Brian Webb doled out lechon baboy. For this Filipino specialty, which he learned to make from his wife’s family, where there is a line of lechon baboy specialists going back a few generations, he cooked a whole suckling pig on a spit over charcoal. The pork was deeply flavorful, in the way that meat from a lovingly whole-cooked animal can be. The pig was perfumed with lemongrass and garlic, and rich with skin, your first bite tearing open a rare portal to Lapu-Lapu City.
