Start the bellychon two days before you intend on serving it—it needs one day to brine and one day to air-dry.
When you place the bellychon in the refrigerator for at least 12 hours to air-dry, start marinating the chicken skewers.
The kangkong adobo only takes half an hour to make, so start to prepare it once everyone's had a drink and is starting to get hungry.
Make the fruit salad just before serving dinner. You'll want to let it sit for an hour before serving, allowing the flavors of the fruit seep into the sweetened condensed milk sauce.