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You are here: Home / Chicken Recipes / Cebu Lechon Manok (Baked)

Cebu Lechon Manok (Baked)

January 23, 2018 by Manny 4 Comments

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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.

 

Cebu Lechon Manok
Print Recipe
5 from 4 votes

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.
Prep Time10 mins
Cook Time1 hr 45 mins
Total Time1 hr 55 mins
Course: Chicken Recipe
Cuisine: Filipino
Keyword: cebu style, lechon manok
Servings: 4 servings
Calories: 223kcal
Author: Manny

Ingredients

  • 1 whole large dressed chicken
  • 1 tsp. table salt
  • 1 tsp. ground black pepper
  • 1 head garlic minced
  • 1/2 Tbsp. ginger minced
  • 1/2 cup soy sauce
  • 4 stalks lemon grass
  • 2 pcs saba bananas quartered
  • Aluminum foil

Instructions

How to cook Baked Cebu Lechon Manok:

  • 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.

Video

 

Cebu Lechon Manok

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Filed Under: Chicken Recipes

Author Bio

Manny Montala is a webmaster and admin of this blog and one of his interest is on the area of Filipino dishes and recipes. Please visit this blog often and bookmark. Please read my about page for details. Thanks for visiting.

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Reader Interactions

Comments

  1. Lorna Bredbenner

    September 11, 2020 at 11:27 am

    5 stars
    Could I use a banana leaf instead of aluminum foil?

    Reply
    • Manny

      September 14, 2020 at 1:52 am

      5 stars
      Hi Lorna, Sure you an use banana leaves. 😁

      Reply
  2. Nenette

    May 28, 2019 at 1:05 pm

    Only the top portion of the lechon gets crispy. How do you make the other side of the pork belly lechon crispy.?

    Reply
    • Manny

      May 29, 2019 at 9:36 pm

      5 stars
      Hi Nenette, I think you should cook the other side again until it gets gets crispy.

      Reply

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