To make oven-roasted lechon, clean a 3- to- 5-pound fresh, uncooked boneless shoulder picnic ham, and pat it dry with paper towels. Place the pork in a prepared roaster pan, rub it generously with salt on all sides, and bake the ham skin-side-up in a pre-heated oven at 350 degrees Fahrenheit.
Roast the pork for approximately 40 minutes per pound. During the last hour of roasting, brush the entire roast with fat drippings every 15 minutes to crisp the skin. Then, increase the oven temperature to 450 degrees Fahrenheit, and continue to roast for 15 to 20 minutes, until the skin is blistered and browned. Remove the roast from the oven, cover it with foil and allow to rest for five minutes. Make gravy using the meat drippings, if desired.
To make Allrecipe's lechon manok, clean 1 whole chicken, and pat it dry with paper towels. Mix together 1 chopped onion, 15 minced garlic cloves, 1/4 cup of fish sauce, 4 tablespoons of calamansi juice and 1/2 teaspoon brown sugar, and season the mixture with 1 teaspoon each salt and pepper. Rub the whole chicken inside and out with the seasoning, and marinate the seasoned chicken in the refrigerator for at least four hours. Remove the chicken from the refrigerator, stuff the cavity with 6 to 8 lemongrass bulbs and 4 bay leaves, and roast in an oven at 395 degrees Fahrenheit until thigh juices run clear. Baste the chicken with 1 tablespoon of oil added to the leftover marinade sauce.