Lechon Manok Ilonggo Recipe
This popular Ilonggo dish is loved all over the nation. Try it at home.
Ingredients
- 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
Cooking Tools Needed
- Chopping Board
- Colander
- Wooden Spatula
Preparation
1. In a bowl, mix the soy sauce, liquid seasoning, soda, calamansi juice, pepper, and reserved pineapple syrup.
2. Marinate the chicken for at least 30 minutes.
3Stuff the chicken with ginger, tanglad, bayleaf, and DEL MONTE Pineapple Chunks. Set aside.
4. 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.
5. Combine drippings with reserved marinade. Simmer for 2 minutes. Add cornstarch. Simmer until thick. Serve as gravy for chicken.
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Del Monte Pineapple Chunks 200g
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