The Koreans have their own version of lechon that is quite different from the practice in the Philippines. In Korea, they roast the really  big pigs. What they do is cut off the head and the tail portion. Then they cut the carcass in half lengthwise. Four round steel bars are pierced through the length of the halved carcass for holding the same over the burning charcoal. The meat being cooked is rotated by a mechanical mechanism so that manual rotating is not necessary.

Why cut the carcass lengthwise into two? So that the inside is also cooked.  This system of cooking was done at the outdoor food court of the recent international agricultural mechanization

trade show in Cheonan City in Korea. We partook of the crisp skin and really soft meat of the lechon. Very nice to eat with kimchi on the side.

Our friend Eugene T. Gabriel  of Agricom based in Isabela vowed he will fabricate his own version of the equipment to make lechon in the Philippines easier.