Nagiging espesyal talaga ang handaan kapag may lechon! Pero magkano kaya ang lechon ngayong araw mismo ng Pasko? Alamin ‘yan sa video na ito.
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.
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.
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00:00That's right! Your Christmas gifts can be used to buy lechon.
00:06As big as this.
00:07As big as this.
00:09They just need to win 11 times.
00:11That's perfect.
00:12That's a Christmas lunch for the family.
00:14Isn't that right, Suzy?
00:15True, Ate Sue.
00:16It becomes more special because you're really ready when you have lechon.
00:20Yes.
00:21Chef JR quickly went to the lechon store in Laloma.
00:24Chef, how much lechon will you have this Christmas?
00:27That lechon is turning around.
00:29Turn around.
00:31A blessed morning, UH Bargada!
00:34Merry Christmas!
00:36Lechon is really cheap.
00:37It's only Php 11,000.
00:39But if you're on a budget,
00:41and you need to pay for our Christmas gifts,
00:47our one-fourth is as low as Php 375.
00:51So, that's more than enough for a family of three.
00:54We're here with Sir Noel, our friend,
00:57who took a break from their very busy schedule here in Laloma.
01:02Good morning, Chef.
01:03Good morning.
01:04Happy New Year.
01:06Merry Christmas.
01:07Merry Christmas to everyone.
01:09Sir Noel, you still have a lot of orders, right?
01:15That's true.
01:17Yesterday, we had 300 lechons.
01:21Now, we have about 80 lechons.
01:24Usually, during Christmas, we have a lot of orders.
01:2724, and on the day itself, 25,
01:30you still have a lot of orders.
01:31Yes, because it's Noche Buena.
01:33But on the 25th, we still have a lot of orders.
01:35Those who are partying.
01:37So, usually, especially those who ordered lechon yesterday,
01:41they have leftovers.
01:43That's unavoidable.
01:45Especially those who are crazy.
01:48That's for sure.
01:49But usually, it's lechon paksiw.
01:51Yes.
01:52That's what we always order.
01:54It's delicious.
01:55Here it is, Kapuso.
01:56Sir Noel, we'll just share a recipe that you can still use
02:00so that you won't get fed up with lechon paksiw.
02:02We'll just level it up.
02:04We'll make Canton Lechon Paksiw.
02:06That's new.
02:07Yes, sir.
02:08Because we only have lechon paksiw.
02:10But Canton?
02:11I think that's new.
02:12Sure.
02:13So that we can make it, too.
02:15For the process,
02:16literally, our lechon paksiw.
02:18Sir Noel, what tip can we give our viewers?
02:23This is in the freezer, right?
02:24Yes. It's usually in the freezer.
02:26What's good about lechon paksiw is that it's already seasoned.
02:31So, we'll just look for other components.
02:33There you go.
02:34Sir Noel, for the new year, will you have more orders?
02:40Of course.
02:41Like you said, last year, we had 700 orders.
02:45Wow!
02:46In December 31.
02:48Yes, in December 31.
02:50But for this recipe, we have broth here.
02:54We'll just add the noodles.
02:57Then, we'll prepare the other components.
03:02We'll just tenderize the lechon paksiw.
03:04Technically speaking, it's already cooked.
03:07Then, we'll prepare the sauce.
03:13We have here our pan.
03:15Let's add some oil.
03:19Alright.
03:19Then, we'll add the leeks.
03:24Then, the garlic.
03:29There you go.
03:30Our recipe is a bit unique, right, Sir Noel?
03:33Yes.
03:34There you go.
03:35Then, we'll add some of the lechon paksiw.
03:41That's the lechon paksiw, right?
03:42Yes, Sir.
03:45It's sweet, sour and salty.
03:47That's the flavor profile.
03:49That's what makes it delicious.
03:51Especially if you have a lot of pepper.
03:54It's a winner.
03:56Sir, how did you execute your 700-people-per-person-designation?
04:05It's all planned out.
04:07You have to know when to shift and when to go in.
04:11You have to know when they'll get tired.
04:13That's important.
04:14Remember that we're dealing with pork here.
04:16Of course, we're dealing with food, too.
04:18We believe that when you're tired or when you're in an emotional state while cooking,
04:25that's why our Christmas party is limited to after the New Year.
04:30That's how hospitality works.
04:32So, here's our lechon paksiw sauce.
04:35Then, we'll toss the pan-fried pork.
04:40There you go.
04:41Sir, how many kilos of pork per lechon?
04:45One lechon usually weighs around 10 to 15 to 35 kilos.
04:52Aside from the lechon paksiw, what other tips can you share to our viewers?
04:58Usually, you have to preserve it right away so that it won't go bad.
05:06Usually, you have to chop the head of the leftover pork.
05:11They'll just portion it, right?
05:13Yes.
05:14Also, you have to chop the legs.
05:18Also, you have to add the meat of the lechon.
05:21Right on cue.
05:22Also, it's better if you chop the meat before you preserve it.
05:27So, you'll just get the meat and cook it at the same time.
05:29Here you go, Sir Noel.
05:31You're a winner. Right on cue.
05:33Thank you for the tips.
05:34Here's our newly-made Canton Lechon Paksiw.
05:37Wow.
05:38Sir Noel, try this.
05:39It's delicious in the morning.
05:40Sir Noel is really enjoying this.
05:41Of course, we still have a lot of food adventures to discuss.
05:45That's why we're always here at your country's morning show
05:48where you're always the first one to hear the news,
05:52Hey, this is a new show.
05:53and happy Unang Hirit!
05:57Winner?
05:58Winner.
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06:04Why?
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06:14Salamat kapuso.