Sinigang na Baboy
Pinaupong Manok
Chicken Sitting on Salt - A Rustic Filipino Tradition
About This Recipe
Pinaupong Manok literally means "chicken sitting down" - a rustic Filipino cooking method where a whole chicken is steamed on a bed of rock salt with aromatic lemongrass and garlic. The salt bed absorbs moisture while the chicken steams in its own juices, creating incredibly tender, flavorful meat.
This traditional dish from the Visayas region showcases simple ingredients transformed through patience. Banana leaves line the pot to prevent burning, while the lemongrass infuses the chicken with a bright, citrusy aroma. The result is pure, clean chicken flavor without any added liquid.
Ingredients
- 1 whole chicken (about 3-4 lbs), cleaned
- 4-5 lbs rock salt or coarse sea salt
- 6-8 stalks lemongrass (tanglad), crushed
- 1 head garlic, cloves separated and crushed
- 3-4 bay leaves
- 1 tsp whole black peppercorns
- Banana leaves for lining (or parchment paper)
- Salt and pepper for seasoning chicken
For Serving:
- Toyomansi (soy sauce with calamansi)
- or spiced vinegar
Instructions
- 1
Prepare the Chicken
Season the whole chicken inside and out with salt and pepper. Stuff the cavity with half of the crushed lemongrass, crushed garlic, bay leaves, and peppercorns. This will infuse flavor from the inside.
- 2
Prepare the Salt Bed
Line the bottom of a large pot (with tight-fitting lid) with banana leaves or parchment paper. Pour rock salt to create a 2-inch thick bed. Place remaining lemongrass and garlic on the salt bed.
- 3
Position the Chicken
Sit the chicken upright on the salt bed - it should literally be "sitting" with its legs down. Arrange more lemongrass around the chicken. The chicken should not touch the sides of the pot.
- 4
Steam Cook
Cover tightly and cook over medium-low heat for 1 to 1.5 hours. Do not open the lid during cooking. The chicken will steam in its own juices. You'll know it's done when you hear sizzling and the chicken is golden brown.
- 5
Rest and Serve
Carefully remove the chicken and let it rest for 5 minutes. Carve and serve with toyomansi or spiced vinegar. The meat should be incredibly tender and aromatic with lemongrass.
Tips & Variations
Use Heavy Pot
A heavy-bottomed pot with tight lid is essential to prevent burning and maintain even heat distribution.
Reuse the Salt
The rock salt can be reused multiple times for the same recipe. Store in an airtight container.
Check Doneness
Insert a knife into the thickest part of the thigh - juices should run clear when fully cooked.