]
01:11 So for our aromatics, we'll just season it with soy sauce,
01:14 pepper, and a little salt.
01:19 Mix it.
01:22 And then, our ground meat.
01:25 [Music]
01:33 So our stuffing is ready.
01:35 We'll just season the outside.
01:39 [Music]
02:08 [Music]
02:32 For many of our farm-to-table friends,
02:34 this is the first time they'll get to taste rabbit meat.
02:37 So what are we waiting for?
02:39 Let's eat, guys!
02:40 [Music]