Sep 17

Sep 17 Pilipino Pantry: JT's Manukan + Inasal Recipe

What ever country you come from there will always be debate around regional dishes. In America you will have people debate about chicken and waffles. I’ve heard in Mexico if you want the best street taco you need to find the dirtiest street in Tijuana or a public market in Mexico City. And as for the Philippines, if you want inasal you need to partake of inasal from Bacolod. This was told to me time and again on my recent post on Instagram about visiting Mang Inasal, you can read my full post here. I was taught that the best inasal is from Bacolod but can be enjoyed right here in Manila at JT’s Manukan. I am never one to turn down a challenge so I put it to the test and I am happy to report, there is merit to this claim.

**TOYOMANSI**
SAY IT WITH ME, TOY-O-MAN-SI!
When participating in devouring Inasal you must master the art of toyo+tsili+calamansi, ok? Pinky promise me!

**GARLIC RICE**
A meal is never complete without garlic rice.

The actual chicken at JT’s has a more authentic and home grown flavor. Plus, you can’t beat the barbecued crispy charcoal that hugs the edges. It’s so masarap.

For those of you who sadly cannot be in the Philippines I give to you the highest rated recipe on Google, Panlasang Pinoy’s Inasal recipe

Chicken Inasal Recipe

Instructions

In a freezer bag or large bowl, combine chicken, lemongrass, salt, ground black pepper, ginger, garlic, brown sugar, vinegar, lemon-lime soda, and lemon juice.
Stir or shake the mixture until every ingredient is well incorporated. Marinade for 1 to 3 hours.
In a bowl, combine margarine, annatto oil, salt, and lemon juice then stir. Set aside.
Grill the chicken while basting generous amount of the margarine mixture.
Transfer the grilled chicken to a serving plate.
Serve with sinamak. Share and enjoy!

Ingredients

2 lbs chicken cut into serving pieces
2 tablespoons ginger minced
2 tablespoons garlic minced
3/4 cup lemongrass chopped
1 cup coconut vinegar
1/2 cup lemon or calamansi juice
1 tablespoon salt
1/4 cup brown sugar
1 cup lemon soda softdrink
1/2 tablespoon ground black pepper
Basting Sauce:
3 tablespoons annatto oil atsuete oil
1/2 cup margarine softened
1/4 teaspoon salt
1 teaspoon lemon or calamansi juice

Learning regional foods is badge of honor I wear on this cross-culture journey. I love that I have a community to teach me not only the best chicken inasal but so many other valuable lessons about life and learning. I am forever grateful.