How to cook lechon Baboy

If you want a lechon with crispy skin, roast it over charcoal instead of Hawaiian pit pig style because you won't get a crispy, flaky cooked skin with that method. But it seems that the cooked meat is more tender and easier to pull with the latter method. Our high school senior class in Dao. prepared one for our class Christmas party. We roasted it over fire and wood charcoal for the more than 4 hours I think but the preparation took whole night

Like maej mentioned, the blood has to be drawn out (you can save it for dinuguan), hair scraped, abdomen cut to remove internal organs. Then a bamboo is pierced in the pig's mouth passing to the anus to act as holder for roasting, then we stuffed the cavitiy with garlic, onions, ginger, potato and other spices (that's the common stuffing in the Northern part of Phils. In Visayas, I notice that lemon grass and banana fruit - saba variety is the common stuffing.) Abdomen is sewn with barbed wire and pig is ready for roasting. The pig must be a little more than a foot above the charcoal for the whole pig to be cooked slowly. The bamboo must be rotated continuously to achieve an even brown color.