- 1 whole pork, cleaned
- salt and pepper
- 15 pcs laurel
- 5 stalks tanglad
- 250g calamansi
- oil for basting
- Pour boiling hot water over the pork, remove the skin with a sharp knife and skewer in a long bamboo.
- Season cavity or pork with salt, pepper, calamansi, laurel leaves and lemongrass.
- Roast pork over hot coal while basting with oil until done.
- Cebu lechon is not served with a sauce. But if a dipping sauce is requested, vinegar with scallions and pepper may be served along with it.
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