- 6/3/2025
Surviving Manila!! Uncovering Filipino Street Food!! (Full Documentary)
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TVTranscript
00:00Filipino food especially the street food it's some of the most underrated in
00:05Southeast Asia I'm sure you've seen balut or even beautifully roasted
00:11mochon but when you dig deeper you'll find there's so much more to Filipino
00:16cuisine in this series we're exploring Manila's street food scene with
00:22indulgent recipes guaranteed to spike your blood pressure so delicious but
00:27first we'll make a pit stop in nearby Pomponga where you'll find some
00:30seriously strange you can eat the arms apparently I think I'm doing it but
00:34seriously it all starts now in the Philippines culinary capital we've got
00:40this right here oh I know this one chicken skin yummy in this market we'll
00:45start the day with a delightfully bizarre fried treat that locals are losing their
00:49head over but before that an appetizer I love the skin so much and here you guys
00:54were like why even eat the meat because with us we don't want to waste any parts
00:58of the animal where is the meat by the way um where's it hiding is it exported
01:01it's so like over a fry that it all tastes like pork rind yeah pork chicharro can you
01:08hear it like when you crunch it meet Patlack 24 year old producer and model
01:13agent born and raised in Manila today we'll be trying a lot of firsts for us
01:17both there's a bit of a theme today it's not just food in Pomponga but it's some of
01:21the more exotic extreme things that you're gonna find in the Philippines or
01:25elsewhere and so I don't know if this food is gonna be extreme for you for you
01:29it may be it's no big deal what chicken intestines that's like an average Tuesday
01:32what about chicken head never had that yet that's what that is chicken head
01:38discarded in many parts of the world while YRC chicken is selling over 10
01:43pounds of chicken heads each day but not until they dress it up a bit
01:46here they coat the head in flour and deep-fry this is one of many unique
01:53offerings here at Toto Beats market a collective of over 20 street food
01:57vendors there's a couple different sauces here this looks like vinegar sauce and
02:01then this is sweet chili sauce so a couple different options it mostly tastes
02:06like fried goodness surprisingly it tastes like chicken it tastes chicken oh you see
02:11that why is that that's a brain oh wow here have that piece thank you so much yeah
02:15you're so welcome stick your finger in there you can peel it out with your
02:18finger oh my god it's gooey in the inside that's what I'm saying see that is
02:21all just brain matter that is every embarrassing memory this chicken's ever
02:24had
02:27creamy very creamy rich buttery almost the taste of the liver but like more
02:31creamy yeah I agree it has a little bit of that like kind of minerality to it I
02:35gotta say I'm pretty impressed all the flavor is just masked by that fried
02:38exterior and then even if that's too much for you you just give it a little bit of a
02:41dip you did a great job I love already that it's our first food and you've never tried it
02:46before even though you've been in Manila your whole life I'm in my 20s gonna live
02:49my life to the fullest sure yeah and I'm old and I've lived most my life I had a good
02:53life so if I died today our next iconic location found a way to turn this into one
02:58of this country's most beloved national dishes this is a historic location especially in the food
03:04history of this country but before we talk about the food this restaurant is known for I want to
03:08ask you an unusual question why are Filipinos so obsessed with chicken ass tastes good whether
03:17it's chicken head or chicken ass folks in the Philippines will find a way to make this
03:21underappreciated meat into a masterpiece here it's marinated in a secret savory sauce before
03:26being tossed over charcoal I don't even know what she can ask to look like without the feathers and
03:31all it's that this is actually the bum right here it's like a pointy bum because that's where all
03:37the tail feathers would be sticking out of wow taste the ass you don't have to tell me twice this is
03:46unbelievably juicy yeah there's a unique combination of fat and protein and skin all together when you
03:51bite into it really explodes with some juicy flavor I bet this is yummy with rice as well we're in the
03:56Philippines everything's yummy with rice that's just kind of a starter we're here because we want
04:01to talk about CC the original recipe for CC was breed into existence here in 1974 she tried how to
04:08utilize the big ears so that will not go to waste to mix it with other meat parts serve it to the guests
04:14and they loved it Lucia Cunanan had no idea her remixing of affordable humble ingredients would transform her
04:22into a culinary legend it is everywhere and it's remarkable because the Philippines is an archipelago
04:27with hundreds of islands and I can hop 20 islands away and they're still gonna have CC today Lucia's
04:32granddaughter Carmina is keeping the legacy alive now CC has taken on a life of its own and they make it
04:38differently sometimes they put an egg on it sometimes they put mayonnaise how do you feel about mine is
04:43original because I know that people will come here for the original CC pretty much all CC you find around the
04:50country will have fried up pieces of pig face on a hot cast iron skillet but the OG the one that started
04:55it all begins with the whole pig head cut down into more manageable portions then plopped in salty boiling
05:01water for over an hour the head chunks are chopped down even more and cooked again over charcoal before
05:08it was made to treat dizziness well I heard it's a popular drinking food right so in that way it is kind
05:13of treating dizziness yes after roasting is time for the chopping block where bits of forehead cheek chin
05:20and ears become lost in a mutilated mash of face parts before hitting the cast iron skillet along with
05:25onions chilies vinegar and salt this is CC and all other CC's can kiss this CC's chicken ass the time
05:35has come we're waiting for the CC okay pretty epic it's like a Filipino fajita it's so oily like mine
05:41is a volcano of pork grease I have a calamansi here this is to give you a more sour taste oh I like that
05:47you filter the seeds yes I can eat it right away without any bothers it is hard to believe that this
05:52is all just a bunch of mutilated pieces of face they chopped it really well yeah you wouldn't know no
05:57here it is first time eating the original CC let's go for it oh gee that's delicious first of all it's
06:07like smoky from the cast iron it has that wok hey kind of flavor to it yeah this is tremendous I mean
06:12it's just rich decadent oily over the top I need the rice right now because it's so rich I don't know
06:16the guy behind you got three piles of rice it's basically he got CC flavored rice I mean he has so
06:23much rice over there what's this maybe this is the ear I think I got the treasure right there guys go
06:27for it I'm a little bit jealous what the heck it melts in your mouth is it an ear I think it's an
06:31ear it could be a nostril for all you know it's as long as it's yummy I think this is like a good meal
06:36after a day's work after a day's work it's new what time do you quit working oh really still lunch
06:41many foods in Pampanga have roots that go back to colonial times in times of necessity in times when
06:47resources were limited folks had to get creative with what they had the food in Pampanga is very
06:52distinguished because the Spaniards colonized us for a very long time they trained Filipinos to be
06:57their cook on the other side we also have this side of poverty during the war so we were able to
07:03create food from the farm over time this magic that could be worked with pig faces or chicken butts became
07:09part of what's now known as Capapangan cuisine ma'am hi I'm here today to learn more about your food
07:15she's here for free food you have a couple different things you have frog and then you have
07:20some bugs those are mole crickets mole cricket wow hello there first time seeing you the mole
07:26cricket found in rice fields after harvest season that's between August to September this is a
07:30Capempegan treasure so you said people are flocking here from Manila to eat these yeah they cannot find
07:35it just anywhere and they know we are a Capempangan restaurant so they expect us to serve Kamaru first
07:41fry onion garlic and tomato this recipe centers around dressing up an incredibly affordable readily
07:47available protein source add some salt some fish sauce and that's it I would say most people in
07:53Manila haven't tried this before I think this is the first time that's in front of me help me dear God
07:59survive this you can see there's tomato onion garlic just a load of seasonings in here I've got a big
08:04forkful I'm about to fork myself all right cheers cheers hmm fascinating flavor is out of this world
08:14yeah the flavor is good the texture it's something different I mean the body it's big abdomen is just
08:19filled up with this liquid and these flavors but they're still like the little legs so would you say
08:23that this bugs you I'm leaving I have an idea I mean they're the experts but I think if you put
08:30peanuts or something else in here crunchy chicharron then it can blend with the texture then you would
08:34kind of forget about it it's a bug that it's a bug if you enjoy eating crickets you have something in
08:39common with our next food the frog our authentic way is bethuteng mince stuffed frog with ground pork
08:47carrots onion in its belly yeah it's like a Thanksgiving frog yes do you need to do you need
08:52to that sorry that was good in a bowl of ground pork he adds the local herb alagoa then onions and
08:59carrot mix and season with rock salt and pepper now this mixture is stuffed into the frog somewhere
09:05around where the head used to be you have to be very careful so that the stomach will be intact so
09:11normally if you were not stuffing these people would just let the stomach open pull out everything but
09:16since it's gonna be stuffed you've kind of just cut it off from the collarbone and you're stuffing
09:19it with another animal originally we also use the smaller frogs you stuff a large frog with a smaller
09:26frog yeah bathe the whole frog choir in a blend of vinegar salt pepper and garlic for 15 minutes then
09:33it's one last swim boom our next meal it's right here this is it this is it well no there's more after
09:45this but this is one of my favorite things I've ever seen I'm not sure how to start I want to just take
09:52a big bite out of his belly but first I'm just gonna eat the front on top you can eat the arms you
09:57need everything apparently I think I'm doing it the bones they turn into dust in your mouth it
10:03tastes a little chicharron yeah you know crispy pata but like mini crispy pata it's like the world's
10:09tiniest crispy pata brilliant all right this is the bite I've been waiting for I think we just dig in
10:13let's go for it that's so awesome and weird it's not a frog anymore hello sunshine hello sky I mean this
10:24is the new contents of the frog belly who knows how many insects and flies and mosquitoes were in there
10:29before but now it's like the last thing this frog ate was a giant pork sausage they transformed it
10:33into your turkey Thanksgiving yes for me the spine is kind of big I'm not gonna eat the spine I'm
10:38gonna eat around but it's pretty easy to do to eat around it I gotta say the word bizarre actually fits
10:44here it is bizarre it's strange but it works we've come a long way so far in this video we tried a lot
10:48of new things and actually I'm proud that these are all things that you've never had before but we
10:52still have one more place to go a place where they eat pets today we're gonna be eating one of the
11:00more controversial foods in the Philippines as I understand it many people in the Philippines
11:05consider this food this animal we're about to eat a pet that is correct it's more like taboo here in
11:10this particular area in Anglais City can you reveal at last what animal are we eating today
11:14um rabbit okay I feel like I'm way more suspenseful than you the chon is a beloved crave worthy national
11:23dish slow roasted pork stuffed with delicious seasonings herbs and spices with roots in
11:28Kapapangan cooking oh my lord here in lieu of pig we'll experience rabbit chon I've been cooking more
11:35than 30 years I do a lot of experiment I just came up with this recipe and so far so good a lot of people
11:40they like it the cleaned and skinned rabbit is marinated in a mixture of soy sauce black pepper
11:54salt and his secret spices for three hours next it's stuck with a skewer then stuffed with chilis
12:00star anise and lemongrass before the first aid kit is brought out and the rabbit is sewn shut with steel
12:05wire something tells me even these metal stitches can't save the rabbit now its skin is brushed and
12:11basted with soy sauce and coconut milk this is rabbit lechon perfected by chef Calvert Malaya owner of
12:18rabbit chon food hub if you need to baste it if you need to do anything let us know I see you're kind
12:23of keeping an eye on them too yes I have to all right because it's very delicate because cooking this
12:27is a lot more difficult than pork pork just has that natural really thick skin and it's almost hard to
12:32screw it up but with the rabbit how is it different it's not too fatty so it tends to dry up and burn
12:36real fast all right from here he's gonna finish grilling them it's a very delicate process I don't
12:40want to interrupt him too much I'm gonna let the man be and focus on his meat and soon we're gonna try
12:46it out for ourselves though it's not a common protein source in the Philippines I must say compared
12:52to heads bugs and frogs this rabbit is looking darn tempting as it rotates its skin darkens and shines
13:00like Midwestern chicks on spring break when it's complete he hacks it up plates it and it's ready
13:07to eat we've got rabbits behind us we have rabbits in front of us and then a multitude of rabbit dishes
13:12starting with the chicharron it's very thin you can see it's not like a pork rind which is a bit thick
13:18yeah and puffier it's very light it's very light but when you smell it it smells like the regular
13:23chicharron it's like a diet chicharron yeah I think I like a little bit more than pork similarly to the
13:29pork similar it's not so intense and it doesn't taste like that sinful right diet chicharron that's
13:34amazing besides the chicharron he's made this Papa Itan or bitter soup it's made with intestines but
13:40the real flavor the bitterness comes from the bile it's usually made with goat or chicken but here
13:46your only option is rabbit you've had Papa Itan before right it's actually my first time the comments
13:53on this video are gonna be like this lady has literally not had any Filipino food oh no well we're
13:57gonna get a real close-up on your face and see your first impression let's try it out
14:01oh that is sour sour and bitter though it hit my throat I used to really hate anything bile-y but
14:11I'm coming around now and I think if you cook it with the right balance of other ingredients it can
14:15be pretty good overall what do you think yes no overall yes I would eat this with a rice here this is the
14:22main event first of all this is what the rabbit looks like right here what I love is that it looks
14:25like a shrink ray gun was used on a normal pork lechon and it shrank down to this size oh but
14:31it's not that hard it's not crispy yeah more leathery I would say here this is the skin let's
14:37do it then chewy sweet savory it has a ton of flavor because he's just basting the heck out of
14:44it oh you're going for the meat it is white meat it looks almost like chicken breast but more juicy
14:49mmm it is super clean mmm and they say the rabbit meat is more healthier and they said there's no almost
14:55cholesterol in it right I'm gonna try this we have some skin and some meat together even better
15:00even better this would be good for any event like birthdays or Christmas yeah or like a birthday
15:07party you could start with like a petting zoo and end with um dinner I think we did a great job I'm
15:12very proud of you today thank you almost everything in this video has been new to you so that's kind of
15:16cool from here we need to finish both of these rabbits before we can leave because we don't want
15:19these are God's creations and so we must consume them all today we're gearing up for the ultimate heart
15:27attack tour in the city of Manila bro sunny welcome back to Manila from viscous mystery soups teeming with
15:33random body parts is that a practical joke by God all the way to big heavy deep-fried pork sensations
15:39that is so delicious it all starts here our first dish is a killer lomi made with thick fresh egg noodles
15:52and a rich broth jam-packed with heavy toppings this is the lomi you eat if you lose your job get dumped
15:57and 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
16:03of food I've never heard this name before how do you describe it it's called putok patok first chopped
16:08onions and garlic are added to a wok with cooking oil basically it just means food that makes your
16:14high blood pressure high salty soupy greasy fried fried everything with cholesterol is good then the
16:20pork broth season it with soy sauce secret spices and black pepper toss in the signature lomi egg noodles
16:27add some coconut milk then an egg and mix until it becomes thick with the foundation prepped it's
16:37time for the toppings roasted pork lumpia or fried spring rolls liver ground pork Chinese geeky up and
16:43fried garlic this is where a reasonable man would stop but no how about fish balls hard-boiled eggs and
16:49finally the chicharro this bowl of unhinged excess belongs to Andy's famous putongas lomi and bulelo it's
16:5790 degrees it's very humid and there's nothing I would rather do than stick my whole face in this
17:01huge heaping a heavy pot of noodles and other assorted varieties of things I think we should start with
17:06the spring roll oh it's meaty and crispy there's also soaked up all this broth that's really good this is a
17:15pork belly that's really fatty but that is delicious what do you think is more special about this the
17:21toppings or what's inside I think the most important thing is the egg noodles must be fresh the broth
17:25must be good also the toppings are just additional but the signature for the toppings is the kikiam meet
17:30my eating sherpa for today chewy a young Filipino who documents the deepest local eats in each corner of
17:37the Philippines all right let's try it out mmm I love it like chewy almost like kind of spongy flavor if
17:43you're eating lomi it's incomplete without adding onions and soy sauce we've got the onions in there
17:47the soy sauce I'm gonna unearth and bring up the noodles egg noodles are probably my top three of
17:52all types of noodles the texture how they just have some good spice yeah no more like other chewy
18:00I failed I failed dude you're so good at this how'd you do that I train with instant cup noodles even
18:08the noodles are so hot at this point they've gotten quite soft but they're totally just saturated and
18:12that super savory salty broth and also the onions it's adding a little bit of sweet element this is
18:17you said a must for any low meat it is the liver I want to build up to this by right here liver some
18:22of the noodles I do have some onions holding on for dear life amazing this is a great start today is
18:29all about the over-the-top very indulgent very porky oily greasy fried Filipino food and sweaty yeah we
18:36gotta sweat some of this salt out and replenish with more water and more food next on our hit list of
18:40dangerous diners this place serving up braised body parts you won't find just anywhere sir
18:45how are you doing very excited to be here the name of the food is what Paris Paris like in France
18:50Paris is basically a Filipino braised beef stew usually served with garlic fried rice compared to
18:56other Filipino dishes what makes this stand out but I know but I believe you know it's the food for
19:01the mass from rich people from drivers etc etc in each corner there's Paris here in the Philippines and
19:06they're all a little bit different yeah they have their own style Paris is so much more than just
19:10braised beef and bones first every beef cut you can imagine is tossed into a huge pot don't believe
19:16me let's play a little game I want to play a little game called guess that organ oh I love that our first
19:20organ here I'm gonna say this is a stomach right right right right right right right what's this see I got
19:26one of those and it's working overtime because of all the Jack Daniels I drink that my friend is a
19:30liver liver yeah all right you're good man what is that I have no idea what that is this is called
19:34tombong it's near the rectum area can I say rectum yeah you can rectum oh yes but of course it's
19:42ringworm I don't know that uh but that's too long to be a is that the yeah yeah come on it's looking at
19:49me put it down so you guys really eat everything there's nothing that goes to waste those cow parts
19:53are cooked for five hours before they add in mega hits of flavor onions garlic celery green chilies ginger
19:59pepper and salt boil everything together for one more hour and dig in because this is constantly
20:04on the heat it's evaporating it gets more condensed and he puts in this white liquid is that milk the
20:10secret to this pot of Perez is to make the broth last as long as the meat does they just call it
20:15milk but it's not milk so you may catch the owner dumping in some more special broth jugs of soy sauce
20:20and secret milk which I'm pretty sure is just cornstarch so it's kind of a thickening agent yeah
20:25thickening agent upon serving cut all the ingredients into smaller pieces assemble in
20:30a bowl and finally add in that salty viscous broth in peak season they can cook up to 150 pounds of
20:39off cuts and cow parts boom this is butter buttock buttock buttock meal too I think we should try that
20:47soupy soup first oh that's quite satisfying there's so many flavors the soy sauce the garlic the beef
20:54stock there's like a hint of gaminess in there but I like it all right let's try all this beef
20:57mmm really tender right it's such an interesting combination of one he's working all morning kind
21:03of really crafting this meat with love and then when he needs more broth he just dumps an industrial
21:07sized container of soy sauce inside so it's this mixture of fast and slow to make this work
21:11a paris is not complete with the sides you have to add more garlic some calamansi and leeks also a spicy
21:17chili see how much diarrhea do I want I want this much diarrhea so this is garlic rice I want to try
21:22it alone see how it tastes mmm super tasty but we don't eat it like that we put the soup on top soup
21:28and meat a little bit of liver a little bit of heart let it soak up that beautiful sauce we got the broth
21:32heart liver the rice everything together let's try it out oh yeah that's a complete package oh delicious so
21:38rice cuts down some of the intensity and saltiness from the soup that's why I'm the Filipino
21:41community love Paris it's really a labor food and it's really cheap it's very accessible also there
21:45are testicles in here but he chopped him so tiny can you see this one ah right there have you had
21:50this before yeah I love balls fantastic I agree actually not bad what helps is everything in the
21:58bowl tastes the same you're just getting like different textures okay let's find that penis look at
22:02this oh wow it's like a giant scallop it's really big this bullet could have played for the NBA
22:06wow it's been so cooked so grazed it's become kind of gummy to me that didn't even taste like a penis
22:13have you tasted before I mean like in Hong Kong okay at a restaurant I gotta say I'm very impressed it
22:19does definitely feel like a bit of an indulgence but then lots of meat protein it's not just a bunch
22:23of fried stuff when you mix it with the rice it's quite delicious Paris Paris our next savory salt bomb
22:31comes from here the stall inside a humble current area that's delivering radiant noodles guaranteed
22:36to spike your dopamine so high you'll crash into a days-long depression right after eating for a
22:41second it looked healthy when it was just noodles and like a handful of green stuff and then she doused
22:46it with this bright orange nuclear sauce this broth base is prepared with pork bones salt pepper fried
22:52garlic msg and annatto oil which explains the bright orange color to thicken the broth cornstarch and
22:59eggs let's try it just this on I like it it is super salty it's like triple x-rated salt now to bring
23:07all the elements together first thin rice noodles then a dump truck of flavors fish sauce garlic sauce
23:13pepper msg and crushed chicharro top that with a natto fried tofu homemade adobo squid a hard-boiled egg
23:22and finally that thick glow-in-the-dark orange gravy garnish with homemade chicharro and that is the same
23:29exact dish you'd get if you came here 80 years ago super greasy they're taking a shot of oil to balance
23:36all this here we have this oh look at that balance one gram of vitamin C let's just mix it this is like
23:43the calling card for Filipino street food is this blaze orange color so I've got some noodles here I've got a
23:48little bit of the crispy skin let's go for it let's go for it oh man I need a giant Mountain Dew oh is this
23:55the Mountain Dew ah yes room temperature Mountain Dew balance I gotta say very satisfying and is this
24:02something you find all over the Philippines oh yeah all over the Philippines we have different
24:06ms Mayeth Arcea's stall Bovet and Mayeth Pastora is the name is scrunched between two others in a
24:12center packed with eating options this is called a carinderia the term simply means a small roadside
24:17restaurant that serves a local and traditional home-cooked food it's so popular among locals
24:22because it brings them back to the flavors of their childhood wash it down oh we have one more epic food
24:30remaining let's go somehow after all this salt cholesterol and pure joy our hearts continue to
24:35tick our next stop might just change that here they're deep-fry entire portions of pig bringing
24:43together the perfect trifecta of meat fat and crunch ma'am what's a good like welcoming in the local
24:50language since 1972 miss Judy and Francisco and her family have been serving up a dish known as crispy
24:59pata a pork lovers dream crunchy pork skin enclosing savory tender meat it all starts with the pata
25:06what does pata mean the pata is the front leg of a pork the pork trotters are pre-cooked boiled for
25:11three to five hours with celery onion garlic bay leaves salt and pepper this will soften the meat and
25:17break down the fat what I've heard is that in the Philippines people don't usually use the back
25:21legs for the pata is that because that's where the pee happens no the behind one there are more on
25:28fat after the legs rest for one hour they're ready to take the plunge unlike the front legs they are
25:33more on the meaty part a healthy 20 minutes fully submerged in oil until the turns a tempting shade
25:39of golden brown so this is healthier I just hope it won't increase your blood pressure we are actually
25:45trying to get it through the room I can provide the medicine for you what is the secret behind the
25:51perfect crispy pata for me it's our secret for sure it must be kept secret okay when the pata is crispy
25:57it's sliced and topped with their super freaking secret glaze that they won't disclose to me or any
26:02other food expert okay I understand the secret must remain a secret but if you're a customer what are you
26:07looking for in the perfect crispy pata what they're looking for us is the crispiness and the juiciness oh
26:14it sounds like dessert to me can we put a candle in the middle take a look I think I've got the left
26:20foot you got the right foot well this is such a big crispy pata sunny so how many people would you
26:24usually share this with maybe around four to five we also have a couple of foods to accompany this is
26:29portong alimasa an omelet coat with crab meat I taste a crab there's an egg of course but then just
26:36this is a sweet brown sauce around it would you consider that potopato would you consider that
26:42potopato definitely no no this is just an egg what about this oh it's not potopato no oh this is
26:48basically a salad this is pancit pihon a mix of glass noodles and egg noodles cooked with pork and
26:53veggies you have to put the calamansi you have a little acidity and then maybe a little mix my
26:57last healthy food before the part super peppery delicious tender pin noodles that's very nice
27:06enough playing around with the side dishes here we have the main star of the day the crispy pata
27:10shall we try the skin yeah this is nice kind of sweet yeah a little sweet oh it's a really good
27:18take the under part of the skin is almost sticky so it's kind of sticky on one side crunchy and sweet
27:24on the other side that is so delicious actually this is the first crispy pata I've seen that they
27:28have people's also I mean it makes sense you want something a little acidic vinegary and sweet to go
27:34something so heavy oh look at this dude this is like eating chicken look at this big soft piece
27:38this thing is still steaming hot I cannot wait let's go for it cheers my gosh it is so soft tender
27:46juicy hot and steamy it should not be for children let's do some anatomy so that's like the forearm the
27:51wrist and then that is like kind of the hand right there but look I just pulled the foot off like it was
27:55nothing I bet I could split this in half yes so all those parts have melted down everything between the
28:01joints when it was boiling for three to four hours that's when all this really got super soft I mean
28:07take a look at that all that fat has rendered down beautifully mmm the pickles is superb the sweet
28:13glaze is where it's at I wish if there was like a bowl of honey here we could just keep dipping it in
28:17to me of everything we've eaten today by far the most satisfying how do we know if we are successful in our
28:24putok batok mission today putok batok is just a hypothetical term from Filipinos but anything
28:30that is fatty and greasy and I think we did all of that with different aspects different flavors
28:35different stories I'm glad that we enjoy all of the putok batok food here in Manila I want to say to you
28:39my man thank you very much Sonny the pleasure is mine cheers cheers
28:44traditionally lechon means a roasted pig or more specifically a roasted suckling pig but you'll
28:56find that word used much more broadly in the Philippines today yeah buddy lechon is one of
29:03this country's most beloved food and a frequent centerpiece at celebrations of all kinds for me a
29:08good lechon has to have a good skin especially a skin that could survive at least a day or two or even
29:16longer like my skin a lot of skincare routine than the lechon yeah Jack Daniels I'm on a mission to
29:22experience this decadent delicacy from the super affordable that's a new dish right there I've never
29:27had that before all the way to the shockingly expensive I'm told that you can cut it with a plate
29:32ready ready it all starts here camera meet Rado put her there owner of Rado's lechon I hear you are an
29:42absolute legend in these parts a humble alleyway diner that boasts a big reputation and a long list of
29:47local fans like who how about this city's mayor today we're focused on an episode that's all about
29:53lechon in the Philippines many of the Philippines signature foods have Spanish roots including lechon
29:59what does lechon actually mean it came from a Spanish word called lechona lechon usually refers
30:04to a spit roasted pig rotisseried over hot coals although many places have their own roasting
30:11styles Bali no matter how big we roll it with hands Cuba it's like a medieval torture device I love it
30:17Vietnam I've never seen a pig this tiny you can microwave this pig it's so small no place does it
30:23quite like the Philippines here it's stuffed with delicious flavors that permeate through the meat
30:28lemongrass bay leaves even chilies I always thought lechon meant a whole pig on a big skewer but you don't
30:34have the whole pig here what do you have here or belly lechon kawali made with giant pork meat slabs
30:42how long do you boil it uh 30 minutes unlike other lechon lechon kawali is not usually stuffed with
30:48lemongrass onions and everything it's mostly seasoned with salt and after that it's directly to
30:53the frying pan this is where the word kawali came from meaning the use of a pan or a wok this dish is
30:59commonly made at home because it's easy to make unlike the regular lechon that you roast after
31:04frying for 30 minutes the slab is chopped down into bite-sized pieces that ring up at less than two
31:10dollars and for 20 cents more you can pair it with fried garlic rice this affordable hard-hitting blend
31:16of crunchy lechon seasoned rice and sweet tangy sauce to tie it all together is what's kept rado's
31:21lechon going strong since it opened 20 years ago typical tropical kind of weather it'll probably be
31:28gone in five minutes but in the meantime here 100 grams of paradise i think we should try a piece of
31:33this just as it is we're gonna get the big one already oh you have a way better looking plate you want
31:37it yeah okay cheers super crunchy super crunchy oily a bit juicy i like it i can hear your crunch
31:47from here yeah delicious fried juicy pork belly there's nothing to not love about this
31:55this garlic rice is fantastic super salty savory you know sometimes garlic rice can be a little burn
32:00people get a little too happy with frying the garlic i feel like if you wanted to you could also mix the
32:05pork belly with the rice and then a little bit of sauce on top of there do people ever do something
32:08insane like that there's no limit on what you can do with lechon you can get creative with it
32:15i must say for two dollars that is an excellent value this set the bar so high already it's gonna
32:19be tough to beat so let's see what the others would give us everyone's favorite part of the traditional
32:24roasted lechon seems to be the pork belly so what if you could forget about roasting the whole pig
32:30and just focus on this prized pork part we used to sell the wool lechon but because of the pandemic
32:37people have been forced to celebrate their birthdays and other family celebrations only within their
32:42household that's when i started selling lechon belly some other people call it belly chon so that's what
32:47i've heard smart belly chon cheaper than buying a whole pig while still providing crispy skin fatty cuts
32:52of meat and 15 pounds of porky flavor mark is the fourth generation to run this roastery this place
32:58has already been started by my ancestors more than a hundred years ago by my great-grandmother around
33:031920s who are you talking to the camera i do like that you took over the show this place has a legacy
33:10we've been here for hundreds of years assuming a little bit anyways so the meat is seasoned with
33:16garlic onion and a mixture of rock salt pepper msg and some proprietary ingredients what do you think
33:22it takes to make a really good lechon the native pig which is only bought within the philippines it's a
33:27local breed does the pig have a special diet special workout routine yeah a therapist they own a huge
33:33forest and just let the pigs go around and eat natural food not the commercial food like the pellets
33:39roasting here is an old-fashioned tedious process done by hand with continuous adjustments being made
33:45turning at the right speed placing more or fewer coals ensuring each section is cooked evenly
33:50we need to talk about price this video is about us experiencing different levels of lechon based
33:57on how much it costs first of all about how much does that weigh what we're getting today is a six
34:01kilo size that oh sorry i'm i think it's okay i sell it for 3 600. okay okay i'm trying to think
34:07is that good or bad it's pretty you know what it's very medium yeah very medium that's why we came here
34:13halfway through it's slathered with even more pork fat but it's not going to feed one person how
34:17many people could this feed more than 25 more than 25 what do you think now haters after about only
34:23an hour it's ready to go to mouth town this is not a restaurant people come here they either pick it up
34:28or can you also deliver it we deliver it how much advance notice do people need 35 minutes no we need
34:33three to five days before see if you're feeling hungry oh three to five days or better yet just start
34:39for three to five days so when you get the lechon you eat them all by yourself you eat the whole
34:44way let me just say quickly though where we are nobody ever eats here because they get it they
34:49take it away they go home we have no choice because you know i don't have a home in the philippines
34:56nice you have to take off the ropes first yeah and then open it we're gonna open it to the world
35:02right now so you can see for the first time look at that wow what's the best way to get the skin off
35:08you think maybe cut it again you have to work hard to get the good stuff i cannot wait to put this in my
35:12mouth i'm burning my hands i don't care okay you can have this one thank you so much that is the
35:19definition of being a gentleman because i literally did not want to give that to you and i ruined it
35:27i'm home very crunchy it almost has a little teacher run flavor to it here's just some of the
35:32belly you can see the beautiful layers i mean these are the abs from the pig you ready
35:36i'm loving his job already what is what are you saying are you saving this for a rainy day oh my
35:43god he just he's a thief he got my best part oh my god this is the one i wanted the whole time
35:49that's my dental record if i get killed now and police find this they're gonna definitely be able
35:53to identify my body yeah and you can see it's a smile because he liked it i'm gonna eat the skin with
35:58the fat how about you let's do it oh this is a great idea i've never thought about this
36:01this best bite so far best crunch but the skin's a little bit dried out here and there and so the
36:07fat is there to bring some of that soupy oily porky action hallelujah i think i'm starting to fall in
36:13love with this maybe even more than regular lechon you know everybody just wants the neck and the
36:16belly anyways and then what you're left with like oh i need to eat the bicep now and hamstring
36:22man i mean we are not even at the most expensive place yet that is our second lechon but we still have
36:26one left the most expensive lechon you've ever seen in manila in this video typically a roasted
36:33pig like this might cost around a hundred dollars but our next location has a much smaller pig that
36:38costs much more money it costs eight thousand eight thousand dollars oh that's eight thousand pesos
36:44eight thousand peso i have no idea what that is wait is that like approximately 152 dollars
36:49yes correct chef wilson mascarinas is the head chef of chrisimoto's 13 chains safe to say he knows his
36:57way around a piglet our cycling pigeon is 21 day old from spain it's important oh from spain it's a
37:03spanish pig and it's a suckling pig means it's never eaten solid food so it's only ever fed pure
37:10mother's milk and that is it breastfed baby pig wow to start they season the whole suckling pig with salt
37:17then stuff it with garlic cloves lemongrass black pepper and bay leaves marinate for three hours
37:23how much does a pig weigh it's about 6.5 kilogram 13 14 pounds i'll be correct
37:30here they don't fry the meat and they don't roast it instead they bake it in a brick oven what is
37:36heating the brick oven are you burning wood after an hour once the piglet has developed a bit of a tan
37:42he brushes it with cow milk when preparing lechon this way what is a chef's worst nightmare tin foil
37:48is used to cover the ears legs and nose prevent those smaller appendages from burning he said that
37:53the worst part of it is the skin bubbles up their technique is that they stick a rod inside of it so
37:59that the fats would go down instead of going up and it also depends on the pig quality right you don't
38:04want to buy a bubbly pig after four hours of this it's finally complete high quality ingredients
38:09imported from spain that take up to seven hours to marinate and cook no wonder this little guy
38:15carries with him a hefty price tag first of all we have this little tail here you can just have that
38:20so much i'm told that you can cut it with a plate yes everybody in the philippines who ate cochinillo
38:30have tried cutting it with a plate and they were successful yes well let's cut it in half of the
38:34plate because that's a normal thing to do here we go ready ready roll it good job you gave her a
38:41butt crack oh wow the crunch keeps coming oh unbelievable you want to do it see that that's how
38:51you cut it easy and fast one two three there you go you're not even supposed to do that no you can do
38:58it you even cut the head of that part okay good your ex-boyfriend is sorry he'll call you back later
39:03i'm gonna break this in half it was like breaking a pencil in half it's so loud and crispy here we
39:08go this baby knows what she's doing the first location we went to today the skin was a little
39:16thicker it's really thick but here it's more thin skin than some politician you don't like you guys
39:21fill in your own politician these times are way too divisive right now i'm not taking this side
39:25good boy boy or girl let me see what happens i just pull this up that is crazy talk about baby
39:33back ribs it is a perfect blend of super hot juicy oily and savory yeah but it's not overpowering
39:41not overpower it's not underpowering it's empowering has anyone ever mukbang just a whole
39:48pig oh my god you take the front i'll take the back this is like a trophy you're like congratulations
39:53you won something yeah ready for sure
39:59this is how you should eat it oh the best part about being an adult is you can just do whatever
40:03you want to your body you can just destroy it completely like what we're doing right now
40:08i think it's remarkable there's something about it being a little bit smaller that's nice the flavors
40:11are delicious there's no doubt these chefs know what they're doing it takes a long time and you can see
40:15that the effect of cooking it slow and low melted all the fat down it's made the skin irresistibly
40:20creepy crispy this is fantastic but the hard part now is we're gonna go over there and have a
40:25separate conversation about which one we thought gave us the most bang for our buck are you ready
40:30for sure it's the most expensive one because it's a baby pig the texture is more tender you don't care
40:35about eating a child pig um the world is harsh so it's okay just kidding no i like that what are you
40:40gonna do something different from the ones i usually have the way it melts in your mouth my
40:45favorite for today it was actually the most affordable option two dollar lechon it was fried
40:50it was greasy it was so undeniably delicious for such a low price it is hard to beat but i actually
40:55expected it from you because when we were about to wrap up you're still eating it that's true i kept
41:00i ate more plates actually after we cut boom guys that is the end of the video and the end of our mini
41:04mini mini series here in manila in the philippines i hope you enjoyed it a big thank you to petlac thank you
41:09so much guys thank you also for the invite and for feeding me three lit shots in a day follow her
41:14fun adventures in manila in our daily life and beyond that is it for this one guys thank you
41:18for watching i will see you next time i'll be oh god i'm having a seizure this time
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