Thank you!

All the best to you Marketman,

Dessa g.

there was also this lechon stand across the sta cruz church in laguna. it was also unique in a sense that the lechon, even late in the afternoon still had crunchy skin, but very fatty underskin.i was told by the stall owner this lechon was not cooked the usual as in impaled with a pole and roasted over coal. instead, the pig was slit open, marinated, then laid over a thick sheet of iron, then covered with another iron sheet or what she called plantsa. then i dont remember if its baked or placed over coal until its done. i asked how they served the lechon whole. in a big bilao, they arranged the neatly chopped meat in concentric circles with the head at the center. never got to see ith served that way, though. the last time i went there five years ago, the owner’s dead (bless his soul) and the stall’s gone.