Lechon
The typical Filipino method of roasting involves placing the pig on a spit and roasting it over charcoals while wiping the skin with a brush made out of leaves drenched in water and the pig's own fat. This makes the skin "pop" and become crunchy. Leftover lechón in the Philippines is easily recycled into another delectable dish, Paksiw na Lechon. Paksiw na Lechon involves cooking the left-over Lechon by boiling it in vinegar making the meat moist and the skin very soft.
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