We could not have arranged for a better day for a pig roast. The guys were up at the crack of dawn stuffing the pig with lots of good stuff (lemongrass stalks, garlic, onion, rosemary and jalapenos with olive oil), then they performed minor surgery to close her up and roasted her for about 6 or 7 hours. That was hard work because they were tied to the rotisserie that Uncle Gabe (aka "Cool Guy") made especially for our huge fire bowl. The guys had to constantly monitor the lechon. They modified the bowl with some metal vices to keep the bar from rolling too far.
My mom fried lumpia and we had chicken adobo and rice, buko pies and cassavas cakes.
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