Traditional versus modern Lechon — which wins?

I've now had Lechon prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises calamansi lime in the way Filipino adobo was the Spanish colonisers' term for the indigenous vinegar and salt preservation technique. The rich and porky character is more pronounced and direct.

The modern interpretation is technically impressive but loses something. The a turo-turo cafeteria context for the traditional version adds meaning that plating alone can't provide. fresh calamansi juice with the traditional version made more sense than with the modern. Traditional wins, but the modern is worth trying once.