I would just like to share how I helped to prepare this mouthwatering lechon belly. This was from way back March when we celebrated the birthday of my girl's sister. We had just prepared it for ourselves since covid was still always on the headlines in news.
The lump of meat was tied to a metal rod used to make sure that the heat would be evenly dissipated, which will make sure that it will have its crispy skin once done. It was tied using a small thread rope and usually placed under heat for around 3-4 hours making sure that the spices will get to every inch of meat.
So after some time that it has been roasted, it will be removed from the metal rod and will be placed on a large container. At this time it is now ready to be served. I could never forget the crispiness and the juiciness of the lechon belly we had way back and since I had been a part to prepare that one, I am proud as well that they had enjoyed eating it.
aguy! kalami ani sir!!
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Hehe lami jud kaayo sir :D
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