looks good but nah, we use bamboo to impale it so the inside stays moist also adds flavor. we manually turn it and mop it up with our 'special sauce' as well throughout the cooking process which takes around minimum 3-7 hrs depending on the size. ask @4 :)
Post by twetch#864
We spice it up while still raw, then use steel rod and this one was turning for 8 hours. It was melting in mouths, I ate the front leg :)
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Oh man that sounds delicious af. But in the Philippines, we take the legs then save it for tomorrow and make 'Lechon Paksiw' its like a stew very much like Adobo but its or sometimes the pig's face we chop it up and make 'Lechon Sisig' and its also dabomb!