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Lechon Manok Longanisa Espanyola: Ingredients: Ingredients

This document contains recipes for two Filipino dishes: Lechon Manok and Longanisa Espanyola. The Lechon Manok recipe calls for marinating chicken overnight then baking it until fully cooked. A sauce is made separately by mixing pork liver, onion, garlic, sugar, vinegar and stock. The Longanisa Espanyola recipe is for Spanish-style pork sausage made by mixing ground pork, vinegar, herbs and spices then stuffing it into casings and frying it.

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Thomas John Doblas Agrabio
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181 views1 page

Lechon Manok Longanisa Espanyola: Ingredients: Ingredients

This document contains recipes for two Filipino dishes: Lechon Manok and Longanisa Espanyola. The Lechon Manok recipe calls for marinating chicken overnight then baking it until fully cooked. A sauce is made separately by mixing pork liver, onion, garlic, sugar, vinegar and stock. The Longanisa Espanyola recipe is for Spanish-style pork sausage made by mixing ground pork, vinegar, herbs and spices then stuffing it into casings and frying it.

Uploaded by

Thomas John Doblas Agrabio
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC, PDF, TXT or read online on Scribd
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Lechon Manok 7. Serve chicken with sauce.

Ingredients: Longanisa Espanyola


 2 large whole chicken
Ingredients:
Marinade:
 ½-cup honey  1/2 kilo pork fat (ground)
 ½-cup patis  1 kilo lean pork (minced)
 3 tablespoons liquid seasoning
 1/2 cup red wine vinegar
 4 tablespoons calamansi juice
 1 tablespoon salt  1 teaspoon fine oregano
 1 tablespoon ground black pepper  1 small head of garlic (finely minced)
 1 1/2 tablespoon iodized salt
Sauce:  1 teaspoon paprika
 ½ kilo pork liver (cooked and finely minced)  1 teaspoon peppercorn (crushed)
 1 large onion (finely minced)  1/2 teaspoon red pepper (crushed)
 2 tablespoons finely minced toasted garlic  1/4 teaspoon sugar
 2-cups brown sugar  Pig's small intestine for casing (cleaned and dried)
 ¼-cup salt
 1 tablespoon ground black pepper
Procedure:
 1 cup white vinegar
 2½ - cups stock or water 1. In a bowl, mix all ingredients thoroughly except for
 2-cups bread crumbs intestines.
2. Stuff into intestines for casing, but first making sure that
Procedure: the casings have been well cleaned. Measurements of
1. Marinate chicken over night. each sausage should be 2 1/2 inches for longanisa.
2. Pre heat oven to 300 *F. 3. Chill and fry.
3. Cook chicken for 30 minutes and increase temperature to 4. Serve hot w/ garlic rice.
350*F.
4. Cook until chicken when pierced with a fork no longer
oozes out blood.
5. In a sauce pot, mix all sauce ingredients well with a wire
whisk.
6. Bring it up to a boil whisking to smoothen texture.

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