Lechon manok

Lechon Manok is a popular Filipino dish, made by roasting a whole chicken over charcoal. The term "lechon" is derived from the Spanish word "leche" meaning milk, traditionally referring to a suckling pig that is roasted. However, in the Philippines, it has evolved to encompass any roasted meat, including chicken, known as "lechon manok".

History

The tradition of roasting chicken in the Philippines dates back to pre-colonial times. However, the modern version of lechon manok, particularly the rotisserie style, became popular in the 1980s. The credit for popularizing this dish goes to the Andok’s Litson Manok, a food corporation in the Philippines.

Preparation

The preparation of lechon manok involves marinating a whole chicken in a mixture of spices and flavorings which often include soy sauce, vinegar, garlic, lemongrass, brown sugar, and bay leaves. The chicken is then skewered on a bamboo stick and roasted over charcoal. The roasting process usually takes about an hour to an hour and a half, depending on the size of the chicken.

Serving

Lechon manok is typically served with a side of rice and a dipping sauce. The most common dipping sauce is made from soy sauce, vinegar, sugar, and chili peppers. Some variations may include liver sauce or achara, a type of Filipino pickled green papaya.

Cultural Significance

Lechon manok is a staple at Filipino celebrations and special occasions. It is also a popular street food and is commonly found in roadside stalls and rotisserie chicken chains throughout the Philippines.

See Also

• Lechon
• Filipino cuisine
• Andok's
• Roasting

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