When I made lechon, I always boil 2 lbs of pork shoulder in a solution of salt water (1/2 cup for every 4 cups) with a laurel leaf. After boiling for thirty minutes, I pat the meat dry and rub sea salt, freshly ground black pepper, crushed garlic and calamansi over the flesh and skin. Then with 2 teaspoons of baking powder, I rub it on the skin. I then let it rest for five minutes, during which I already heat the broiler. I place the meat (skin up, facing the heating component) on the raised grill. Then I add ears of uncooked corn (with the hairs and skin) at the bottom, drizzle it with cooking oil and Star margarine. If there’s still space, I also add small potatoes, two garlic bulbs (unskinned) and carrots. I set the dial to 375 degrees and wait for forty minutes. You can imagine the wonderful smell that wafts out soon afterwards.

I also experimented on making a simple quiche (mashed potatoes with lots of cheddar cheese,nutmeg, bacon and beaten egg whites). Lovely results.