Ingredients:
For the lechon manok
5 cloves garlic
1 Tbsp. anise seeds
4 stalks of lemon grass or tanglad
1 medium size onion, quartered
1 Tbsp. brown sugar
Salt to taste
1 cup chicken soup stock (or chicken bouillon cube dissolved in 1 cup hot water)
1 whole medium size dressed chicken
For the lechon manok sauce:
½ kilo fried chicken liver
2 medium sized onion, chopped
¼ cup vinegar
¾ cup brown sugar
2 Tbsp. bread crumbs
1 head garlic
½ tsp. all spice powder
1 Tbsp. ground black pepper
1 cup chicken stock
salt to taste
Instructions:
For the lechon manok:
Pour chicken stock in a sauce pot, cook and let it simmer.
Season and add anise, lemon grass, onion, salt, sugar, garlic and cover. Simmer and after a few minutes turn off the heat and set aside.
Strain the soup stock and reserve the spices. This will be used later to stuff the chicken.
Get a large syringe to inject the chicken with the soup stock.
Marinate the chicken overnight and place it in the refrigerator.
Grill the chicken over the live charcoal and keep basting with the oil and soup stock mixture.
Grill the chicken for about 2 to 3 hours depending on the size and weight of the chicken.
To test if the Chicken is done, a clear juice comes out of the chicken when you prick on the groin, leg part or thigh part.
Cook it until the meat is tender and the skin is brown. Serve with lechon manok sauce.
For the lechon manok sauce:
Put all the ingredients together in a blender (except the all spice powder) until it becomes a puree.
Pour the mixture in a saucepan and simmer for about 15 minutes or until the liver is already cooked and the sauce thickens.
Turn off the heat then add the all spice powder. Mix well and set aside.
