i grew up with having lechon in our fiestas and in any other special occasion, i’ll share 1 special ingredient that is commonly used by manlelechons in the visayas and mindanao..malorca, its a cheap local wine that gives the skin the perfect red color, makes the meat tender and adds flavor..and there’s the lemon grass of course..

beer can substitute for malorca but i think its the wine that brings out the taste best.

my friend orders a lechon from iligan city and most of the manlelechon’s there will do the shipping through PAL for a little extra cost ( around 5k on average).

Thanks for the lechon inspiration – now I’m very eager to make my own; adn will apply your basting tips.

Several years ago I had two(2) wild pigs (originally from domesticated ones) roasted in our church’s parking lot . I rented two big rotisseries from a rental company here which did the job while we’re seated and drinking beers comfortably. As it was cold during the day, the skins did not turn out crispy – except those that are in the neck and the head. The theory is [according to experts] , when its cold – the skin will be really makunat. So to avoid this from occurring, always do lechon when humidity is high or do it indoors(maybe garage) where the heat will be constant. My second attempt was a real successful one – having learned my lesson, I covered the whole structure with a 8’ x 6′ x 4′ box of tin sheets.

On an off-kilter note (and I know I shall be dangerously dated by using this as reference), I suddenly remembered the La Germania ad where they roasted lechon oh so casually inside a range oven. Wala lang…