Lechon Manok Ilonggo Recipe
This popular Ilonggo dish is loved all over the nation. Try it at home.
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Categories : Main Dish, Chicken, Del Monte Pineapple & Pinoy Dishes
Culture : Filipino
Preparation Time : 30 min.
Cooking Time : 1 hr. and 58 mins.
Serving Size : 8
Ingredients:
FOR THE MARINADE
- 3 Tbsp soy sauce
- 1 tsp liquid seasoning
- 1 cup clear soda
- 1 Tbsp calamansi juice
- 1/2 tsp pepper, black
- reserved pineapple syrup
- 1 kg chicken, whole, stuffed and marinated
- 1 tsp ginger, sliced
- 2 stalk tanglad, lightly pounded
- 1 pc bay leaf/laurel leaf
- 1 can DEL MONTE Pineapple Chunks (227g), drained, reserve syrup
- 2 Tbsp butter
- 1 Tbsp atsuete seeds
- 1 Tbsp cornstarch, dissolved in 1 Tbsp water
Preparation:
- In a bowl, mix the soy sauce, liquid seasoning, soda, calamansi juice, pepper, and reserved pineapple syrup.
- Marinate the chicken for atleast 30 minutes.
- Stuff the chicken with ginger, tanglad, bayleaf, and DEL MONTE Pineapple Chunks. Set aside.
- Heat butter and atsuete for 1 minute or until color is extracted. Drain and discard seeds. Brush chicken with atsuete-butter mixture. Broil in turbo broiler or oven at 375F for 1 hour, turning and basting every 15 minutes. Reserve drippings collected from turbo pot.
- Combine drippings with reserved marinade. Simmer for 2 minutes. Add cornstarch. Simmer until thick. Serve as gravy for chicken.
Lusog Notes
This recipe is a souce of vitamin A that helps maintain healthy vision and skin and niacin which helps keep the digestive and nervous systems healthy.
Chef`s Tip
Lechon Manok is traditionally cooked over charcoal which gives an added smoky aroma to the dish. For a more convenient way to make Lechon manok or Ilongo inasal, use the same recipe and cook it using a turbo broiler or oven. The lemongrass or tanglad gives the aroma of Ilongo style Lechon manok.
Cooking Skills Needed
- Stuffing
- Pounding
- Marinating
- Slicing
- Dissolving
Cooking Tools Needed
- Chopping Board
- Colander
- Wooden Spatula
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