Lechon Manok with Sisig Rice Stuffing Recipe

This roast chicken is extra decadent with sisig stuffing!

We’ve merged two favorites—lechon manok and sisig—to make this deliciously decadent dish! No time to make sisig from scratch? Use ready-to-cook sisig.


Lechon Manok Posted in: Recipe

Lechon Manok with Sisig Rice Stuffing Recipe

Lhas Alvarez
This roast chicken is extra decadent with sisig stuffing!
Prep Time 15 minutes
Cook Time 2 hours
Resting Time 30 minutes
Total Time 2 hours 15 minutes
Course Main Dishes
Cuisine Filipino
Servings 4


Lechon Manok with Sisig Rice Stuffing Ingredients

  • 1 1.2 kilo Chicken whole
  • 2 tablespoons Salt coarse, to taste
  • 4 stalks lemongrass (tanglad) trimmed and pounded
  • 1 tablespoons Butter melted
  • 1 1/2 tablespoons Calamansi Juice
  • 2 tablespoons fish sauce (patis)
  • 1 tablespoon Garlic chopped
  • 1/2 teaspoon black pepper
  • 1 teaspoon sugar
  • 250 Grams pork face
  • 1 1-inch piece ginger sliced into rounds
  • 1/4 medium red onion sliced into wedges
  • 2 cloves Garlic crushed
  • 1/2 tablespoons peppercorns
  • 2 tablespoons vegetable oil
  • 4 tablespoons onion chopped, divided
  • 1 tablespoon Garlic chopped
  • 1 tablespoon ginger grated
  • 1 teaspoon black pepper
  • 3 tablespoons white vinegar
  • 3 tablespoons liquid seasoning
  • Salt to taste
  • black pepper to taste
  • 3 cups long-grain rice cooked and cooled


  • Rub chicken with salt. Rinse and pat dry with paper towels.
  • Make the marinade: Mix all ingredients and pour over chicken. Marinate, covered, in the refrigerator overnight.
  • Make the sisig: Boil pork face in a pot with ginger, onions, garlic, and peppercorns. Lower heat. Simmer for 30 to 45 minutes. Remove pork from pot and pat dry with paper towels. Chop into ¼-inch cubes.
  • Make the sisig fried rice: Heat oil in a wok over medium heat. Sauté 2 tablespoons onions, garlic, ginger, and black pepper. Add 1½ cups sisig. Season with vinegar, liquid seasoning, salt, and pepper. Add rice and mix well. Season to taste. Turn off heat and add remaining onions. Let rice cool completely.
  • Preheat oven to 350°F. Remove chicken from the refrigerator 10 minutes before roasting. Stuff cavity with fried rice and lemongrass. Place on a wire rack set on a baking pan.
  • Roast chicken in the oven for 1½ hours or until cooked through, brushing chicken with melted butter every 15 minutes. Increase oven temperature to 400°F in the last 5 to 8 minutes of cooking to brown the skin. Heat extra fried rice in a pan and serve on the side.
Tried this recipe?Let us know how it was!

Most Popular Recipes

My Agile Privacy
We use cookies to ensure you get the best experience on Yummy.ph. By continued use, you agree to our privacy policy and accept our use of such cookies. Find out more here.
Warning: some page functionalities could not work due to your privacy choices