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Lechon kalabaw, matitikman sa Tuguegarao! | Biyahe ni Drew
GMA Public Affairs
Follow
10/15/2024
Aired (October 13, 2024): Hindi mawawala at laging inaabangan tuwing handaan ang lechong baboy. Pero sa Tuguegarao, hindi baboy ang kanilang bida sa handaan kundi… kalabaw?! Ano kaya ang lasa nito? Panoorin ang video.
Category
😹
Fun
Transcript
Display full video transcript
00:00
It's always in the center of the food.
00:02
It's a must-try and everyone is looking forward to it.
00:05
The ultimate Pinoy favorite whenever there's something to eat.
00:08
Lechon!
00:09
Herbieros, have you tried Lechon Kalabaw?
00:15
In Lechon Kalabaw, it's more flavorful compared to pork.
00:18
Even if there's no sauce in the sauce of Kalabaw,
00:21
because of the injection, it's already flavorful.
00:24
If the preparation is small,
00:26
you can still have Lechon Kalabaw.
00:28
Lechon Kalabaw is called Lomo or the back part of Kalabaw.
00:34
So, how do you prepare Lomo?
00:37
This Lomo is soaked in baking soda for one hour.
00:44
You add baking soda to tenderize it?
00:47
To tenderize and to make the meat juicy.
00:50
Okay, got it, got it.
00:52
Correct.
00:52
So, what are we going to do with it?
00:54
We're going to wash out the water
00:57
to remove the baking soda.
01:04
You know, I've tried Kalabaw several times,
01:07
but I've never prepared Kalabaw for cooking.
01:11
If you were to choose,
01:14
what's your favorite part of Kalabaw?
01:16
Lomo?
01:17
Yes, Lomo.
01:18
Because it's tender and has flavor?
01:22
Yes.
01:23
The fat is there, but not too much.
01:28
Just the right percentage of fat?
01:29
Yes.
01:30
Got it, got it.
01:31
Then, we mix all the ingredients because we're going to inject it.
01:35
Okay, so we can mix it here.
01:45
What is this?
01:46
Anisadong alak.
01:47
Anisadong alak?
01:48
Yes.
01:49
What gives it that flavor?
01:52
It makes it tender,
01:55
and at the same time,
01:57
even if you eat a lot of food,
02:00
it reduces cholesterol.
02:03
Interesting.
02:04
So, it's okay to eat a lot of red meat.
02:06
Okay, got it.
02:07
The mixed flavors will be injected manually in the Lomo.
02:16
Then, it will be tied to start the lechon.
02:20
Viajero Drew is out.
02:21
Lechonero Drew is in.
02:25
If you order a whole lechon kalabaw,
02:27
it will take 7 hours to cook the lechon.
02:35
But if you order a Lomo,
02:36
it will only take 2 hours to cook.
02:38
Mmm.
02:47
It's really hard to eat.
02:48
If I don't know it's a kalabaw,
02:51
I'll think it's a beef.
02:54
Especially, it's super tender.
02:55
To be honest,
02:57
from the looks of it,
02:58
it looks hard.
03:00
But of course, don't judge a book by its cover.
03:02
So, let's try the sauce.
03:08
Mmm.
03:11
I get it now why
03:13
Filipinos prefer kalabaw over beef sometimes.
03:16
Or most of the time.
03:18
And I guess,
03:19
for the nth time,
03:21
when we tried kalabaw,
03:23
I feel like I appreciate kalabaw more.
03:28
Or beef.
03:29
I feel like they're fooling me.
03:35
Kalabaw is delicious.
03:36
What a win.
03:38
It's a win.
03:39
It's a win.
03:40
It's a win.
03:41
It's a win.
03:42
It's a win.
03:43
It's a win.
03:44
It's a win.
03:45
It's a win.
03:47
Because kalabaw is hard to cook,
03:50
it's removed when it's lechon.
03:53
But to not waste it,
03:54
a cooperative has a bright idea.
03:57
Presenting,
03:58
Chicha Rabaw.
04:00
The chicharon made of kalabaw.
04:02
Raw.
04:03
Compared to pork chicharon, it has less fat and cholesterol than chicharabaw.
04:12
Every day, 5,000 packs of chicharabaw are made here.
04:16
So the chicharabaw that we make is for one week.
04:20
So around 2,000 kilos of pork rinds.
04:24
But it's not easy to make.
04:26
It starts with cleaning the pork rinds and removing the tail.
04:32
It's easy to clean, but it takes more than a day.
04:39
It's a lot of work.
04:41
Now, this is one of the popular places to visit in Tuguegarao.
04:48
It's delicious compared to other chicharons that I've tasted.
04:52
This is the most delicious chicharon that I've tasted in Tuguegarao.
04:56
It's delicious. I'm not a fan of chicharon, but now I'm starting to like it.
05:00
The chicharabaw has a solid skin.
05:03
It has fat, but it has less fat compared to pork.
05:10
You can see that it's oily.
05:26
You can find this and many other recipes at www.heritagerd.com
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