The chicken literally sits on its butt, when you cook this native fare. Hence, the name of the dish, Pinapaupong Manok. I learned this version from one of our waiters eons ago, at the Pension Kanumayan. Wow! That was twenty eight years ago! Now at least, you’ll have a variation from the usual “guin turbo nga manok”!!!

PINAPAUPONG MANOK
2 whole chickens (cleaned and drained upright)
6 medium size ripe tomatoes (diced)
2 whole paitan sili (sliced)
2 stalks lemon grass or tanglad (1 for each chicken)
Ginger or luy-a (about the size of a p5.00 coin)
1 ½ kilos rock salt

PROCEDURE
1. Cut off the chickens’ necks. Chop up all the “panakot” or “recados” as they would say in Spanish, except for the lemon grass. Stuff each chicken’s cavity with the panakot and a stalk of tanglad in each.
2. Line the bottom of a “caldero” with the rock salt and pack it firmly. Let both stuffed chickens “SIT” upright, leaning on each other. Cover tightly with a lid.
3. Put “caldero” on stove’s top, at medium heat. Steam will be created from the water content in the salt. At this point, lower the heat and continue cooking for about an hour or so.
4. Cooking time will depend on the size and the weight of the chicken. You will know your chickens are done, by using the same technique as in roasting…..upon pricking the leg joint, juices do not run pink.

TIPS:
- You can serve the chickens whole or cut up, with recado stuffing on the side minus the lemon grass. Some eat this as a relish.
- Serve with rabanos salad or acharra.
- Rock salt will be crusty and “hagpok” at the end of cooking time. You can very well recycle this salt for seasoning other viands.

At least, my sabor na sing manok. Hehe…

Enjoy your Pinapaupong Manok, and a big hug from the Red Hot Mama!!!