Aired (June 21, 2024): DAAN-DAANG INIHAW NA MANOK AT LIEMPO
Craving ka ba sa inihaw? Tara na sa Sampaloc, Manila at tikman ang ihawan na naghahain ng daan-daang liempo at manok! Panoorin ang video.
Craving ka ba sa inihaw? Tara na sa Sampaloc, Manila at tikman ang ihawan na naghahain ng daan-daang liempo at manok! Panoorin ang video.
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00:00Let's eat our breakfast.
00:01Of course, our food trip today will be delicious.
00:04You can just tell them, this is it!
00:07Yum!
00:08You can see what's in front of us.
00:10It's so delicious.
00:11That's the trending chicken and pork belly lechon in Sampaloc, Manila.
00:15What do you prefer, chicken or pork belly?
00:17I'll take both.
00:18Really?
00:19But chicken.
00:20Go to chicken.
00:21I'll take pork belly, so we won't have a fight.
00:24Chef JR has been fighting for a while.
00:26Chef, how much is that?
00:28And we'll buy more and more.
00:30Yes, because there's a lot of food.
00:31Truth.
00:32Perfect.
00:35Chef!
00:36Yes, ma'am!
00:37Yes, brother Galoy!
00:38And again, happy birthday, advance.
00:40Happy birthday, ma'am Susan.
00:41Thank you, chef.
00:42We celebrate you.
00:43And on behalf of our team here, we'll take care of you, ma'am.
00:46We'll answer your questions.
00:49And this is a solid question.
00:52We're here in Sampaloc, Manila.
00:54On your question earlier, what do you prefer, chicken or pork belly?
00:59I'll answer that.
01:01Both.
01:02And to tell you a story, how do they make this fantastic product?
01:08We'll have Ma'am Marielle with us.
01:10She's one of the owners of our Lechon Ang Binisita this morning.
01:14As you can see, our guest is very beautiful.
01:17Thank you so much for having us this morning.
01:19Ma'am, please tell us how you make this.
01:23The pork belly and the chicken.
01:26It's very simple.
01:28Okay.
01:29So, this is the pork belly cut, right?
01:30Yes.
01:32What's good about this cut is the balance of fat and meat.
01:38As you can see, it's not just fat.
01:40It's also not just meat.
01:41So, the balance is good.
01:43So, what's the first step?
01:46We have to mix all the ingredients.
01:48So, this is our secret blend.
01:52So, we'll just marinate this?
01:54Yes. We'll marinate it for..
01:57How long will this take?
01:59About 20 minutes.
02:00Just 20 minutes?
02:01Yes.
02:02Ma'am, how many portions can we make or sell per day?
02:09About 300 to 400.
02:12300 to 400 pieces?
02:14Yes, on weekdays.
02:16On weekdays?
02:17Yes.
02:18And on weekends?
02:19More?
02:19Around 500.
02:21500? Wow! That's why.
02:23Ma'am, when did you start selling this kind of product?
02:28After the pandemic, in the year 2021.
02:31Okay. So, you started in the year 2021.
02:34And I assume that you only sold a few pieces at first.
02:39Yes.
02:39Recently, you started adding more equipment.
02:46So, this is our Lechon Manok.
02:49Ma'am, we're just adding the rub.
02:52Okay. So, we'll just mix it.
02:55And then, we can now put it in the oven.
02:57We can now put it in the oven.
02:58Yes.
02:59Okay. When we put it in the oven,
03:02this is what it will look like.
03:04This is our Lechon Manok.
03:07As you can see, the portions are beautiful.
03:10Ma'am, Suzy asked me this question earlier
03:12because it's her birthday tomorrow.
03:14How much will you sell your product?
03:17I'll sell it for P200.
03:20P200?
03:21P200, Ma'am?
03:22Yes.
03:23Wow, P200.
03:24What about the whole Lechon Manok?
03:26P250.
03:27P250?
03:29My dears, if you can see the portions of the Lechon Manok,
03:33it's not a joke.
03:35Ma'am Suzy, this can be eaten by a whole barangay.
03:39These kinds of portions are huge.
03:42So, 300 to 400 pieces per day on a weekday
03:46and up to 500 pieces on weekends.
03:48More than 500.
03:50Ma'am, do you source your raw ingredients locally?
03:55Yes.
03:56Locally.
03:57Just locally?
03:58Yes.
03:59I guess we can do that.
04:02Ma'am, how long does this Lechon Manok take to cook?
04:06Maximum of one hour.
04:09So, after one hour, this is what it will look like.
04:12What time do you open?
04:14For those who want to visit Sampaloc.
04:17We open at 11 in the morning until 11 p.m.
04:2111 to 11?
04:22Yes.
04:23Nice.
04:24So, that's more than enough time for you to visit here.
04:28Of course, Ma'am, while supply lasts, right?
04:30Yes.