Home cooking attempt — Lechon from scratch

I spent an afternoon making Lechon from scratch following a traditional recipe. Getting calamansi lime right was the main challenge — it's not as straightforward as it looks. The rich and porky result was rewarding once I got it right.

kamayan feasts eaten with hands from banana leaves are experiencing a cultural revival. I served it with San Miguel beer as the recipe suggested and the pairing made sense. It took longer than I expected but the outcome was genuinely satisfying. Making Lechon yourself gives you a new appreciation for what goes into it at a restaurant.