Surviving Manila!! Uncovering Filipino Street Food!! (Full Documentary)

filipino food especially the street food it's some of the most underrated in southeast asia wow i'm sure you've seen balloon or even beautifully roasted the tone that is ridiculous but when you dig deeper you'll find there's so much more to filipino cuisine [Music] in this series we're exploring manila's street food scene with indulgent recipes guaranteed to spike your blood pressure that is so delicious but first we'll make a pit stop in nearby pampanga where you'll find some seriously strange oh you can eat the arms apparently i think i'm doing it but seriously it all starts now in the philippines culinary capital we've got this right here oh i know this one chicken skits yummy in this market we'll start the day with a delightfully bizarre fried treat that locals are losing their head over but before that an appetizer i love this skin so much and here you guys were like why even eat the meat because with us we don't want to waste any parts of the animals where is the meat by the way um where is it hiding is it exported it's so like over fried that it almost tastes like pork rind yeah pork chicken can you hear it like when you crunch it meet pat luck 24 year old producer and model agent born and raised in manila today we'll be trying a lot of firsts for us both there's a bit of a theme today it's down just food in papua but it's some of the more exotic extreme things that you're gonna find in the philippines or elsewhere and so i don't know if this food is going to be extreme for you for you maybe it's no big deal what chicken intestines that's like an average tuesday what about chicken head never had that yet that's what that is this is the chicken head chicken head discarded in many parts of the world while yrc chicken is selling over 10 pounds of chicken heads each day but not until they dress it up a bit here they coat the head and flour and deep fry this is one of many unique offerings here at totobeats market a collective of over 20 street food vendors there's a couple different sauces here this looks like vinegar sauce and then this is sweet chili sauce so a couple different options it mostly tastes like fried goodness surprisingly it tastes like chicken it tastes chicken oh do you see that why is that that's a brain oh wow here have that piece thank you so much yeah you're so welcome stick your finger in there you can peel it out with your finger oh my god it's gooey in the inside that's what i'm saying see that is all just brain matter that is every embarrassing memory the chicken's ever had [Music] creamy very creamy rich buttery almost the taste of the liver but like more creamy yeah i agree it has a little bit of that like kind of minerality to it i'm saying i'm pretty impressed all the flavor is just masked by that fried exterior and then even if that's too much for you you just give it a little bit of a dip you did a great job i love already that it's our first food and you've never tried it before even though you've been in manila your whole life i'm in my twenties gonna live my life to the fullest sure yeah and i'm old and i've lived most my life i had a good life so if i die today our next iconic location found a way to turn this into one of this country's most beloved national dishes this is a historic location especially in the food history of this country but before we talk about the food this restaurant is known for i want to ask you an unusual question why are filipinos so obsessed with chicken ass it tastes good whether it's chicken head or chicken ass folks in the philippines will find a way to make this under-appreciated meat into a masterpiece here it's marinated in a secret savory sauce before being tossed over charcoal i don't even know what chicken ass look like without the feathers and all it's done this is actually the bum right here it's like a pointy bum because that's where all the tail feathers would be sticking out of [Music] wow you don't have to tell me twice this is unbelievably juicy yeah there's a unique combination of fat and protein and skin altogether so when you bite into it really explodes with some juicy flavor i bet this is yummy with rice as well we're in the philippines everything's yummy with rice that's just kind of a starter we're here because we want to talk about cc yes cc the original recipe for sisig was breed into existence here in 1974. she tried how to utilize the big ear so that will not go two ways to mix it with other meat parts serve it to the guests and they loved it [Music] had no idea her remixing of affordable humble ingredients would transform her into a culinary legend it is everywhere and it's remarkable because the philippines is an archipelago with hundreds of islands and i can hop 20 islands away and they're still gonna have cece today lucy's granddaughter carmina is keeping the legacy alive now cece has taken on a life of its own and they make it differently sometimes they put an egg on it sometimes they put mayonnaise how do you feel about that mine is original because i know that people will come here for the original season pretty much all cc you find around the country will have fried up pieces of pig face on a hot cast iron skillet but the og the one that started it all begins with the whole pig head cut down into more manageable portions then plopped in salty boiling water for over an hour the head chunks are chopped down even more and cooked again over charcoal before it was made to treat dizziness well i heard it's a popular drinking food right yeah so in that way it is kind of treating dizziness yes after roasting is time for the chopping block where bits of forehead cheek chin and ears become lost in a mutilated mash of face parts before hitting the cast iron skillet along with onions chilies vinegar and salt this is seasick and all other sea seeds can kiss this cc's chicken ass the time has come we're waiting for the cece okay pretty epic it's like a filipino fajita it's so oily like mine is a volcano of pork grease i have a calamansi here this is to give you a more sour taste oh i like that you filter the seeds yes so i could eat it right away without any water it is hard to believe that this is all just a bunch of mutilated pieces of face they chopped it really well yeah you wouldn't know no here it is first time eating the original cc let's go for it [Music] oh that's delicious first of all it's like smoky from the cast iron it has that hay kind of flavor to it yeah this is tremendous i mean it's just rich decadent oily over the top i need the rice right now because it's so rich the guy behind you got three piles of rice it's basically he got cheesy flavored rice i mean he has so much rice over there what's this maybe this is the ear i think i got the treasure right there guys go for it i'm a little bit jealous what the heck it melts in your mouth is it an ear i think it's an ear it can be a nostril for all you know as long as it's yummy i think this is like a good meal after their day's work after a day's work it's new what time do you quit working oh really it's your lunch many foods in papua have roots that go back to colonial times in times of necessity in times when resources were limited folks had to get creative with what they had the food in pampanga is very distinguished because the spaniards colonized us for a very long time they trained filipinas to be their cook on the other side we also have this side of poverty during the war so we were able to create food from the farm over time this magic that could be worked with pig faces or chicken butts became part of what's now known as kappapangan cuisine hi i'm here today to learn more about your food she's here for free food you have a couple different things you have frogs and then you have some bugs those are mole crickets wow hello there first time seeing you the mole cricket found in rice fields after harvest season that's between august and september this is a cap of pagan treasure so you said people are flocking here from manila to eat these yeah they cannot find it just anywhere and they know we are a kapampangan restaurant so they expect us to serve camarou first fry onion garlic and tomato this recipe centers around dressing up an incredibly affordable readily available protein source add some salt some fish sauce and that's it i would say most people in manila haven't tried this before i think this is the first time that's in front of me help me dear god survive this you can see there's tomato onion garlic just a load of seasonings in here i've got a big fork full i'm about to fork myself all right cheers cheers [Music] mmm fascinating flavor is out of this world yeah the flavor is good the texture is something different i mean the body its big abdomen is just filled up with this liquid and these flavors but they're still like the little legs so would you say that this bugs you i'm leaving i have an idea i mean they're the experts but i think if you put peanuts or something else in here crunchy chicharron then it could blend with the texture then you would kind of forget about it it's a bug that it's a bun if you enjoy eating crickets you have something in common with our next food the frog our authentic way is mean stuffed frog with ground pork carrots onions and it's belly yeah it's like a thanksgiving frog do you need to do you need to in a bowl of ground pork he adds the local herb alagoa then onions and carrot mix and season with rock salt and pepper now this mixture is stuffed into the frog somewhere around where the head used to be you have to be very careful so that the stomach will be intact so normally if you were not stuffing these people would just sit the stomach open pull out everything but since it's going to be stuffed you've kind of just cut it off from the collarbone and you're stuffing it with another animal originally we also used the smaller frogs used a large frog a smaller frog bathed the whole frog fire in a blend of vinegar salt pepper and garlic for 15 minutes then it's one last swim boom our next meal it's right here this is it this is it well no there's more after this but [Music] this is one of my favorite things i've ever seen i'm not sure how to start i want to just take a big bite out of his belly but first i'm just going to eat the front on top [Music] you can eat the arms you need everything apparently i think i'm doing it the bones they turn into dust in your mouth to taste a little chicharron you know crispy patta but like mini crispy it's like the world's tiniest crispy patta brilliant all right this is the bite i've been waiting for i think we just dig in let's go for it that's so awesome and weird that's not a frog anymore hello sunshine hello i mean this is the new contents of the frog belly who knows how many insects and flies and mosquitoes were in there before but now it's like the last thing this frog ate was a giant pork sausage they transformed it into your turkey thanksgiving yes for me the spine is kind of big i'm not gonna eat the spine i'm gonna eat around but it's pretty easy to do to eat around it i gotta say the word bizarre actually fits here it is bizarre it's strange but it works we've come a long way so far in this video we tried a lot of new things and actually i'm proud that these are all things that you've never had before but we still have one more place to go a place where they eat pets today we're going to be eating one of the more controversial foods in the philippines as i understand it many people in the philippines consider this food this animal we're about to eat a pet that is correct it's more like taboo here in this particular area in angular city can you reveal at last what animal are we eating today um rabbit okay i feel like i'm way more suspenseful than you the chon is a beloved crave worthy national dish slow roasted pork stuffed with delicious seasonings herbs and spices with roots in copper pankan cooking here in lieu of pig we'll experience rabbit chunks i've been cooking more than 30 years i do a lot of experiments i just came up with this recipe and so far so good a lot of people they like it [Music] [Applause] the cleaned and skinned rabbit is marinated in a mixture of soy sauce black pepper salt and his secret spices for three hours next it's stuck with a skewer then stuffed with chilies star anise and lemongrass before the first aid kit is brought out and the rabbit is sewn shut with steel wire something tells me even these metal stitches can't save the rabbit now its skin is brushed and basted with soy sauce and coconut milk this is rabbit latone perfected by chef calvert malaya owner of ravi chong food hub if you need to baste it if you need to do anything let us know i see you're kind of keeping an eye on them too yes i have to all right because it's very delicate because cooking this is a lot more difficult than pork pork just has that natural really thick skin and it's almost hard to screw it up but with the rabbit how is it different it's not too fatty so it tends to dry up and burn real fast all right from here he's going to finish grilling them it's a very delicate process i don't want to interrupt him too much i'm going to let the man be and focus on his meat and soon we're going to try it out for ourselves though it's not a common protein source in the philippines i must say compared to heads bugs and frogs this rabbit is looking darn tempting as it rotates its skin darkens and shines like midwestern chicks on spring breaks when it's complete he hacks it up plates it and it's ready to eat we've got rabbits behind us we have rabbits in front of us and then a multitude of rabbit dishes starting with the chicharron it's very thin you can see it's not like a pork rind which is a bit thicker yeah and puffy it's very it's really light but when you smell it it smells like the regular churros it's like a diet cheese around yeah i think it's like a little bit more than pork similarly to the pork similar it's not so intense it doesn't taste like that sinful right diet chicharron that's amazing besides the chicharron he's made this papa itan or bitter soup it's made with intestines but the real flavor the bitterness comes from the bile it's usually made with goat or chicken but here your only option is rabbit i've had papa eat on before right it's actually my first time the comments on this video are gonna be like this lady has literally not had any filipino food oh no well we're gonna get a real close-up on your face and see your first impression let's try it out i hope [Music] that is sour sour and bitter though it hit my throat i used to really hate anything billy but i'm coming around now and i think if you cook it with the right balance of other ingredients it can be pretty good overall what do you think yes no overall yes i would eat this with a rice here this is the main event first of all this is what the rabbit looks like right here what i love is that it looks like a shrink ray gun which is used on a normal portland zone and it shrank down to this size oh but it's not that hard it's not crispy yeah more leathery i would say here this is the skin let's do it thin chewy sweet savory it has a ton of flavor because he's just basting the heck out of it oh you're going for the meat it is white meat it looks almost like chicken breast but more juicy mmm it is super clean and they say the rabbit meat is more healthier and they say there's no almost cholesterols in it right i'm going to try this we have some skin and some meat together here we go even better even better this would be good for any event like birthdays or christmas yeah or like a birthday party you could start with like a petting zoo and end with um dinner i think we did a great job i'm very proud of you today thank you almost everything in this video has been new to you so that's kind of cool from here we need to finish both of these rabbits before we can leave because we don't want to waste our god's creations and so we must consume them all [Music] today we're gearing up for the ultimate heart attack tour in the city of manila bro sunny welcome back to manila from viscous mystery soups teaming with random body parts is that a practical joke by god all the way to big heavy deep-fried pork sensations that is so delicious it all starts here our first dish is a killer loamy made with thick fresh egg noodles and a rich broth jam-packed with heavy toppings this is the loamy you eat if you lose your job get dumped and find out you're adopted all on the same day today i am back in the capital and i'm here to try a type of food i've never heard this name before how do you describe it it's called futo first chopped onions and garlic are added to a wok with cooking oil basically it just means food that makes your high blood pressure high salty soupy greasy fried fried everything with cholesterol is good then the pork broth season it with soy sauce secret spices and black pepper toss in the signature loamy egg noodles add some coconut milk then an egg and mix until it becomes thick with the foundation prepped it's time for the toppings roasted pork lumpia or fried spring rolls liver ground pork chinese geeky and fried garlic this is where a reasonable man would stop but no how about fish balls hard-boiled eggs and finally the chicharron this bowl of unhinged excess belongs to andy's famous bhutanga salomi and bulello it's 90 degrees it's very humid and there's nothing i would rather do than stick my whole face in this huge heaping heavy pot of noodles and other assorted varieties of things i think we should start with the spring roll [Music] meaty and crispy it's also soaked up all this broth that's really good this is a pork belly whoa that's really fatty but that is delicious what do you think is more special about this the toppings or what's inside i think the most important thing is the egg noodles must be fresh the broth must be good also the toppings are just additional but the signature for the toppings is the kikkyum meet my eating sherpa for today chewie a young filipino who documents the deepest local eats in each corner of the philippines all right let's try it out i love it like chewy almost like kind of spongy flavor if you're eating raw meat it's incomplete without adding onions and soy sauce we've got the onions in there the soy sauce i'm going to unearth and bring up the noodles i know those are probably my top three of all types of noodles the texture oh they just have some good questions yeah no more like how they're chewy i failed i failed dude you were so good at this how did you do that i trained with instant cup noodles even the noodles are so hot at this point they've gotten quite soft but they're totally just saturated and that super savory salty broth and also the onions it's adding a little bit of sweet element this is you said a must for any low meat it is a liver so i want to build up to this bite right here some liver some of the noodles i do have some onions holding on for a deer life amazing this is a great start today is all about the over-the-top very indulgent very porky oily greasy fried filipino food and sweaty yeah we gotta sweat some of this salt out and replenish with more water and more food next on our hit list of dangerous diners this place serving up braised body parts you won't find just anywhere sir how you doing very excited to be here the name of the food is what paris oh parrots like in france paris is basically a filipino braised beef stew usually served with garlic fried rice compared to other filipino dishes what makes this stand out is the food for the mass from rich people from drivers etc etc in each corner there's paris here in the philippines and they're all a little bit different yeah they have their own style paris is so much more than just braised beef and bones first every beef cut you can imagine is tossed into a huge pot don't believe me let's play a little game i want to play a little game called guess that organ oh i love that first organ here i'm gonna say this is a stomach right right right right right okay what's this see i got one of those and it's working overtime because of all the jack daniels i drink that my friend is a liver yeah all right you're good man what is that i have no idea what that is this is called it's near the rectum area can i say rectum yeah you can wreck them [Laughter] ah yes but of course it's ringworm i don't know that uh but that's too long to be a is that [Music] yeah come on it's looking at me put it down so you guys really eat everything there's nothing that goes to waste those cow parts are cooked for five hours before they add in mega hits of flavor onions garlic celery green chilies ginger pepper and salt boil everything together for one more hour and dig in because this is constantly on the heat it's evaporating it gets more condensed than he puts in this white liquid is that milk the secret to this pot of pares is to make the broth last as long as the meat does they just call it milk but it's not milk so you may catch the owner dumping in some more special broth jugs of soy sauce and secret milk which i'm pretty sure is just cornstarch so it's kind of a thickening agent yeah take any agent upon serving cut all the ingredients into smaller pieces assemble in a bowl and finally add in that salty viscous broth in peak season they can cook up to 150 pounds of offcuts and cow parts boom this is i think we should try that soupy soup [Music] oh that's quite satisfying there's so many flavors the soy sauce the garlic the beef stock there's like a hint of gaminess in there but i like it all right let's try all this beef it's really tender right it's such an interesting combination of one he's working all morning kind of really crafting this meat with a love and then when he needs more broth he just dumps an industrial sized container of soy sauce inside so it's this mixture of fast and slow to make this work apart is not complete with the sides you have to add more garlic some calamansi and licks also a spicy chili how much diarrhea do i want i want this much diarrhea so this is garlic rice i want to try it alone see how it tastes super tasty but we don't eat it like that we put the soup on top soup and meat a little bit of liver a little bit of heart let it soak up that beautiful sauce we got the broth heart liver the rice everything together let's try it out oh yeah just a complete package so rice cuts down some of the intensity and saltiness from the soup that's why the filipino community love paris it's really flavorful and it's really cheap it's very accessible also there are testicles in here but he chopped them so tiny can you see this one ah right there have you had this before yeah i love balls fantastic i agree actually [Music] not bad what helps is everything in the bowl tastes the same you're just getting like different textures okay let's try that peanuts look at this oh wow it's like a giant scallop it's really big this bowl could have played for the nba wow it's been so cooked so braised it's become kind of gummy to me that didn't even taste like a penis have you tasted it i mean like in hong kong okay at a restaurant i gotta say i'm very impressed it does definitely feel like a bit of an indulgence but then lots of meat protein it's not just a bunch of fried stuff when you mix it with the rice it's quite delicious pares paris our next savory salt bomb comes from here the stall inside a humble car and area that's delivering radiant noodles guaranteed to spike your dopamine so high you'll crash into a days long depression right after eating for a second it looked healthy when it was just noodles and like a handful of green stuff and then she doused it with this bright orange nuclear sauce this broth base is prepared with pork bones salt pepper fried garlic msg and anato oil which explains the bright orange color to thicken the broth cornstarch and eggs let's try just the sauce i like it it is super salty it's like triple x rated salt now to bring all the elements together first thin rice noodles then a dump trunk of flavors fish sauce garlic sauce pepper msg and crushed chicharron top that with a natto fried tofu homemade adobo squid a hard-boiled egg and finally that thick glow-in-the-dark orange gravy garnish with homemade chicharron and that is the same exact dish you'd get if you came here 80 years ago [Music] super greasy they're taking a shot of oil to balance all this here we have this oh look at that balance one gram of vitamin c let's just mix it this is like the calling card for filipino street food is this blaze orange color so i've got some noodles here i've got a little bit of the crispy skin let's go for it let's go for it [Music] oh man i need a giant mountain dew oh is this a mountain dew oh yes room temperature mountain dew balance i gotta say very satisfying and this is something you find all over the philippines oh yeah all over the philippines we have different kinds of alabo miss myeth archaea's stall bovet and maya pastora is the name is scrunched between two others in a center packed with eating options this is called a carinderia the term simply means a small roadside restaurant that serves up local and traditional home-cooked food it's so popular among locals because it brings them back to the flavors of their childhood wash it down [Music] we have one more epic food remaining let's go somehow after all this salt cholesterol and pure joy our hearts continue to tick our next stop might just change that here they're deep fry entire portions of pig bringing together the perfect trifecta of meat fat and crunch ma'am what's a good like welcoming in the local language [Music] since 1972 miss judy ann francisco and her family have been serving up a dish known as crispy pata a pork lover's dream crunchy pork skin and closing savory tender meat it all starts with the potato what does pata mean the papa is the front leg of a pork the pork chops are pre-cooked boiled for three to five hours with celery onion garlic bay leaves salt and pepper this will soften the meat and break down the fat what i've heard is that in the philippines people don't usually use the back legs for the paddle is that because that's where the pee happens no the behind one there are more on fats after the legs rest for one hour they're ready to take the plunge unlike the front legs they are more on the meaty part a healthy 20 minutes fully submerged in oil until it turns a tempting shade of golden brown oh so this is healthier i just hope it won't increase your blood pressure we are actually trying to get it through the roof i can provide the medicine for you what is the secret behind the perfect crispy potato for me it's our secret for sure it must be kept secret okay when the pata is crispy it's sliced and topped with their super freaking secret glaze that they won't disclose to me or any other food expert okay i understand the secret must remain a secret but if you're a customer what are you looking for in the perfect crispy potato what they're looking for us is the crispiness and the juiciness oh it sounds like dessert to me can we put a candle in the middle take a look i think i've got the left foot you've got the right foot well this is such a big crispy patasani so how many people would you usually share this with well maybe around four to five we also have a couple foods to accompany this is torton a lima sauce an omelette cooked with crab meat i tasted crab there's egg of course but then just this sweet brown sauce around it would you consider that cocoa would you consider that for topanto definitely no no no this is just an egg what about this oh it's not for the platform no oh this is basically a salad this is panzit bihor a mix of glass noodles and egg noodles cooked with pork and veggies you have to put the calamansi you have a little acidity and then maybe a little mix my last healthy food before the parts super peppery delicious tender pin noodles that's very nice i'm now playing around with the side dishes here we have the main star of the day the crispy hot dog should we try the skin yeah this is nice kind of sweet yeah a little sweet oh it's a really good tank the under part of the skin is almost sticky so it's kind of sticky on one side crunchy and sweet on the other side that is so delicious actually just the first crispy part i've seen that they have pickles also whoa i mean it makes sense you want something a little acidic vinegary and sweet to go with something so heavy look at this dude this is like eating chicken look at this big soft piece this thing is still steaming hot i cannot wait let's go for it cheers my gosh it is so soft tender juicy hot and steamy should not be for children let's do some anatomy so that's like the forearm the wrist and then that is like kind of the hand right there but look i just pulled the foot off like it was nothing i bet i could split this in half yes so all those parts have melted down everything between the joints when it was boiling for three to four hours that's when all this really got super soft i mean take a look at that all that fat is rendered down beautifully mmm what about it oh the biggest is superb the sweet glaze is where it's at i wish there was like a bowl of honey here we could just keep dipping it in to me of everything we've eaten today by far the most satisfying how did we know if we were successful in our butter mission today it's just a hypothetical term from filipinos but anything that is fatty and greasy and i think we did all of that with different aspects different flavors different stories i'm glad that you enjoy all of the food here in manila i want to say to you my man thank you very much sunny my pleasure is made [Music] 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 latron jack daniels 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 meet rado put her there owner of rados lechon 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 the 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 chong 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 roll it with him 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 chilies i always thought lachon met a whole pig on a big skewer but you don't have the whole pig here what do you have here the chong kowali made with giant pork meat slabs how long do you boil uh 30 minutes unlike other electrons the chunkawali is 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 rados lechon 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 cheers 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 later on you can get creative with it 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 chon 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 birthdays 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 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 little 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 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 [Music] nice you have to take off the ropes first 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 i cannot wait to put this in my mouth i'm burning my hands i don't care oh wait 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 it [Music] i'm home very crunchy it 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 do you say 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's 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 children 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 lachon but we still have one left the most expensive lachon 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 cost eight thousand eight thousand dollars oh that's eight thousand pesos eight thousand peso i have no idea what that is wait is that like approximately one hundred fifty two 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 taco after an hour once the piglet has developed a bit of a tan he brushes it with cow milk when preparing lachone 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 cucinello have tried cutting it with a piece 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 oh unbelievable you want to 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 cut 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 politicians these times are way too divisive right now i'm not taking it 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 want something 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 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 lachone 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 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 padlock 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 our 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: 5,348,049

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, Manila Heart Attack Tour, LOMI, PARES, PANCIT PALABOK, CRISPY PATA, PANSIT BIHON, TORTANG ALIMASAG, lechon

Id: wTlERUE8LVw

Length: 41min 25sec (2485 seconds)

Published: Wed Aug 24 2022