LECHON NA GOLD?!
May paandar na lechon ang isang lechunan sa Pateros, Manila! Ang kanilang lechon— ginto raw?! 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.
May paandar na lechon ang isang lechunan sa Pateros, Manila! Ang kanilang lechon— ginto raw?! 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.
Category
😹
FunTranscript
00:00Wine, wine, wine.
00:01Okay, so what we have here this morning,
00:03the star of the show is...
00:05Cheninee!
00:06Lechon?
00:07No, not me.
00:09Okay, guys.
00:10I haven't cooked yet.
00:11This is lechon.
00:12But there's a competitor to our lechon, Mar.
00:15There is?
00:16Oh, my.
00:16Oh, here it is.
00:18Let's see who the competitor is.
00:20Oh.
00:21Oh, my God.
00:24Oh, my.
00:24Is there such a thing?
00:25Is that beef?
00:26Lechon!
00:28It's huge!
00:30Wow, that lechon is huge!
00:32It's huge!
00:33Here it is.
00:34This is Roxanne Renomeron's viral post
00:38from Sikihor,
00:39where they're preparing lechon for their engagement party.
00:43It's really eye-catching.
00:45See?
00:45The lechon is extra, extra large.
00:47And it weighs 90 kilos.
00:49Is that true?
00:50Oh, my gosh.
00:51It's like a horse.
00:53That's why it's huge.
00:54It's a legender.
00:55I hope it's still crispy.
00:57The netizens said that it's a lechon pro max.
01:00So, the post already has more than 28,000 shares.
01:04That lechon is huge.
01:07Are they sure?
01:08Maybe you can eat it for a month.
01:09If you can eat it, you can eat it for a month.
01:12No, more than that.
01:13It's like it's already born.
01:14It's like it's about to be born.
01:17It's huge.
01:18Congratulations on your engagement, Roxanne Renomeron.
01:21And I hope you get full from the lechon.
01:23It's not a question, really.
01:24You'll get full from the lechon.
01:25Correct.
01:26Be careful with the impact.
01:27That's right.
01:28And it'll explode.
01:29Be careful.
01:30Cholesterol.
01:30Ms. Lien, if there's a lechon pro max,
01:32our lechon will go gold.
01:35And Chef JR has a different lechon.
01:38It's called Baby Vida.
01:39It's gold.
01:40Oh, wow.
01:41Did it explode?
01:42That's the question.
01:43That's very social.
01:44You'll be very lucky if that's what you prepared.
01:48Chef, we're curious.
01:50What does a golden lechon taste like?
01:53That's right.
01:54It tastes like this.
01:55Huh?
01:57A blessed morning, beautiful ladies.
02:00The taste...
02:01I'll just pause that later
02:03because our preparation is still ongoing.
02:05And I'll be facing the lechon pro max.
02:08It's our golden lechon.
02:10That's why we're here in Pateros,
02:13in a lechon restaurant
02:15that's known for its unique and twist offerings.
02:19Here.
02:19It's a bit of a work.
02:21But of course, we should know the process
02:24of preparing this type of lechon.
02:28Our friend, Sir Marvin.
02:29A blessed morning.
02:31There.
02:32Good morning.
02:33Where are you from, sir?
02:34Cebu.
02:35You're really from Cebu?
02:36Yes, Cebu.
02:37Born and bred in Cebu.
02:38The legacy of our lechon continues here.
02:41Sir, we're very curious.
02:43How did you come up with the idea of making a golden lechon?
02:47So, the gold edible leaf,
02:51that's what's inside.
02:52This is an edible leaf.
02:54And this is the real one.
02:57So, you can buy this
02:58wrapped in wax paper or parchment paper.
03:03What was your inspiration for this, sir?
03:06It's more like Salt Bae's.
03:09Oh, the expensive steak.
03:11Yeah.
03:12It's unique.
03:14And you're really familiar with unique dishes.
03:17Yes, sir.
03:18But this process, sir.
03:19Is there anything different than the usual lechon?
03:22We just put chicken inside.
03:26Like chorizo.
03:28Then, we roast it.
03:30So, aside from the gold leaf,
03:35there's also a filling inside.
03:37There's a filling.
03:39Normally, if there's a filling inside,
03:41how long does it take to make a lechon?
03:44About two and a half hours.
03:47That's long.
03:48What's that?
03:49Aside from the lechon, you also need to cook the chicken, right?
03:53Yes.
03:54We need to season it.
03:55How long does it take to source the gold leaf?
03:59We order it online, sir.
04:01Okay.
04:02So, it's from abroad.
04:04Really?
04:05One week before it arrives.
04:07That's how long it takes.
04:08So, this process takes two and a half hours.
04:13How long does it take to put the gold leaf?
04:16About 20 to 30 minutes, sir.
04:18It depends on the size of the lechon.
04:19Of course, it depends on the size of the lechon.
04:20So, we're just gonna keep doing this.
04:24You just need to mix it.
04:25Of course, you want to maximize the amount of gold leaf you're gonna put inside the lechon
04:34because we don't want to waste it.
04:36Is it expensive?
04:36It's a bit expensive.
04:37There's also a price.
04:38But as you can see, we're not done yet.
04:42But it's already very enticing.
04:45And the presentation is very social.
04:49So, we're just gonna cover it.
04:50So, that's basically the concept.
04:53Aside from our deliciously seasoned signature.
04:59It's a lot of work.
05:00But let's see.
05:03Of course, we're almost done.
05:06After 20 to 30 minutes.
05:07How many people did this, sir Marvin?
05:11Two people.
05:11Two people, right?
05:12Because it's gonna take a while.
05:13We're almost done.
05:15Let's go there.
05:16Sir Marvin, our finished product.
05:18If we were to say the price,
05:20can we know how much the lechon is worth?
05:24The lechon is from Php 13,000 to Php 22,000.
05:29The range.
05:31Small to large.
05:32Small to large.
05:33Okay.
05:33How big is our lechon, sir?
05:35How much does it weigh?
05:3625 kilos.
05:38Cook weight.
05:39It's still far from that.
05:40We can't compare it to the Lechon Promax.
05:43But we can compare it to the presentation.
05:46As you can see,
05:48it looks beautiful.
05:50And it's unique.
05:51I don't know about you guys,
05:53but for me,
05:54this is the most unique lechon I've seen this year.
05:58Or actually, in my entire life.
06:00And what we're talking about, sir Marvin,
06:02is the inside.
06:04So, let's check it out.
06:06There you go.
06:07Does the crispiness affect the lechon?
06:08Not really.
06:10Let's do a sound check.
06:12There you go.
06:14Alright.
06:16Sound check.
06:17Approve.
06:20Our reveal.
06:23We need to see the inside.
06:26Lechons this big, sir.
06:27It's not just 2 hours, right?
06:29It's a lot, sir.
06:30It's huge.
06:313 hours.
06:32It's 3 hours?
06:34Hold on.
06:35Let's take this off first.
06:36It's a bit scary.
06:38Sir Marvin,
06:39while we're revealing the inside,
06:41my fellow Kapuso,
06:42I know you're curious.
06:44Our beautiful ladies asked me about the taste.
06:52Approve.
06:53The crispiness is still there.
06:55In terms of the gold leaf,
06:58it doesn't add any additional flavor.
07:01The lechon is delicious.
07:03It's still based on the spices you used.
07:06If you're Sir Marvin, I'm sure you'll like it.
07:09But as far as flavor,
07:11it doesn't make a difference.
07:12But,
07:13the feeling that
07:15I'm having right now,
07:17it elevates your experience of eating lechon.
07:20Sure,
07:21lechon is typical,
07:23but with this kind of added touch,
07:27it really elevates the experience.
07:30Winner.
07:31But,
07:32you said there's chicken inside, right?
07:34Yes, there is.
07:37We're gonna have a battle here.
07:39So, we need to peel the inside.
07:43Let's take a look at our
07:46lechon.
07:52There you go.
07:54It's right here in the bowl.
07:56So, let's just carve it.
07:58There you go, Kapuso.
08:01Oh my goodness.
08:02There's the chicken.
08:05There you go.
08:06The chicken is perfectly cooked.
08:08It's steaming.
08:09Of course, it's steaming because
08:11there's no direct access to the charcoal.
08:14But, let's taste the chicken.
08:18Sir Marvin, can they still order your Golden Lechon?
08:21For the New Year, it's already sold out.
08:23Sold out?
08:24Yes.
08:24But, can they still buy it?
08:26Per kilo.
08:27Per kilo, Kapuso?
08:28What's the price?
08:29₱1,200 per kilo.
08:31Aside from our Golden Lechon,
08:32what else did we order?
08:33We also have Cebu Lechon.
08:35Of course, it's Cebuano.
08:37From ₱9,000 to ₱16,000.
08:39Okay.
08:40And then,
08:41Lechon Denegra.
08:43Black Lechon.
08:45Oh my goodness.
08:46Let's taste it, Kapuso.
08:48It's hot.
08:49Yes, it's hot.
08:50It's hot.
08:51Oh my goodness, Kapuso.
08:54Lechon, soundcheck approved.
08:56The taste is excellent.
08:58Even the staffing winner's presentation is fabulous.
09:02This is the right way to end our food adventure this year.
09:05Solid, Sir Marvin.
09:06Thank you very much.
09:07Kapuso,
09:08to all of our golden food adventures,
09:11stay tuned to your country's morning show
09:14where for 25 years,
09:16we are always the first in news, service, and joy.
09:19Unang Hirit!
09:23To manifest our golden luck in 2025,
09:27Anjo, can we prepare our Golden Lechon?
09:30Of course.
09:31And of course,
09:32Kapuso, this is Chef JR.
09:34This is our Golden Food Trip this morning.
09:36Hi, Chef.
09:37You're so rich.
09:38You're just making Lechon like this.
09:40Let us know.
09:43Chef,
09:44I miss you.
09:45Our Lechon this morning was fabulous.
09:47Sirs,
09:48I miss you too, brother.
09:50This is solid.
09:52Our Master Feng Shui Expert gave us a tip for good luck.
09:57Our food trip in Medyo Noche is also lucky
10:00because our entry is Golden Lechon.
10:04It's perfect for creating good vibrations this 2025.
10:08And what we explained earlier,
10:10basically,
10:11the process of making Lechon is the same
10:14except for the two components they have.
10:16Number one is this,
10:18our reveal.
10:20Kapuso, can you see this?
10:22Ta-da!
10:24It has a different stuffing.
10:25It has chicken inside
10:29and we also have chorizo.
10:31As you can see,
10:33this takes around 3 hours.
10:36It also has onion.
10:37So, our chicken is stuffed and stuffed again.
10:40The way our chicken is cooked is very tender.
10:44And it's a winner.
10:45The seasoning is perfect.
10:47It's perfect for our beautiful spread
10:50of Medyo Noche.
10:51Kapuso,
10:52this is how we end
10:54our food adventures for 2024.
10:56Looking forward,
10:57claiming better and brighter
11:01and more delicious food explorations this 2025.
11:04That's why you should always join
11:06our friends here at Unang Hirit
11:08in your country's morning show
11:10where 25 people are always the first
11:12in service, news and fun.
11:14Unang Hirit!
11:18Wait!
11:19Wait, wait, wait!
11:20Wait!
11:21Don't close it yet.
11:23Subscribe to GMA Public Affairs' YouTube channel
11:27so you'll always be the first
11:28with the latest stories and news.
11:30Also, follow the official social media pages
11:33of Unang Hirit.
11:35Thank you!
11:36Let's go!