1 hr. and 58 mins.
|1. In a bowl, mix the soy sauce, liquid seasoning, soda, calamansi juice, pepper, and reserved pineapple syrup.|
|2. Marinate the chicken for atleast 30 minutes.|
|3. Stuff 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.|
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.
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.