Lechon

Rub the pork with salt, pepper, garlic, and soy, then tuck lemongrass and bay near the meat side.

Roast slowly until tender, then raise the heat so the skin blisters and turns crisp.

Rest the pork before slicing so the juices settle under the crackling.

Warm lechon sauce and prepare garlic rice while the meat rests.

Serve slices with crisp skin, sauce, rice, and calamansi wedges.