As I've said on my previous post I attended a wedding. Ideally, in every important events like weddings, birthdays, fiestas etc. lechon is always present.
I have my criteria for a good lechon. The skin must still be crispy even if the lechon has been on the table for hours. The salty taste should be just right. The meat inside must still be intact-- unscrupulous lechon makers have the habit of carving the meat inside leaving a hollow roasted pig. And it should be aromatic-- The lechon scent of fresh well roasted pig and lemon grass. Yum!
I heard that lechon that I'm used to is different from the ones enjoyed in Luzon. I don't know if it's true because I haven't tasted Luzon lechon yet.
So the question is, how do lechon makers make the lechon crispy for hours? There are several techniques. One person that I asked told me he uses Sprite (soda pop) to brush on the skin while roasting. Alternatives are buco juice and they say Coke also. When observing that my favorite lechon place in Cagayan de Oro-- Anon's Lechon doesn't go soft even in the airconditioned mall, my uncle said that the lamp shining on the chopped lechon is the reason it stays crispy and crunchy.
When eating lechon it is recommended that you should have a "sawsawan" of toyo (soy sauce), chopped onion and tomato, sili (hot pepper, chilli), and crushed garlic sauce you dip your lechon cholesterol loaded goodness into.