To Serve the Pinais:
Using the coconut bowl, place a dot of Latik Caramel on the center, place a teaspoon of coconut oil besides the Latik.
Top with the fried Pandan Cracker and dust with Tamarind powder.
To Serve the Dahon Barbecue
Grill the leaf roll on both sides applying light heat.
Brush the roll with Rice oil.
Once the exterior of the roll is maillarded, transfer to a tray, glaze with Calamansi Juice and salt.
Plate on the center and dust with toasted rice oil.
To serve the Lechon
Flash the belly in the oven at 160 degrees, glaze the flesh with the Pork Jus and cook over charcoal with the skin facing the charcoal.
Cook until skin crisps and portion evenly. Place one portion of pork on the left side of the plate.
Top with burnt Paitom and season with salt.
Place two tablespoons of Annatto Oil on the center of the plate, add the Peanut Mousse on the side of the plate, garnish with fine cuts of Bay leaves, Calamansi leaves, and Kaffir leaves.
Below the peanut, mousse place a 5gram dot of bagoong paste.