Aired (February 18, 2024): Panno kung ang paboritong handa sa okasyon na lechong baboy ay sinamahan ng sugpo at alimango? ‘Yan ang kakaibang lechon ng Monchie’s sa La Loma, Quezon City. Ang pambansang leading man naman na si Empoy Marquez, naging lechonero for a day! Panoorin ang video.
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00:00 [music]
00:03 Crispy, crunchy, juicy!
00:05 Who can resist lechon?
00:08 So if you're ready,
00:10 come to La Loma, Quezon City!
00:13 But did you know?
00:16 There's a lechonero here
00:18 who has a special recipe.
00:20 Let's meet our wonder, Monchi,
00:23 the owner of Monchi's Lechon.
00:26 Monchi Rito has been selling lechon in La Loma for more than 30 years.
00:30 Lechon is a part of our culture.
00:33 It's a symbol of success and prosperity
00:36 and love for our family and our Filipino culture.
00:40 He puts the old simple lechon that he sells
00:45 with fillings.
00:47 The seafood crab and sumpu
00:49 that he sells in La Loma
00:52 are our favorite Filipino dishes, right?
00:56 So it came to my mind
00:58 that I'll put his favorite seafood in lechon.
01:01 So it means that it will be a very special lechon.
01:04 That special lechon
01:07 will be a sample of the ultimate heartthrob
01:09 and country-leading man.
01:11 Who else?
01:12 The country-leading Keng Poy, M-Poy.
01:15 Good morning, fellow Wonders!
01:20 We're here in La Loma
01:22 to visit one of the most delicious lechon in here,
01:26 Monchi's...
01:28 Lechon.
01:30 Alright.
01:31 Let's proceed ourselves.
01:33 And to make your lechonchibugan experience worth it,
01:39 time out first in being a heartthrob M-Poy.
01:42 Because for today's video,
01:44 you will be a lechonero.
01:47 Good morning, Uncle Monchi.
01:50 Good morning, M-Poy Idol.
01:52 Yes, good morning to you all.
01:54 We will be cooking seafood lechon.
01:56 If you're wondering,
01:57 this is my first time cooking seafood lechon.
02:02 After mixing the ingredients we will be using,
02:08 we will now put it inside the pork.
02:10 Can we put it in now?
02:12 Yes, you can.
02:13 Sorry, it's a shrimp.
02:15 I'll put your cousins first.
02:17 We will now put the special ingredients,
02:22 the prawns and the mackerel,
02:24 along with the seasoning.
02:26 This lechon is so delicious.
02:29 If you're not going to ask,
02:32 my favorite is the prawns.
02:34 And these are the crabs.
02:37 Yes, the crabs.
02:38 And the shrimp.
02:40 And the crabs.
02:43 Of course, my favorite is the lechon.
02:45 The skin.
02:47 It's so crispy.
02:48 It's so crispy.
02:50 Why did you think of using prawns and mackerel?
02:55 Why not sea bass,
02:58 or other kinds of seafood?
03:00 Because our ancestors and the Filipinos,
03:02 preferred prawns over crabs.
03:06 It's hot.
03:07 Because this is the most expensive seafood.
03:10 So this is the most delicious.
03:12 And it's fat. Look at it.
03:14 Yes.
03:15 The meat is fat.
03:16 And when the seafood and the seasoning is all in,
03:20 it's time to grill the lechon.
03:23 Of course, Empoy is not yet done.
03:26 He will also try to grill the pork.
03:28 It's like you're ironing your shoes.
03:30 Exactly.
03:31 Right?
03:32 Let's see if we can do it.
03:35 What's the point of using this?
03:37 It's a lechon.
03:38 Because lechons don't get burned
03:40 in charcoal.
03:41 In high heat.
03:43 This is a lechon that got inside.
03:45 It got inside.
03:47 It got inside.
03:49 It's a lechon that got inside.
03:52 It's a bit hard.
03:54 Because it's my first time
03:57 grilling this kind of animal.
04:00 I feel sorry for him.
04:02 Next step,
04:03 we will soak the lechon in soy sauce.
04:06 It's like you're bathing this baby.
04:10 Wait, wait, Sir Monchi.
04:13 It's a bit slimy.
04:14 I will put it back in the...
04:16 Do you have shampoo?
04:18 No, I don't.
04:19 Shampoo.
04:20 Yeah, I'm sorry.
04:21 Salt.
04:22 So now,
04:25 we will grill the lechon seafood.
04:29 [music]
04:32 And just like the traditional way of cooking lechon,
04:35 it's time to put it under the cooling
04:38 for a while.
04:40 When the lechon is cooked,
04:43 does it have a sign?
04:45 Does it look like it's in a jeep?
04:47 We know that when we cook lechon,
04:51 the "siko" is red.
04:53 The "siko" is red?
04:54 Yes, it will come out.
04:56 It's red like a fish.
04:57 Is it left or right?
04:59 It's both.
05:00 After 2 hours,
05:03 the seafood lechon is cooked.
05:05 Can I taste it, Empoy?
05:07 Alright, KaWonderers.
05:09 Our seafood lechon is cooked.
05:12 How was your experience with lechon?
05:14 It was a good experience.
05:16 It's not easy to cook.
05:19 But, I'm right, right?
05:20 But when the lechon is cooked,
05:22 you will feel full of yourself.
05:26 You will really get full.
05:27 We will add that to give to the girls.
05:32 Susan, I will bring that to you.
05:37 Promise.
05:38 Can we put it here?
05:39 Because I can't see the spoon.
05:41 I will not refuse the pasta lechon, Empoy.
05:48 Do you have a surprise for me?
05:50 Surprise?
05:51 Yes, of course I have a surprise for Ms. Susan.
05:55 And this is the…
05:57 Ta-da!
05:58 Seafood, right?
05:59 Lechon seafood.
06:01 Did you taste the cooking?
06:03 I tasted the cooking.
06:04 Sir Monchi taught me.
06:06 Let's taste it to see if it's really delicious.
06:09 It's so juicy.
06:11 There.
06:12 Wow.
06:13 Do you know, Ms. Susan?
06:15 That's my favorite breakfast.
06:18 I just put it in the pan.
06:24 It's tasty.
06:25 It's spicy.
06:26 It's spicy.
06:27 It's spicy, right?
06:28 Yes.
06:29 This is the cousin of Herlin Budol.
06:31 Let's taste his cousin.
06:34 Let's just open it.
06:36 No, because…
06:38 Personally, I, Ms. Susan,
06:41 it's my first time to cook lechon seafood inside.
06:45 You know, that's new.
06:47 Lechon is lechon, right?
06:48 It doesn't have any meat inside.
06:50 Other than the egg,
06:52 I put it in.
06:54 But this is different.
06:55 You cook the lechon,
06:56 and there's seafood inside.
06:58 It's really delicious.
07:00 The lechon is really delicious.
07:01 And it's a bit spicy.
07:03 It's spicy.
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