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Pinaupong Manok of Tarlac

This version of Pinaupong Manok (Sitting Chicken) of Tarlac, in the Philippines, starts with a long simmer of the meat pieces, and ends up as a crispy fried chicken dish. The sole seasoning is salt. Cook the salt-marinated chicken, in clear broth flavored with garlic for about three hours. When the liquid reduces, and the fat renders, fry the chicken in its own oil till crisp. This Asian in America blog post by Elizabeth Ann Quirino was inspired by a recipe from Cristina Baron Romero of Gracing's in Tarlac.
Prep Time1 day
Cook Time3 hours 12 minutes
Total Time1 day 3 hours 12 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Asian, Filipino
Keyword: Pinaupong Manok of Tarlac
Servings: 2 people
Calories: 18kcal
Author: Asian in America - Elizabeth Ann Quirino

Equipment

  • Dutch Oven or any large stockpot - about 8 quarts

Ingredients

  • 3 to 4 pounds chicken pieces, cut-up, bone-in, skin-on; about 6 to 7 pieces
  • ¼ cup Kosher salt
  • 3 cups chicken broth
  • 2 Tablespoons crushed garlic

For serving:

  • steamed rice
  • catsup

Instructions

To prepare chicken:

  • Rub the chicken pieces well, all over with the salt.
    Refrigerate the chicken, in a resealable plastic bag, or covered container, for at least 6 hours or overnight.

To cook the chicken:

  • When ready to cook, arrange the chicken pieces side by side in a Dutch oven (Le Creuset is what I used), or any large stockpot.
    Pour the broth. Add the garlic.
  • Over medium heat, simmer the chicken till tender for about 2 ½ to 3 hours.
    When the liquid reduces, the chicken should be almost falling off the bone.
    At this point, allow the chicken to render its own fat, in the same stockpot, over the same medium heat.
    When the fat renders, let the chicken fry in its own oil, till crisp.
    Turn the pieces over for even frying. This takes about 12 minutes.
  • Serve the chicken warm and crispy with catsup on the side, and steamed rice.

Cook's comments:

  • In her original recipe, Cristina B. Romero, who is based in Tarlac, Philippines, used a whole roasting chicken, and recommended that they be at least 45 days old.
    Feel free to use a whole roasting chicken, about the same weight as indicated in this recipe, if preferred.

Nutrition

Serving: 100g | Calories: 18kcal | Carbohydrates: 2g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 15437mg | Potassium: 285mg | Vitamin A: 7IU | Vitamin C: 25mg | Calcium: 30mg | Iron: 1mg