British Parent’s Try FILIPINO LECHON in Cebu!

Good morning guys, welcome back to a brand new video. We are in the beautiful Cebu this morning, stunning views over Crimson right now, heading to breakfast. Very exciting day today because after our breakfast, after some relaxing at the resort, we are having some morning black pigs. Koda remembers these black pigs from last time and we are heading into a different area to try some local electrons. So very excited for that. But first another meal. Do you remember the doors? Yeah. Yes. There's pigs all over this restaurant. Should we go inside and see if there's some more pigs? Go on then. Great. Thank you. That's perfect. Feels good to be back in Enye, the Spanish restaurant here, but they are open for breakfast. They've also got a new Japanese restaurant open and we're going to try that tomorrow for breakfast, but it's basically an a la carte menu to order your main part of breakfast. And then there's still like a full buffet of food for your breakfast sides and your other courses. My dad was just saying how he's looking at the dakjuk. I don't know how you pronounce that. It's like a Korean chicken porridge. I assume it's a congee and George and I have like had it before and we've seen it everywhere in buffets all over Asia. In the UK, it's not really something you come across. And they were saying how in England pork sausage and bacon are so common, but chicken wouldn't be. You wouldn't have chicken for breakfast. But then in Asia, like chicken for breakfast would be quite normal, but you wouldn't necessarily have like, I don't know, would a Korean want bacon and eggs for breakfast? I don't know. Like traditionally how different breakfasts are around the world. So it was just quite interesting. So maybe comment below where you're watching from and what the most common breakfast is where you live. That'd be an interesting thing to look at. I think, yeah, in the UK it has to be like bacon and eggs, maybe with some toast, like a full English, but definitely just bacon and eggs if it was like a smaller version. Grandpa's gone to get some breakfast, darling. Do you know what you've got? Eggs and pancakes. Come on, climb up here. But today we are, yeah, having a bit of a resort morning and then heading out into, I think we're staying on MacTown Island, but there's a very delicious lunch on the spot that I've come across and dad is there. Oh, amazing. Thank you. That was so fast. Thank you. Is it okay to put it here and I'll just chop it for him. Thank you so much. Look what Koda's got. Thank you. We've got scrambled egg. We've got American pancakes. I'm a little bit jealous. It looks amazing. That was so fast. So yeah, dad and Koda have tried lechon kawali before. They've tried a little bit of lechon at the buffet in Boracay but they haven't had like the real deal yet. Like a big plate of lechon, crispy skin, rice, soy sauce, like they haven't had the full lechon experience. So I'm hoping today when we get there, there's um, yeah, we're going to put it in your bowl. Do you want pancakes? Look at those pancakes. They look delicious, mister. There you go. Aww, he said thank you. That's basically the plan for today. Super excited to be here. They both absolutely love it here. Oh, it's coffee ready as well. Amazing. Coffee time. Thank you so much. I need this. Yeah, me too. Cheers everyone. Good to be back in Cebu. Oh, it's great to be back. Thank you. Thank you very much. Thank you. I have to say though, I feel like every time I come to Cebu, I remember how friendly the people are here. Even going to, um, I went to a pharmacy yesterday. I went to a pharmacy yesterday on the way to the resort just to pick up a couple of things. Cause as you travel, you run out of things in your toiletry bag, um, and you need to top them back up and everyone was just so nice. Everyone's so friendly and happy. Um, so yeah, very good to be back in Cebu. So I've got my first course. We've gone for some salad here, some little gherkins, loads of nuts and cheese and meat and some sushi. And then I've ordered bacon and eggs as well. So George has gone for eggs and bacon and steak. We've got what? A salmon smoked salmon eggs Benedict. Very nice. Looks very pretty. I eat with my eyes as well as my mouth. And I like to look at food before I eat it and look at it from each angle. It looks very nice. Really nice. It's a nice salmon. It's a warm muffin underneath. It's silky. It's creamy. The egg is rich. Very nice. Happy days. Food. What have you got? We got some papaya for our good fruit vitamins. We've got some cheese for some fats and then we've got some nuts for some more healthy fats. We've got some pistachios, some almonds, some walnuts. So Koda was just playing at crim zone for over two hours. I had intentions of taking him to the pool there, but he was just loving it so much. He's now got the confidence to go down the big slide on his own, which is really cool. Last night he didn't want to do that. But today with Shane, he honestly loves Shane so much. He loves all of them now, but specifically Shane he like talks about when we're in England and yeah, she's amazing. So shout out to Shane for playing with Koda for like two full hours then while George and I actually were doing a bit of editing, which was really cool. Just come out now to Calma, Calma, which is like a little ice cream coffee shop area next to the pool. Um, just to get George a quick coffee and take it back to the room because Koda is now having a sleep. And then as soon as he wakes up, dad and Claire are just in the gym making some space for the lunch because we've got a big lechon feast coming very soon. So we've decided to go to Rico's lechon and I know it's quite controversial, like deciding which lechon place to go to because I don't know, it's like people's Adobo recipes. It's very like, this is my recipe. And if you do it differently, like it's quite a personal thing I think. And what lechon you like, I suppose is personal as well. We've had Rico's before and really liked it. I'm sure there's other places that we could go to as well, but this is on Mactan Island. It's about a 30 minute drive from where we are now. So it's near the airport and it just looked like a good option for us. So, um, yeah, we wanted to, we couldn't be in Cebu and not like go out and explore a bit, show them around and then get some delicious lechon. So they're very excited for that. I'm not sure how much to order because when George and I have it, I think we have like a quarter kilo, not each, a quarter kilo to share. So maybe a half kilo is good for four of us. Or maybe we just go for it and get a whole kilo and just like have a big feast. I don't know. Maybe they can advise us at the restaurant, but yeah, very excited for that. They can't wait. I can't wait. And then we're going to come back in time for sunset again here because we just love being in the pool yesterday around that time. But yeah, as you can tell, super enjoying our stay here. I can actually see Claire on the treadmill right now running. I think that they're eating a lot on this trip. I mean, George and I are quite used to like going around hotels and just eating constantly on these trips. I don't know if they're as used to it. We're just like, yeah, the next meal's in two hours and they're like, what? So they're definitely, um, yeah, enjoying the gym, making some space for some more food. Oh, they've got matcha ice cream. Might get some ice cream at another time. Um, but they've got the tablea one, the like dark chocolate, which looks really good. Um, hi. I think we had it last time. I think I have a memory of having the dark chocolate last time here, but, um, yeah, super nice here. It's just such a nice setting to spend the day. This pool's amazing. Honestly, I think I could spend like a month living here easily. Wouldn't be a problem. Also, I wanted to give a quick thank you to everyone who follows my Instagram page, because I've been posting loads of reels from this trip. I've got loads of like inspiration to post loads of Instagram content at the moment. So, um, if you're not following me yet, please do, and George's account, but yeah, I've been really enjoying like putting time into Instagram more. And for some reason, my views are getting loads of reels, which I'm not really used to. So if you've seen them, if you've come across them, thank you. Thank you for interacting with me. But yeah, it's always cool. Like seeing people enjoy the stuff you make always means a lot. So anyway, I'm going to grab this coffee now, walk back to the room. Um, I didn't wear any shoes because Island life, but the floor's hot, kind of regretting it. So I'm like hiding in the shade for a second while the coffee's made. And then we'll head back to the room, wait for Koda to wake up and then head to Rikko's. Thank you so much. You too. Great vibes. Thank you both. Lucy brings me coffee and pays for it. Thank you very much. Oh, friendly, friendly guy there. Speaking quietly because Koda is currently. All right. No need to repeat myself then. Yeah. Getting a little bit of stuff done on the laptops and then we're heading out into Cebu. Going to drink this coffee and caffeinate for the second half of the day. Now it is time for a very exciting part of the day. And yes, you are correct. You know me very well. It involves food, but not any old food. We're in Cebu. So we have to try Lechon. We have to try it. We also couldn't have bought Lucy's dad and stepmom all the way out to the Philippines without them trying the famous Lechon. And especially here in Cebu where it's known for. So we are getting a van to a Lechon spot that we, we think we might've been to this place years ago with some other vlogger friends of ours. But the photo on Google maps kind of looked familiar, but we're not sure. When we get there, we will find out, but we're very hungry. They've been in the gym, working up an appetite. Very ready. It's been way too long since I've had Lechon myself, even though actually we had Lechon Koali the other night, but still way too long. Oh yeah, that is hot. It's very hot. Thank you. Thank you very much. Okay. We have arrived. Is this the door? Yeah, it looks like a door. Reclose. Lechon. Here we are. Yeah. You hold it with daddy. Good boy. So Koda wants to hold the camera. Okay. So we have arrived. There is not a lot of Lechon left. Well, there's a massive pile. But what we want to do is try and show them like the whole pig when it's out. We did just see a whole other one be delivered, like a whole pig wrapped in like cardboard with like string around it to hold it together. So maybe that's for later, but we're currently deciding how many kilos to go for or not how many kilos, how many less than a kilo to go for. Okay. So Lucy and I were trying to figure out if we've actually had Rico's before. We are not sure. So we are calling any long-term viewers of the channel, anyone who watches and remembers things in detail. Have we eaten at Rico's before back in the day? I want to say we haven't. I know we've had Zubatron, which is like a rival chain, but I can't remember. But anyway, we've ordered. Electron is on the way. We just saw a whole fresh pig get delivered in like a long box. So I'm hoping that will come out and we can like have a look at that and get a shot. Maybe get the first of the fresh. Rather getting the last of the old pig or the first of the new pig. I keep hearing it like there's no one left. There was like over half a pig there still. Yeah, there was quite a lot. We were like, oh, it's running out. We're only ordering three quarters of a kilo. There's a big pile of meat left. It's all going to be fine. Garlic rice. So can you remember what any Filipino food that you've tried so far we've done? We did the chicken inasal. We did the beef on the two seasons. Salpicao. That was very good. Electron kawali. Electron with the brie, didn't we that night? How did I forget the Electron? We still haven't had Sinigang, which is my favourite. The Electron was amazing and I'm looking forward to authentic Electron. Night one and night three. That was great because we chose the second time. Thank you. We don't need a kilo. The first time we tried it, we had it without rice to begin with and everyone in the comments was going, oh, my God, it's too rich. But I quite like trying it without rice to see if you can really get the full flavour. But it's completely up to you. Hopefully the skin is crispy. That's the big thing here. Oh, that sounds. Can you hear it? Wow. So good. Have you tried the meat or just the skin? Just I went straight in for the skin. You can hear it. I always keep the skin to the end when I'm on the roast. But it's like. Oh, my God, it's so tasty. Yeah. Sometimes it doesn't look crispy, but then you pick it up and it really is. Yeah. It's lovely, isn't it? No, don't need to. I'm going to need finger bottles after this. Are you on the meat now? It's so tasty though. Yeah, there's so much flavour in it. Yeah. I'd love to know what they do to it. So it's these in here, you see like the darker bits in the middle of it. They stuff it with all different like herbs and stuff. And then as it's roasted, it just like seeps into the meat. So imagine in England, if you like roasted pork with nothing else, it would just taste like nothing. But like the amount, I think like the flavour intensity, that's why you have to cut it with the rice, isn't it? Yeah, yeah, it's quite rich. Have it all together. We've got a garlic rice and a pane rice, so we're just going to have a bit of both. It looks like it's on the bone as well, we've got a bone here. That helps with the flavour, doesn't it? Cooking it on the bone. It's very different from the other lechon we had, which was more like a pork belly. Yeah, yeah. Just had a dark bit, but it tastes loads stronger than the light. Yeah, it's closer to the herb. Really like intense. Yeah. So I'm not going on there, but what looks just like meat, really tasty and really salty, which I like. It is salty. I'm going to have a right first on later, this is like having a tonne of bacon. So I've got a little white hair, a bit of skin and meat. Imagine if it tastes nothing like the normal one. Oh, you want some? You can try some. You can have it. How is it? It's so crispy. How is it? Nice. Crispy. Crispy, yeah. OK, let me try again. It's really good. I thought, imagine if they tried it before us and it's nothing like it normally is or something. You'll go, it's amazing. And I'm like, oh, it's not right. No, it's very, very good. Cut the video, it's rubbish, we can't see the rest. No, it's perfect. Good, good, good. So what are the sauces here? This is like a vinegar. Yeah. And this is like soy sauce, so you can... On the rice or on the meat? I mean, a bowl to dip in, but we haven't got that. I like the way we all look around at the same time. Whilst Lucy is getting a bowl, I'm going to go in for a little bit. I'll try the skin first. Mm, wow. Crunchy. That is so good, Liz. Oh, it's salty. Yeah. Can I tip it? Yeah, it'll come out. There's like a crumbly in it. I feel like that one ticked out on its own. Maybe it's just a different consistency. Yeah, I find it's really nice with a bit of soy sauce. Come on, darling. On the meat. Oh, that's... You're going to be choking in a minute. Yeah, you're getting there. That hits you afterwards. What's that? Is that the vinegar? It's like a chilli, though. Oh, is it? It's got spice. Like a chilli vinegar. Really hot. It's like a pre-mixed. Well, I can smell it. It's nice, though. You've got the garlic rice as well. Vinegar, I don't eat vinegar on anything. I'm sure you'll like the flavour. Wow, there you go. Your first authentic lechon experience. It's worth waiting for, to be honest. And I'm so glad we've had it because, you know, we've seen such a lot of it in your videos and everything. It's like... Yeah. It's just pork. How good can it get? Yeah. Oh. It's worth visiting Saboon to get the real stuff. Good. And there's the intro to the vlog. Yeah, you're very good at this. Worth dragging ourselves away from Crimson for just for an hour. I know it's hard. Only for an hour. I know it's hard. Yeah, yeah. We'll soon be back. It's been really, really good. We just requested a little bit of extra skin as well because there wasn't... kind of wasn't enough skin. And then when it came, everyone was like, right, how many are there? I've had two, you've had one. We're trying to like work out what we are owed. It felt like normally the skin that covers all of the meat felt a bit sparse, so we requested a bit more and they've delivered. Yes, they have delivered indeed. I'll have a little bit. Thank you. Really? Yeah. Wow. Do you want the last one? No, I've had... Yeah, go on. Well, I didn't have any of the second batch and I've had it many more times in my life. You can't get this in the UK. It's a... Make the most... I don't know why you can't get it in the UK. It's crazy to do it in such a small area. Yeah. Shame you can't get it in the UK because you can be successful anywhere selling this pork that they do stuff to and they just sell with rice and sauce. It's delicious. It's quite a simple meal, really. The flavours are that good. Yeah, there's three things on the plate and it tastes like there's so much more going on with the flavour in the meat. Delicious. I think anything else would just sort of detract from it though. Yeah, yeah, yeah. You don't need any extra? No. Order some side dishes, but I think we're good with it. You don't need it. That is the star of the show. That was yum. Really good. Great call. Cebu lechon. Yes. You had to try it. The best. Complete. Rico's Brighton. I can see it now. There you go. That would be great. Keep the name going. That's it. Very good. So I'm just in the gym here. It's a really good gym for a hotel. Give you a quick tour. We've got the weights down here. Currently doing some dumbbell chest press. We've got some machines over here. Bikes, treadmills. Not bikes, what's it called? Cross trainer. There's the bikes. Cross trainer, treadmills. Some more machines just here. And then a cable machine with a pull-up bar, which is always good. Some lat pull-down stuff. A leg press. So pretty good gym. I'm still feeling full from the lechon. So today we've just eaten breakfast and lechon lunch. I'm not having dinner because I just feel really full up. But yeah, it was a really fun day today. I look like I've been drugged through a hedge backwards because I've been in the pool and my eye makeup's all smudged, but that's all good. And then George is actually having a massage tonight. I should look here. I'm looking at myself. George is having a massage tonight at the spa. He can tell you all about that tomorrow in the vlog. And I've got one booked for tomorrow as well, which I'm very excited for. So yeah, Koda's going to bed in a minute. Dad and Claire were just in here with me and they've just gone to bed as well, or to their room. Maybe they'll watch some Netflix or something, they said. And then we're meeting for breakfast tomorrow for another day here at Crimson. So thank you for joining today. I think I might end this video here. So yeah, thank you very much for watching today. If you enjoyed it, give it a big thumbs up, subscribe if you're new, and we'll see you very soon in the next Daily Juice, which will be on in a couple of days from now. And then in two more nights, we're flying again. So not much longer here, but having a very nice day in Taboo so far. And yeah, thanks very much for watching and we'll see you very soon in the next one. Bye. Yes. ♪ Lasting for a while ♪ ♪ Standing here by myself ♪