Lechon Manok with Sisig Rice Stuffing Recipe

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.