Lechon Buwaya

Lechón is a popular food in the Philippines. In fact, lechón is the country's National Dish. It is prepared throughout the year for any special occasion, during festivals, and the holidays. The word "lechón" actually originated from the Spanish term "leche" which means "milk",  thus lechón refers to a suckling pig that is roasted. The dish usually features a whole suckling pig grilled over charcoal. But nowadays, the original use of a suckling pig has given way to a medium-sized adult pig. Preparation of lechón is quite simple; after the entrails are removed, the pig is seasoned with spices which may include: "tanglad" (lemon grass) or "dahon ng sampalok" (tamarind leaves). It is then skewered in a long bamboo stem, grilled over a pit filled with hot charcoal fire and turned in a rotisserie action. The pig is roasted on all sides for several hours until done. The process of cooking and occasionally basting it with cooking oil usually results in making the pork skin crisp, giving it a distinctive aroma and mouthwatering taste.

Over the years, and just like any popular dish, the lechón also evolved. Aside from the use of pork, the lechón manok (grilled marinated chicken) has become so popular a dish in recent years that the business of lechón manok has mushroomed through out the Philippines, that every street corner is now filled with the likes of the more popular chains of Andok's and Baliwag Lechón Manok, and the list goes on . . .

Rellenong Manok Recipe

Estimated cooking time: 2 hours

Rellenong Manok Ingredients:

• 1 whole chicken, deboned with shape kept
• 2 tablespoons calamansi juice
• 2 tablespoons soy sauce
• 1 1/2 tablespoons sugar
   
  Stuffing
   
• 1/2 kilo ground pork
• 1/2 cup bacon, diced
• 1 cup ham, diced
• 1 can Vienna sausage, drained and sliced
• 1/4 cup sweet green peas
• 1/4 cup carrots, minced
• 1/4 cup breadcrumbs
• 1/4 cup pickle relish
• 1/4 cup raisins
• 1/2 cup cheddar cheese, grated
• 5 whole eggs, beaten
• 1/2 cup butter
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• Salt and pepper to taste

Rellenong Manok Cooking Instructions:

• Marinate chicken in calamansi juice, soy sauce and sugar.
• In a bowl, mix all stuffing ingredients well.
• Stuff the chicken in all parts.
• Sew the cavity opening and truss the chicken.
• Wrap chicken in aluminium foil.
• Heat oven at 350 degrees Fahrenheit and bake breast-up for an hour or until chicken is cooked.
• Open the foil an rub chicken with butter and put back in oven until golden brown.

Kare Kare Recipe

Estimated cooking time: 2 hours

Kare Kare Ingredients:

• 1 kilo of beef (round or sirloin cut) cut into cubes, beef tripe or oxtail (cut 2 inch long) or a combination of all three (beef, tripe and oxtail)
• 3 cups of peanut butter
• 1/4 cup grounded toasted rice
• 1/2 cup cooked bagoong alamang (anchovies)
• 2 pieces onions, diced
• 2 heads of garlic, minced
• 4 tablespoons atsuete oil
• 4 pieces eggplant, sliced 1 inch thick
• 1 bundle Pechay (Bok choy) cut into 2 pieces
• 1 bundle of sitaw (string beans) cut to 2" long
• 1 banana bud, cut similar to eggplant slices, blanch in boiling water
• 1/2 cup oil
• 8 cups of water
• Salt to taste

Kare Kare Cooking Instructions:

• In a stock pot, boil beef, tripe and oxtails in water for an hour or until cooked. Strain and keep the stock.
• In a big pan or wok, heat oil and atsuete oil.
• Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste.
• Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes - Do not overcook the vegetables.
• Serve with bagoong on the side and hot plain rice.

Back to Home Page of Filipino Recipes