How to carve a Cebu lechon

The five-step carve

1. Rest it 10–15 minutes. Let the juices settle so they don’t run off the moment you cut.
2. Lift the crackling off first. Slide a knife under the skin and take it off in large sheets — kept separate, it stays glass-crisp instead of steaming soft against the meat.
3. Section the body. Separate the big primals — shoulder, loin, belly, and leg — following the natural seams.
4. Slice across the grain. Cut the meat into serving slices against the grain so every piece stays tender.
5. Serve skin alongside. Plate the crackling shards next to the meat, with seasoned vinegar on the side for anyone who wants it.

Crackling tip: never wrap warm skin in foil or stack it under meat — trapped steam is what turns shatter-crisp lechon skin chewy.