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North Carolinian cue is really something else--I like the elemental simplicity of it, the emphasis on pork as the prime ingredient. The toasty skin added occasionally is very nice, though not as nice as we're used to in Manila--weeks-old porker roasted whole, entire skin perfectly crisp and glistening with fat. The Cebu version is even better, rubbed with salt and stuffed so full of lemongrass you don't need any sauce at all.
But the Manila lechon is slathered with a thick and sweet liver sauce; this Carolinian version, with its pepper and vinegar taste (especially the bottle I bought from Wilber's), that's a huge improvement on the meat. This isn't good eats, this is great eats.