lechon manok

Lechon manok is Filipino spit-roasted chicken. Vanjo Merano’s home version marinates a whole bird with ginger, garlic, red onion and lemongrass before roasting it on a rotating spit. He describes the result as juicy, with lechon-manok sauce and papaya atchara alongside.

Crushed ginger and garlic mix with sliced red onion, crumbled dried bay leaves, the crushed lower part of a lemongrass stalk, coarse sea salt, ground black pepper and 7-Up.

The whole chicken and marinade go into a resealable bag, with the onion and marinade lemongrass placed inside the cavity. The sealed bird marinates overnight in the refrigerator.

After leaving the bag, the chicken is stuffed with a fresh lemongrass stalk and green onions. It is secured on a spit and roasted over the grill before transferring to a serving plate.

The stuffing gives this version a second portion of lemongrass alongside green onion. The author serves the roasted chicken with lechon-manok sauce and atchara, and also mentions freshly cooked white rice as an accompaniment.