We’ve merged two favorites—lechon manok and sisig—to make this deliciously decadent dish! No time to make sisig from scratch? Use ready-to-cook sisig.
Lechon Manok with Sisig Rice Stuffing Recipe
This roast chicken is extra decadent with sisig stuffing!
Ingredients
Lechon Manok with Sisig Rice Stuffing Ingredients
- 1 1.2 kilo Chicken whole
- 2 tablespoons Salt coarse, to taste
- 4 stalks lemongrass (tanglad) trimmed and pounded
- 1 tablespoons Butter melted
- 1 1/2 tablespoons Calamansi Juice
- 2 tablespoons fish sauce (patis)
- 1 tablespoon Garlic chopped
- 1/2 teaspoon black pepper
- 1 teaspoon sugar
- 250 Grams pork face
- 1 1-inch piece ginger sliced into rounds
- 1/4 medium red onion sliced into wedges
- 2 cloves Garlic crushed
- 1/2 tablespoons peppercorns
- 2 tablespoons vegetable oil
- 4 tablespoons onion chopped, divided
- 1 tablespoon Garlic chopped
- 1 tablespoon ginger grated
- 1 teaspoon black pepper
- 3 tablespoons white vinegar
- 3 tablespoons liquid seasoning
- Salt to taste
- black pepper to taste
- 3 cups long-grain rice cooked and cooled
Instructions
- Rub chicken with salt. Rinse and pat dry with paper towels.
- Make the marinade: Mix all ingredients and pour over chicken. Marinate, covered, in the refrigerator overnight.
- Make the sisig: Boil pork face in a pot with ginger, onions, garlic, and peppercorns. Lower heat. Simmer for 30 to 45 minutes. Remove pork from pot and pat dry with paper towels. Chop into ¼-inch cubes.
- Make the sisig fried rice: Heat oil in a wok over medium heat. Sauté 2 tablespoons onions, garlic, ginger, and black pepper. Add 1½ cups sisig. Season with vinegar, liquid seasoning, salt, and pepper. Add rice and mix well. Season to taste. Turn off heat and add remaining onions. Let rice cool completely.
- Preheat oven to 350°F. Remove chicken from the refrigerator 10 minutes before roasting. Stuff cavity with fried rice and lemongrass. Place on a wire rack set on a baking pan.
- Roast chicken in the oven for 1½ hours or until cooked through, brushing chicken with melted butter every 15 minutes. Increase oven temperature to 400°F in the last 5 to 8 minutes of cooking to brown the skin. Heat extra fried rice in a pan and serve on the side.
Tried this recipe?Let us know how it was!
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