$1 VS $152 Filipino Lechon!! Manila’s Meat Masterpiece!!

[Music] in this video you're gonna witness three levels of the cho all cooked up by expert chefs in manila oh wow we're gonna eat this one three times but first let's back up traditionally lechon means a roasted pig or more specifically a roasted suckling pig but you'll find that word used much more broadly in the philippines today [Music] the tone is one of this country's most beloved boobs and a frequent centerpiece at celebrations of all kinds for me a good litchon has to have a good skin especially a skin that could survive at least a day or two or even longer like my skin a lot of skin care routine than the electron jack daniels today i'm on a mission to experience this decadent delicacy from the super affordable that's a new dish right there i've never had that before all the way to the shockingly expensive i'm told that you can cut it with a plate ready ready it all starts here i hear you are an absolute legend in these parts a humble alleyway diner that boasts a big reputation and a long list of local fans like who how about this city's mayor today we're focused on an episode that's all about lechon in the philippines many of the philippines signature foods have spanish roots including lechon what does lachon actually mean it came from a spanish word called lechona the tone usually refers to a spit-roasted pig rotisserie over hot coals although many places have their own roasting styles paulie no matter how big we grow it with ham cuba it's like a medieval torture device i love it vietnam i've never seen a pig this tiny you could microwave this pig it's so small no place does it quite like the philippines here it's stuffed with delicious flavors that permeate through the meat lemongrass bay leaves even chilis i always thought lechon meant a whole pig on a big skewer but you don't have the whole pig here what do you have here the chong kawali made with giant pork meat slabs how long do you boil uh 30 minutes unlike other lessons not usually stuffed with lemongrass onions and everything it's mostly seasoned with salt and after that it's directly to the frying pan this is where the word kawali came from meaning the use of a pan or a wok this dish is commonly made at home because it's easy to make unlike the regular electron that you roast after frying for 30 minutes the slab is chopped down into bite-sized pieces that ring up at less than two dollars and for 20 cents more you can pair it with fried garlic rice this affordable hard-hitting blend of crunchy lechon seasoned rice and sweet tangy sauce to tie it all together is what's kept rado's lachon going strong since it opened 20 years ago typical tropical kind of weather it'll probably be gone in five minutes but in the meantime here 100 grams of paradise i think we should try a piece of this just as it is we're going to get the big one already oh you have a way better looking plate you want it yeah okay [Music] super crunchy super friendly oily a bit juicy i like it i can hear your crunch from here yeah delicious fried juicy pork belly there's nothing to not love about this this garlic rice is fantastic super salty savory you know sometimes garlic rice can be a little burnt people get a little too happy with frying the garlic i feel like if you wanted to you could also mix the pork belly with the rice and then a little bit of sauce on top of there do people ever do something insane like that there's no limit on what you can do with latron you can get creative with it [Music] i must say for two dollars that is an excellent value this set the bar so high already it's gonna be tough to beat so let's see what the others would give us everyone's favorite part of the tradition roasted the chone seems to be the pork belly so what if you could forget about roasting the whole pig and just focus on this prized pork party we used to sell the wallet but because of the pandemic people have been forced to celebrate their birthday and other family celebrations only within their household that's when i started selling the chon belly some other people call it belly choice so that's what i've heard smart belly chong cheaper than buying a whole pig while still providing crispy skin fatty cuts of meat and 15 pounds of porky flavor mark is the fourth generation to run this roastery this place has already been started by my ancestors more than a hundred years ago by my great grandmother around 1920s who are you talking to the camera i do like that you took over the show this place has a legacy we've been here for hundreds of years i've still made a little bit anyways so the meat is seasoned with garlic onion and a mixture of rock salt pepper msg and some proprietary ingredients what do you think it takes to make a really good leche the native pig which is only bought within the philippines it's a local breed does the pig have a special diet special workout routine yeah a therapist they own a huge forest and just let the pigs go around and eat natural food not the commercial food like the pellets roasting here is an old-fashioned tedious process done by hand with continuous adjustments being made turning at the right speed placing more or fewer coals ensuring each section is cooked evenly we need to talk about price this video is about us experiencing different levels of the tone based on how much it costs first of all about how much does that weigh what we're getting today is a six kilo size that oh sorry i think okay i sell it for 3600. okay i'm trying to think is that good or bad it's pretty you know what it's very medium yeah very medium that's why we came here halfway through it's slathered with even more pork fat but it's not going to feed one person how many people could this feed more than 25 more 25 what do you think now haters after about only an hour it's ready to go to mouth town this is not a restaurant people come here they either pick it up or can you also deliver it we deliver it how much advanced notice do people need 35 minutes no we need three to five days before see if you're feeling hungry oh three to five days or better yet just start for three to five days so when you get the lich one you eat them all by themselves you eat the whole either way let me just say quickly though where we are nobody ever eats here because they get it they take it away they go home we have no choice because you know i don't have a home in the philippines nice you have to take off their ropes first yeah and then open it we're gonna open it to the world right now so you can see for the first time look at that wow what's the best way to get the skin off you think maybe cut it again you have to work hard to get the good stuff cannot wait to put this in my mouth i'm burning my hands i don't care okay you have this one thank you so much that is the definition of being a gentleman because i literally did not want to give that to you and i wrote [Music] i'm it very crunchy it's almost has a little chicharron flavor to it here's just some of the belly you can see the beautiful layers i mean these are the abs from the pig you ready i'm loving his job already what are you saying are you saving this for a rainy day oh my god you just he's a thief he got my best part oh my god this is what i wanted the whole time that's my dental record if i get killed now and police find this they're gonna definitely be able to identify my body yeah and you can see it's a smile because he liked it i'm gonna eat the skin with the fat how about you let's do it oh this is a great idea i've never thought about this that's by yourself best crunch but the skin is a little bit dry out here and there so the fat is there to bring some of that soupy oily porky action hallelujah i think i'm starting to fall in love with this maybe even more than regular liquids you know everybody just wants the neck and the belly anyways and then what you're left with like oh i need to eat the bicep now and drink men i mean we are not even at the most expensive place yet that is our second lachong but we still have one left the most expensive lechon you've ever seen in manila in this video typically a roasted pig like this might cost around a hundred dollars but our next location has a much smaller pig that costs much more money it costs eight thousand eight thousand dollars oh that's eight thousand pesos eight thousand pesos i have no idea what that is wait is that like approximately 152 dollars correct chef wilson mascara is the head chef of chrissy moto's 13 chains safe to say he knows his way around a piglet our sacrifice is 21 day old from spain it's important or from spain it's a spanish pig and it's a suckling pig means it's never eaten solid food so it's only ever fed pure mother's milk and that is it breastfed baby pig wow to start they season the whole suckling pig with salt then stuff it with garlic cloves lemongrass black pepper and bay leaves marinate for three hours how much does a pig weigh it's about 6.5 kilograms 13 14 pounds correct here they don't fry the meat and they don't roast it instead they bake it in a brick oven what is heating the brick oven are you burning one type of after an hour once the piglet has developed a bit of a tan he brushes it with cow milk when preparing lechon this way what is a chef's worst nightmare tin foil is used to cover the ears legs and nose prevent those smaller appendages from burning he said that the worst part of it is the skin bubbles up their technique is that they stick a rod inside of it so that the fats would go down instead of going up and it also depends on the pig quality right you don't want to buy a bubbly pig after four hours of this it's finally complete high quality ingredients imported from spain that take up to seven hours to marinate and cook no wonder this little guy carries with him a hefty price tag first of all we have this little tail here you can just have that so much i'm told that you can cut it with a plate yes everybody in the philippines who ate cucinelli you have tried cutting it with a pizza and they were successful yes well let's cut it in half with a plate because that's a normal thing to do here we go ready ready good job you gave her a butt crack oh wow the crunch keeps coming unbelievable you wanna do it see that that's how you cut it easy and fast one two three there you go you're not even supposed to do that no you can do it you even put the head at that stop okay good your ex boyfriend is sorry he'll call you back later i'm gonna break this in half it was like breaking a pencil in half it's so loud and crispy here we go this baby knows what she's doing the first location we went to today the skin was a little thicker it's really thick but here it's more thin skin than some politician you don't like you guys fill in your own politician these times are way too divisive right now i'm not taken aside good boy or girl let me see what happens i just pull this up that is crazy talk about baby back ribs [Music] it is a perfect blend of super hot juicy oily and savory yes that's not overpowering not overpowered it's not underpowering it's empowering has anyone ever mukbang just a whole egg oh my god you take the front i'll take the bag this is like a trophy you're like congratulations you won something yeah ready for sure this is how you should eat it oh the best part about being an adult is you can just do whatever you want to your body you can just destroy it completely like what we're doing right now i think it's remarkable there's something about it being a little bit smaller that's nice the flavors are delicious there's no doubt the chefs know what they're doing it takes a long time and you can see that the effect of cooking it slow and low melted all the fat down and it's made the skin irresistibly creepy crispy this is fantastic but the hard part now is we're gonna go over there and have a separate conversation about which one we thought gave us the most bang for our buck are you ready for sure it's the most expensive one because it's a baby pig the texture is more tender you don't care about eating a child pig um the world is harsh so it's okay just kidding no i like that what are you gonna do something different from the ones i usually have the way it melts in your mouth my favorite for today it was actually the most affordable option two dollar lachon it was fried it was greasy it was so undeniably delicious for such a low price it is hard to beat but i actually expected it from you because when we are about to wrap up you're still eating it that's true i kept i ate more plates actually after we cut best ever food review show is a small team of independent creators and everything we do here works because of you guys click the link in our description to join our patreon and receive exclusive benefits of peace i want to know for you are you a filipino yes since what age since i was born for the record i'm part of the third generation so it started with your great grandmother wouldn't that make you the fourth generation great grandmother grandmother parents you i guess it's fourth oh okay i mean i don't want to fact check you right on it's evenly distributed like the percentage of the poor the fat and the skin it works together equity you ever just buy a whole birthday cake and then eat half of it and then throw the rest of the trash and pretend like it never happened yeah you're being a wild kid you haven't done that i just talked to your mom and asked how wild you were as a kid it's because of my mom remove my belly sweat i'm ready let's go watch the trailer oh that's right okay great we're lost we're still in boom guys that is the end of the video and the end of our mini mini mini series here in manila in the philippines i hope you enjoyed it a big thank you to petlak thank you so much guys thank you also for the invite and for feeding me three lit chunks in a day follow her fun adventures in manila in her daily life and beyond that is it for this one guys thank you for watching i will see you next time i'll be oh god i'm having a seizure this time

Channel: Best Ever Food Review Show

Views: 2,960,035

Keywords: best ever food review show, sonny side, befrs team, philippines, south east asia, asian food, asian cuisine, manila, south east asian food, south east asian country, where to eat in manila, exotic food, Filipino Street Food, Filipino Lecho, Manila’s Meat Masterpiece, LECHON KAWALI, lechon, LECHON VALENCIA

Id: FSogD7bAHF8

Length: 13min 40sec (820 seconds)

Published: Sun Jul 31 2022