Lechon kalabaw, matitikman sa Tuguegarao! | Biyahe ni Drew
Aired (October 13, 2024): Hindi mawawala at laging inaabangan tuwing handaan ang lechong baboy. Pero sa Tuguegarao, hindi baboy ang kanilang bida sa handaan kundi… kalabaw?! Ano kaya ang lasa nito? Panoorin ang video.
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00:00It's always in the center of the food.
00:02It's a must-try and everyone is looking forward to it.
00:05The ultimate Pinoy favorite whenever there's something to eat.
00:08Lechon!
00:09Herbieros, have you tried Lechon Kalabaw?
00:15In Lechon Kalabaw, it's more flavorful compared to pork.
00:18Even if there's no sauce in the sauce of Kalabaw,
00:21because of the injection, it's already flavorful.
00:24If the preparation is small,
00:26you can still have Lechon Kalabaw.
00:28Lechon Kalabaw is called Lomo or the back part of Kalabaw.
00:34So, how do you prepare Lomo?
00:37This Lomo is soaked in baking soda for one hour.
00:44You add baking soda to tenderize it?
00:47To tenderize and to make the meat juicy.
00:50Okay, got it, got it.
00:52Correct.
00:52So, what are we going to do with it?
00:54We're going to wash out the water
00:57to remove the baking soda.
01:04You know, I've tried Kalabaw several times,
01:07but I've never prepared Kalabaw for cooking.
01:11If you were to choose,
01:14what's your favorite part of Kalabaw?
01:16Lomo?
01:17Yes, Lomo.
01:18Because it's tender and has flavor?
01:22Yes.
01:23The fat is there, but not too much.
01:28Just the right percentage of fat?
01:29Yes.
01:30Got it, got it.
01:31Then, we mix all the ingredients because we're going to inject it.
01:35Okay, so we can mix it here.
01:45What is this?
01:46Anisadong alak.
01:47Anisadong alak?
01:48Yes.
01:49What gives it that flavor?
01:52It makes it tender,
01:55and at the same time,
01:57even if you eat a lot of food,
02:00it reduces cholesterol.
02:03Interesting.
02:04So, it's okay to eat a lot of red meat.
02:06Okay, got it.
02:07The mixed flavors will be injected manually in the Lomo.
02:16Then, it will be tied to start the lechon.
02:20Viajero Drew is out.
02:21Lechonero Drew is in.
02:25If you order a whole lechon kalabaw,
02:27it will take 7 hours to cook the lechon.
02:35But if you order a Lomo,
02:36it will only take 2 hours to cook.
02:38Mmm.
02:47It's really hard to eat.
02:48If I don't know it's a kalabaw,
02:51I'll think it's a beef.
02:54Especially, it's super tender.
02:55To be honest,
02:57from the looks of it,
02:58it looks hard.
03:00But of course, don't judge a book by its cover.
03:02So, let's try the sauce.
03:08Mmm.
03:11I get it now why
03:13Filipinos prefer kalabaw over beef sometimes.
03:16Or most of the time.
03:18And I guess,
03:19for the nth time,
03:21when we tried kalabaw,
03:23I feel like I appreciate kalabaw more.
03:28Or beef.
03:29I feel like they're fooling me.
03:35Kalabaw is delicious.
03:36What a win.
03:38It's a win.
03:39It's a win.
03:40It's a win.
03:41It's a win.
03:42It's a win.
03:43It's a win.
03:44It's a win.
03:45It's a win.
03:47Because kalabaw is hard to cook,
03:50it's removed when it's lechon.
03:53But to not waste it,
03:54a cooperative has a bright idea.
03:57Presenting,
03:58Chicha Rabaw.
04:00The chicharon made of kalabaw.
04:02Raw.
04:03Compared to pork chicharon, it has less fat and cholesterol than chicharabaw.
04:12Every day, 5,000 packs of chicharabaw are made here.
04:16So the chicharabaw that we make is for one week.
04:20So around 2,000 kilos of pork rinds.
04:24But it's not easy to make.
04:26It starts with cleaning the pork rinds and removing the tail.
04:32It's easy to clean, but it takes more than a day.
04:39It's a lot of work.
04:41Now, this is one of the popular places to visit in Tuguegarao.
04:48It's delicious compared to other chicharons that I've tasted.
04:52This is the most delicious chicharon that I've tasted in Tuguegarao.
04:56It's delicious. I'm not a fan of chicharon, but now I'm starting to like it.
05:00The chicharabaw has a solid skin.
05:03It has fat, but it has less fat compared to pork.
05:10You can see that it's oily.
05:26You can find this and many other recipes at www.heritagerd.com