Lechon kalabaw, matitikman sa Tuguegarao! | Biyahe ni Drew - video Dailymotion

GMA Public Affairs

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.

Transcript

00:00It's always in the center of the food.

00:02It's a must-try and everyone is looking forward to it.

00:05The ultimate Pinoy favorite whenever there's something to eat.

00:08Lechon!

00:09Herbieros, have you tried Lechon Kalabaw?

00:15In Lechon Kalabaw, it's more flavorful compared to pork.

00:18Even if there's no sauce in the sauce of Kalabaw,

00:21because of the injection, it's already flavorful.

00:24If the preparation is small,

00:26you can still have Lechon Kalabaw.

00:28Lechon Kalabaw is called Lomo or the back part of Kalabaw.

00:34So, how do you prepare Lomo?

00:37This Lomo is soaked in baking soda for one hour.

00:44You add baking soda to tenderize it?

00:47To tenderize and to make the meat juicy.

00:50Okay, got it, got it.

00:52Correct.

00:52So, what are we going to do with it?

00:54We're going to wash out the water

00:57to remove the baking soda.

01:04You know, I've tried Kalabaw several times,

01:07but I've never prepared Kalabaw for cooking.

01:11If you were to choose,

01:14what's your favorite part of Kalabaw?

01:16Lomo?

01:17Yes, Lomo.

01:18Because it's tender and has flavor?

01:22Yes.

01:23The fat is there, but not too much.

01:28Just the right percentage of fat?

01:29Yes.

01:30Got it, got it.

01:31Then, we mix all the ingredients because we're going to inject it.

01:35Okay, so we can mix it here.

01:45What is this?

01:46Anisadong alak.

01:47Anisadong alak?

01:48Yes.

01:49What gives it that flavor?

01:52It makes it tender,

01:55and at the same time,

01:57even if you eat a lot of food,

02:00it reduces cholesterol.

02:03Interesting.

02:04So, it's okay to eat a lot of red meat.

02:06Okay, got it.

02:07The mixed flavors will be injected manually in the Lomo.

02:16Then, it will be tied to start the lechon.

02:20Viajero Drew is out.

02:21Lechonero Drew is in.

02:25If you order a whole lechon kalabaw,

02:27it will take 7 hours to cook the lechon.

02:35But if you order a Lomo,

02:36it will only take 2 hours to cook.

02:38Mmm.

02:47It's really hard to eat.

02:48If I don't know it's a kalabaw,

02:51I'll think it's a beef.

02:54Especially, it's super tender.

02:55To be honest,

02:57from the looks of it,

02:58it looks hard.

03:00But of course, don't judge a book by its cover.

03:02So, let's try the sauce.

03:08Mmm.

03:11I get it now why

03:13Filipinos prefer kalabaw over beef sometimes.

03:16Or most of the time.

03:18And I guess,

03:19for the nth time,

03:21when we tried kalabaw,

03:23I feel like I appreciate kalabaw more.

03:28Or beef.

03:29I feel like they're fooling me.

03:35Kalabaw is delicious.

03:36What a win.

03:38It's a win.

03:39It's a win.

03:40It's a win.

03:41It's a win.

03:42It's a win.

03:43It's a win.

03:44It's a win.

03:45It's a win.

03:47Because kalabaw is hard to cook,

03:50it's removed when it's lechon.

03:53But to not waste it,

03:54a cooperative has a bright idea.

03:57Presenting,

03:58Chicha Rabaw.

04:00The chicharon made of kalabaw.

04:02Raw.

04:03Compared to pork chicharon, it has less fat and cholesterol than chicharabaw.

04:12Every day, 5,000 packs of chicharabaw are made here.

04:16So the chicharabaw that we make is for one week.

04:20So around 2,000 kilos of pork rinds.

04:24But it's not easy to make.

04:26It starts with cleaning the pork rinds and removing the tail.

04:32It's easy to clean, but it takes more than a day.

04:39It's a lot of work.

04:41Now, this is one of the popular places to visit in Tuguegarao.

04:48It's delicious compared to other chicharons that I've tasted.

04:52This is the most delicious chicharon that I've tasted in Tuguegarao.

04:56It's delicious. I'm not a fan of chicharon, but now I'm starting to like it.

05:00The chicharabaw has a solid skin.

05:03It has fat, but it has less fat compared to pork.

05:10You can see that it's oily.

05:26You can find this and many other recipes at www.heritagerd.com

Lechon kalabaw, matitikman sa Tuguegarao! | Biyahe ni Drew

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