Here’s a flavor-packed dish that will surely satisfy!
Lechon Manok with Grilled Corn Salad
Here’s a flavor-packed dish that will surely satisfy!
Ingredients
Lechon Manok with Grilled Corn Salad
- 2 tablespoons Garlic minced
- 1 tablespoon ginger minced
- 2 tablespoons bottled tamarind paste
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 1 Chicken (use whole chicken), cleaned
- 4 Lemongrass Bulb (Tanglad) pounded
- 2 white onion sliced in half
- 6 cloves Garlic smashed
- 1 330-ml can clear soda
- 4 ears Japanese corn
- 2 medium bell pepper
- 2 medium white onion
- 1/4 Cup water
- 1/2 Cup cilantro (wansoy) chopped
- 2 tablespoons lime juice
- 2 tablespoons extra virgin olive oil
- Salt to taste
- lettuce leaves
Instructions
- Make the lechonmanok: Combine garlic,ginger, tamarind, salt, and pepper. Pound to a paste using a mortar and pestle.
- Rub paste all over chicken. Marinate in the refrigerator for 2 hours.
- Stuff chicken with lemongrass, onions, and garlic. Tie legs with kitchen twine. Place chicken on a roasting pan. Pour soda over chicken. Roast chicken in a turbo broiler or in an oven preheated to 350°F for 45 minutes or until cooked through.
- Meanwhile, make the grilled corn salad: Preheat a charcoal or stovetop grill. Grill corn, bell peppers, and onions. Baste corn with seasoned water to keep it from drying out. Grill vegetables until tender and slightly charred.
- Dice bell peppers and chop onions. Remove kernels from cobs.
- Mix together corn, bell peppers, onions, cilantro, lime juice, and olive oil. Season with salt and pepper. Transfer corn salad to a shallow serving bowl lined with lettuce leaves.
- Slice chicken meat from bone and slice into strips. Top salad with roasted chicken slices. Serve warm or at room temperature.
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