Ingredients
For the Chicken
* 1 whole chicken (1.2–1.5 kg)
* 2 tbsp soy sauce
* 2 tbsp calamansi juice (or lemon juice)
* 1 tbsp fish sauce
* 2 tbsp brown sugar
* 1 tbsp oyster sauce
* 1 tsp paprika
* 1 tsp ground black pepper
* 1 tsp garlic powder
* 1 tsp onion powder
* 1 tsp salt
* 2 tbsp melted butter or cooking oil
For the Stuffing
* 1 stalk lemongrass, bruised
* 1 whole garlic, halved
* 1 onion, quartered
* 3 slices fresh ginger
* 2–3 bay leaves
* 2 stalks spring onions (optional)
Instructions
1. Clean the chicken thoroughly and pat it dry with paper towels.
2. Mix together the soy sauce, calamansi juice, fish sauce, brown sugar, oyster sauce, paprika, black pepper, garlic powder, onion powder, salt, and melted butter.
3. Rub the marinade all over the chicken, including inside the cavity.
4. Stuff the cavity with the lemongrass, garlic, onion, ginger, bay leaves, and spring onions.
5. Marinate for at least 4 hours, preferably overnight in the refrigerator.
6. Preheat the oven to 190°C (375°F).
7. Tie the legs together and tuck the wings under the chicken.
8. Roast for 1 hour 20 minutes to 1 hour 40 minutes, basting every 20 minutes with the pan juices or melted butter.
9. Increase the temperature to 220°C (425°F) during the last 10–15 minutes to crisp and brown the skin.
10. Let the chicken rest for 10 minutes before chopping into serving pieces.
(2) Crispy Deep-Fried Pork Belly
Ingredients
* 1 kg pork belly (liempo), skin-on
* 8 cups water
* 1 whole garlic, crushed
* 1 onion, quartered
* 2 bay leaves
* 1 tbsp whole black peppercorns
* 2 tbsp salt (for boiling)
* 1 tbsp vinegar
For Seasoning
* 1 tsp salt
* 1 tsp ground black pepper
* 1 tsp garlic powder
* 1 tsp onion powder
For Frying
* Cooking oil, enough for deep-frying
Instructions
1. Boil the Pork
1. In a large pot, combine water, garlic, onion, bay leaves, peppercorns, salt, and vinegar.
2. Add the pork belly and bring to a boil.
3. Lower the heat and simmer for 45–60 minutes, or until the pork is tender but not falling apart.
2. Dry the Pork
1. Remove the pork and pat it completely dry with paper towels.
2. Rub the meat side with salt, pepper, garlic powder, and onion powder.
3. Leave the skin unseasoned.
4. Refrigerate uncovered for 6–12 hours or overnight to dry the skin. This helps make it extra crispy.
3. Deep-Fry
1. Heat cooking oil to 170–180°C (340–355°F).
2. Carefully lower the pork into the hot oil. Cover the pot partially with a lid because the oil may splatter.
3. Fry for 12–18 minutes, turning occasionally, until the skin becomes golden brown and crispy.
4. Increase the heat slightly during the last 2–3 minutes for extra-crispy crackling.
4. Rest and Slice
* Let the pork rest for 5 minutes.
* Slice into serving pieces and serve while hot.
(3) Crispy Fried Chicken Skin
Ingredients
* 500 g chicken skin
* 1 tsp salt
* 1 tsp ground black pepper
* 1 tsp garlic powder
* 1 tsp onion powder
* 1 tsp paprika (optional)
* 1 tbsp fish sauce
* 1 tbsp soy sauce
* 1 tbsp cornstarch
* ¼ cup all-purpose flour
* Cooking oil, for deep-frying
Instructions
1. Prepare the Chicken Skin
1. Wash the chicken skin and pat it completely dry with paper towels.
2. Cut into bite-sized pieces.
2. Marinate
1. In a bowl, combine the chicken skin with:
* Salt
* Black pepper
* Garlic powder
* Onion powder
* Paprika
* Fish sauce
* Soy sauce
2. Marinate for 30 minutes.
3. Coat
1. Mix the cornstarch and all-purpose flour.
2. Toss the marinated chicken skin in the flour mixture until evenly coated.
4. Fry
1. Heat oil to 175°C (350°F).
2. Fry the chicken skin in small batches for 6–8 minutes, or until golden brown and crispy.
3. Remove and drain on a wire rack or paper towels.
5. Serve
(4) Crispy Pata
Ingredients
For the Pork
* 1 whole pork knuckle (front or hind leg), about 1.5–2 kg
* 10 cups water
* 1 whole garlic, crushed
* 1 large onion, quartered
* 2 stalks lemongrass (optional)
* 2 bay leaves
* 1 tbsp whole black peppercorns
* 2 tbsp salt
* 2 tbsp fish sauce
For Frying
* Cooking oil, enough for deep-frying
Instructions
1. Boil the Pork
1. Place the pork knuckle in a large pot with water.
2. Add the garlic, onion, lemongrass, bay leaves, peppercorns, salt, and fish sauce.
3. Bring to a boil, then reduce the heat and simmer for 2–2½ hours, or until the meat is tender but not falling apart.
2. Dry the Pork
1. Remove the pork knuckle and drain well.
2. Pat the skin completely dry with paper towels.
3. Refrigerate uncovered for 6–12 hours or overnight to dry the skin. This helps produce extra-crispy crackling.
3. Deep-Fry
1. Heat oil to 180°C (350°F).
2. Carefully lower the pork knuckle into the hot oil. Cover the pot partially with a lid, as the oil may splatter.
3. Fry for 15–20 minutes, turning occasionally, until the skin is deep golden brown and crispy.
4. Drain on a wire rack or paper towels.
4. Serve
* Let the crispy pata rest for 10 minutes.
* Chop into serving pieces and serve with the dipping sauce.
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