LECHON MACAU is an easy version of the rolled lechon belly recipe. The seasonings are a bit different because this has Chinese origins while the lechon belly has Filipino origins. There are many ways to make Lechon Macau. Whatever method you follow, what is important to know is that you need to dry the skin very well to produce that super crispy crust. This recipe that I am teaching you will give you a crust that will stay crispy for as long as 6 hours if you follow the procedure faithfully and you do not cover the lechon macau after it is cooked so it will not produce steam which will soften the skin. You can not rush the cooking process so patience is the key. Good luck!
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