Lechon

Pat the pork belly very dry, then lay it skin-side down and score the meat lightly without cutting through the skin.

Rub the meat side with salt, black pepper, and minced garlic, then spread the onion, lemongrass, scallions, and bay leaves down the center.

Roll the pork tightly with the skin outside and tie it securely with kitchen twine at 1-inch intervals.

Rub the skin with vegetable oil and a little extra salt, then let the roll stand uncovered for 30 minutes while preparing a covered charcoal grill for indirect medium heat.

Roast the pork over indirect heat, covered, turning every 30 minutes, until the meat is tender and the internal temperature reaches about 88°C/190°F, about 3 1/2 to 4 hours.

Move the pork closer to the heat or increase the heat for the last 20 to 30 minutes, turning often, until the skin is blistered and crisp.

Rest for 15 minutes, remove the twine and aromatics, chop into serving pieces, and serve with cane vinegar.