If you go to a Filipino restaurant, you can look for either classic "lechon" which is a whole pig roasted over coals (or wood embers) until the skin is crisp, or "lechon kawali" (easier to find), which is pork belly that is boiled then deep fried to pruduce crunchy skin. Traditional/classic lechon has shiny, brown, glossy skin while the crackling of lechon kawali has that bubbly, blistered texture. Each has its own merits :)
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