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Lechon Manok

  • 2 large whole chicken


  • -cup honey
  • -cup patis
  • 3 tablespoons liquid seasoning
  • 4 tablespoons calamansi juice
  • 1 tablespoon salt
  • 1 tablespoon ground black pepper


  • kilo pork liver (cooked and finely minced)
  • 1 large onion (finely minced)
  • 2 tablespoons finely minced toasted garlic
  • 2-cups brown sugar
  • -cup salt
  • 1 tablespoon ground black pepper
  • 1 cup white vinegar
  • 2 - cups stock or water
  • 2-cups bread crumbs


  1. Marinate chicken over night.
  2. Pre heat oven to 300 *F.
  3. Cook chicken for 30 minutes and increase temperature to 350*F.
  4. Cook until chicken when pierced with a fork no longer oozes out blood.
  5. In a sauce pot, mix all sauce ingredients well with a wire whisk.
  6. Bring it up to a boil whisking to smoothen texture.
  7. Serve chicken with sauce.

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