Cebu Lechon Manok (Baked)
This is a simple lechon manok roasted in the oven. When you think of lechon manok, it should be roasted on burning charcoals skewered on a spit. There are many variation of lechon manok and it differs only on the kinds of marinade and the stuffing used in the chicken. Well, the key ingredient, I think, when cooking lechon manok is the lemon grass. This stuffing is what differs on this roasted chicken from the rest. The recipe I have here is a Cebu lechon manok but it is roasted in the oven. I remember someone visiting this blog ask me if I have a recipe of baked lechon manok.
So here it is. You can use this recipe on cooking baked lechon manok but in my opinion, roasting the chicken in the charcoal taste better than oven roasted. But on the contrary, it is more convenient using the oven rather than sweating yourself and enduring the heat of a rotisserie. Also, before I forget, there is a tip I want to share. When roasting the chicken, turn it breast-side down while wrapped in the aluminum foil. This way, the breast will absorb the marinade and juices while on its first stage of cooking. Then breast side up after you removed the foil and brown the chicken until crisp.
- 1 whole large dressed chicken
- 1 tsp. table salt
- 1 tsp. ground black pepper
- 1 head garlic, minced
- ½ Tbsp. ginger, minced
- ½ cup soy sauce
- 4 stalks lemon grass
- 2 pcs saba bananas, quartered
- Aluminum foil
- Rub the skin and inside of the chicken with salt and pepper. Then rub the skin of the chicken with garlic, ginger and soy sauce.
- Stuff the chicken with lemon grass and bananas. Wrap the chicken tightly with aluminum foil.
- Roast in a preheated 400 °F oven for about an hour. Then open the foil and let it roast until the skin is golden brown and crisp (approximately 30 minutes or more).
- Serve with dipping sauce made from a mixture of vinegar, onions and pepper.