- 1 whole lechon manok (minus 2 cuts)
- 7 cloves garlic, crushed and chopped
- 1 pc onion, sliced (you can use whatever color you like as long as it's not bulok, ok)
- 4 pcs bay leaves (dahon ng laurel yun, guys)
- 1/3 cup vinegar
- 1/4 cup soy sauce
- 3/4 cup water
- 2 tbsps brown sugar
- black peppercorns
- 1 to 1 1/ cups Mang Tomas
- cooking oil
- banana blossoms (optional)
- In a kawali (because there are dishes that are best cooked there, you know), saute onion and garlic. Making it "golden brown" is so 90s. Like, Cooking It Up with the Dazas kind of day, haha. I don't do that anymore. Actually, I often put the onions first then followed it up with garlic. We need the flavor from those two, which we still can get without getting it "tanned". Well, you still can do that as long as you'll be very careful not to burn them.
- Add the chicken. No need to brown it, too, of course since it's been roasted to yummy perfection already. You just need to mix it up a bit with the aromatics so it'll be coated with flavah!
- Pour the excess juices, if there's any, from the lechon manok. Add the vinegar, water, peppercorns and bay leaves. If you're using banana blossoms, you can add it at this point, too. Cover and boil it for 25 minutes or until the liquid evaporates to half.
- While boiling, mix the sugar with the soy sauce. Once boiling is done, pour the soy sauce mixture and cook it for a few more minutes.
- Then add the Mang Tomas and boil it for maybe a minute. It's done! Don't forget to serve with rice - freshly cooked or bahaw - whatever it is basta it's best with rice, right?
Source:Royal Domesticity
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