Goma At Home: Ormoc Lechon Baboy

Hello, Merry Christmas everyone and welcome to GOMATHOME. Today, we're preparing one of the best lechon right here in Ormoc City, but I'm going to modify this a bit. So here, we'll show you later how they roast one of the lechons, how they roast one of the best lechons in the country. So what I'm going to do is stuff it with chicken, and then in chicken, we're going to put churros de bilbao on the side, we're going to put pork liempo, and then we're going to put whole onion on the back, just to close it, just like that, just like that, we're going to So locked in all the juicy goodness of chicken, and then, we're going to stuff the lechon inside. So I'll do this, just put two pieces of bilbao chorizo, a piece of liempo, and then, we're going to make an onion, so all you have to do is just peel the onions. Here in Ormoc, in their place, they have the best lechon. It's so good, even when you come here, you can already smell the goodness of the lechon. Of course, I'm going to call, ladies and gentlemen, one of the family owners of Paris Lechon, Roiland Villasenger. Come, Roiland, join me here. Roiland is one of our counselors here in Ormoc City. Roiland, how are you? Hello. Hello, sir. So, I'm going to cut the chicken, I'm going to cut the bilbao, right? Then, the liempo, I'm going to cut the onion on the back. So now, once we've dressed the pork, I'm going to cut the back, then we're going to roast it. So, here, you can see here, this is the secret ingredient of Paris Lechon. Of course, I will not ask what is the ratio that they put here, but it's a mixture of herbs. You can see, there are different herbs and spices here. Pure organic. Yes, pure organic. And what's nice about this one, they themselves, they really use Doña Elena olive oil as a base for their lechon. That's what they put on their skin. I'm going to taste the meat. It's so good. It's delicious. So, it's very simple to marinate the chicken. I'm going to start with the pork. Exactly. So, when the chicken is cooked, we're going to put it in the pan, right? That's exactly what I'm looking for. So, now, when we put this in the chicken, I'm going to put pepper. Huh? To make it more delicious. In one day, Ruy, how many lechons can you make? Maybe, Mayor, I can make five per day, Mayor. Five per day? Maybe less orders. Okay, but let me ask you, maybe more? More, Mayor. More? Okay. Is this lechon popular here? For what I've known, Mayor, my uncle brought lechon skin to Ormoc City. Yes, I was the one who brought it. It's been a long time since you ate it, right? Where did you put your uncle? Victor Wissan, Mayor. The original Paris lechon. Yes, okay. So, we've prepared the chicken. Next, we're going to prepare the lechon rice. Okay, so now, we're going to prepare the pork, the lechon. We've prepared the chicken earlier. And of course, this is going to be done by the master of Paris lechon, Victor. Victor, come here. Okay. You're the master, right? Later in the afternoon. So, he's going to go inside. Come here, Victor. Come here. Let's show this. Okay, this is the special ingredient. This is the real flavor of our lechon. He's going to put it inside the cavity of the lechon. After that, I'm going to put the chicken next. Then, Jel is going to tie it. Okay. There. Oh, it's cold. You can really smell it. This is Victor. You can really see the person when he's passionate about what he's doing. You can really see the way he works with his hands. You can also see it in his hair. Right? That's it. It's perfect. I'm going to add sugar. Where? Okana? Tanglad. Perfect. Yes. It's delicious. Wow. Olive oil. I'm going to mix it for you. I'll do it. Okay. So, we're using Doña Elena olive oil. When you go here, this is also what they use here. Alright. There. You know, lechon really came from the Spanish word which means roasted pig. And then, lechon engrisayas, stuffing it with abundant pices, onions, garlic, chili. There's a lot. Peppers. Making it more aromatic and super flavorful. It's really delicious. Okay. So, this is for him. This is our version. We're just going to put the chicken next to it. That's why there are spaces, right? There. What's going to happen here, because it's really hot inside. You'll roast this for about two and a half hours. While it's being cooked, the chicken is also being cooked inside. Then, it gets the flavors going to the chicken. And then, the juices of the chicken are exchanged with the pork. It's amazing. It's a good thing the chicken is here. It's a waste. Okay. So, Jel. It's up to you. If you want to cook it, go ahead. The chicken is already cooked. How long have you been working here? Seven years. Seven years? Wow. You're good, right? What do you use? What's that? Cow? We use it to cook rice. What? Rice. Where's the rice? We use it to cook rice in the oven. What kind of rice is that? It's ratan. Oh, it's ratan. Ratan skin. What kind of rice do you use? It might not get burnt. No. Oh. Because in Cebu, we don't use that. Oh. So, when you became a lechonero, you went to Cebu? Yes. Oh, okay. According to primer.com.ph, the first lechon was made in Cebu in the 1920s. And the first ever lechoneros came from Talisay. The lechon in Talisay is one of the coldest, right? Yes. You know, I remember reading one of the lechons. They said that one day in China, there were pigs that got burnt in their house. So, the pigs got burnt. That's when they discovered the lechon. Under the ashes, they saw that the lechon was burnt. And then, the lechon caught fire. So, they burned it. It was so cold. So, that's when they discovered that you can roast the lechon. There. There's a technique in tying down the pig. You don't just tie it up. I always order lechon from Ila. It's delicious, right? Yes. When I try the lechon here, I only use rice and vinegar. Unlike in Manila, where you only use liver sauce. Here in Visayas, we don't use liver sauce. We only use vinegar. It's delicious. You can also rub it with coconut water. Really? Oh, okay. To caramelize the skin. So, they also use coconut water? Yes, coconut water. It's delicious, right? It's organic. So, every lechonero has their own trade secrets. We're very happy that Roylan and Victor helped us. They allowed us to do goma at home in their area. Ormoc has really one of the best lechon in the country. We celebrate our lechon here in Ormoc City through our lechon kumbira. Oh my, they're really contesting. I called Victor last year. Oh, 2020, right? You got the number, right? Yes. Where do we put this? You can rub it with coconut water. Rub it with coconut water? That's a secret. Wow. So, according to Victor, this coconut water will help in the caramelization of the skin of the lechon while we roast it. So, Brad, this is the final bath. Let's eat. That is what we call passion in cooking. This is what makes it really good. You romance the food that you cook. Always cook your food with love. And people will be happy when they eat it. Where do we put this? Let's roast it. Okay, let's go. See you later. Let's go. All right. The lechon is really heavy. Wow. From here, you can feel the heat, right? So, from this time on, how many hours has it been? 2 hours and 15 minutes. The thing with roasting pork, it can't be too hot. So, this is really slow cooking. Slow cooking to make sure that the skin is not burnt but the meat inside is well cooked and it's tender. And then, even the chicken that we put in, it will be cooked. So, 2 and a half hours, 2 hours. And then, we'll catch it and eat it. Okay? See you in a while. There. You can see that the oil is really being poured on the lechon. That is so good. Wow. Beautiful. So, there. The skin is starting to turn red, right, Roy? Yes. It's like milo. The lechon is sunbathing. You can taste the skin. This is really milo. There. See? They're sprinkling salt. That's it. That's really it. You can really taste the skin, the salt. Wow. This is the lechon skin, Mayor. Yes. Beautiful. Yes. Beauty. You know, friends, in Goma, so that you know, we here in Olmoc City, especially me, I eat this lechon at least twice a week. Twice a week. Because here in Olmoc, it's a fact that when friends get together, there's always lechon. There's always lechon here in Olmoc City. If you order, how many do you order? About an average of 15. Every day. Weekend. Weekend, 15. That's a lot. I just saw it. It's different. It's just the belly, right? It's good. Where is the yellow? The yellow, Mayor, is the boneless part. What's next to the yellow? There's scallops, butter chicken, and then bamboo. There's also vegetable. This is for Bonio. He's a millionaire. He can eat a whole lechon. Huh? There. Wow, look at that. Really. With olive oil. Oh. Boil it, Mayor. Let it sit there. Mayor, how does it taste? Is it good? It's good. And then he'll torch it. Mayor, you're so handsome. Imagine the work that goes through a finished lechon. So, it's like that to let the juices flow inside inside the carcass. There. It's just a blowtorch because sometimes there's a piece of hair left. That's the purpose of a blowtorch to get rid of it. Beauty. Okay. There. Let's go. It's really hot inside. I'm sweating. Victor. So, it's ready. You're so handsome. Huh? It really smells good. So, here in Ormoc, usually, because the skin is very crunchy. Crunchy. Let's open this. What is this? It's the unboxing. That's right. Unboxing. where are we going to buy this, Victor? For what? For this. The whole chicken. It smells good. Here. Let's put it here. Be careful. Turn it. It's really hot. There. So, let's open this. before that, Victor, let's taste this. It's bitter. Roy. Taste this first. It's bitter. Huh? It's bitter. Wow. It's olive oil, right? Yes. So, when you open the chicken, the chicken, the lechon, there's no chicken inside. It's hot. So, it looks like this. But it's steamed. It's already cooked, right? It's already steamed. So, Let's taste Roy's. This is the skin. Taste it, Roy. It's like this. Let me taste it first. It's fresh. Here. It's cold, Mayor. Put it in. Thank you, Mayor Richard, for the simple chicken. Huh? It's already cooked. Put it in. It's cold. The coldest part is the skin. As you see, we didn't season the chicken. How? There's a lot of seasoning inside the lechon. So, all the seasoning inside the lechon will go to the chicken. You're good. Okay. So, here's our chicken. In essence, it's like a steamed chicken. It's like a Hainanese chicken. Beautiful. It's beautiful. So, let's cut it. There. Roy, do the honors. It's cold. Director, taste it first. It's a very merry Christmas. It's cold. Did you know that here in Ormoc, the best thing is to use vinegar. Vinegar. But when I eat lechon here, I really soak the vinegar in the rice and put it in... That's how I eat lechon. Yes. So, this is our lechon with stuffed... Stuffed chicken. It's delicious. Merry Christmas, everyone. It's cold. Thank you so much, Dona Elena. Our lechon is more delicious using Dona Elena olive oil. Wow. Fantastic. Mmm. It's like mukbang, right? It's like mukbang. Really? Mmm. Next time, when you go to Paris, you should buy stuffed chicken, right? So, first, seafood, right? Seafood. Mmm. Thank you for joining me right here in Gamatok. Please like, subscribe, and press on the notification bell. And here's lechon for Christmas. This is our Christmas feast. Thank you so much, Victor. Thank you, Roy. I'm a councillor here in Ormoc City, Royal Island, Villa Senso. We wish you a merry, merry Christmas and a happy, happy new year. Let's eat. Huh? Mmm.