"We followed the ingredients in an Apicius recipe, but we lechon-ified it." (Lechon is a pig slow-roasted over fire, Filipino-style.) "We rolled the pork belly up, tied it with string, and Chris basted it every 15 minutes or so," Aranita explained. The result was crispy pig skin with the suggested fruits in the recipe - apricots, figs, and dates - in a sauce spooned on top.