In most regions of the Philippines, lechon is prepared throughout the year for any special occasion, during festivals, and the holidays. After seasoning, the pig is cooked by skewering the entire animal, entrails removed, on a large stick and cooking it in a pit filled with charcoal. The pig is placed over the charcoal, and the stick or rod it is attached to is turned in a rotisserie action. The pig is roasted on all sides for several hours until done. The process of cooking and basting usually results in making the pork skin crisp and is a distinctive feature of the dish.

 

Paksiw

Meat-based variants include Paksiw na baboy, which is pork, usually hock or shank (paksiw na pata for pig’s trotters), cooked in ingredients similar to those in adobo but with the addition of sugar and banana blossoms to make it sweeter and water to keep the meat moist and to yield a rich sauce.^[3] Another is Paksiw na lechon, which is left-over spit-roasted pork (lechon) meat cooked in lechon sauce or its component ingredients of vinegar, garlic, onions, black pepper and ground liver or liver spread and some water.

 

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