An alternate popular recipe in the Philippines is the Pinaupong manok sa asin is roasting chicken and giving it a chance to sit in a cot of salt. The salt is set on the base of the clay pot, generally an unfilled clay pot. You can additionally use stainless casserole assuming that you don't have a clay pot. You don't need an oven; simply put the pot over the fire, the pot will serve as the oven for roasting the chicken. How to cook pinaupong manok: • In a huge clay pot, pour the rock salt in the base and line with banana leaf. Put aside. • Wash the chicken inside and out thoroughly.  After washing, drain for a couple of minutes. • Then rub the chicken inside and out with a patis (fish sauce) and black pepper, ginger powder, garlic powder, cayenne powder and thyme. • Peel the onion and cut into quarters. Wash the lemon grass and cut the root and remove the dried clears out. • Pound it using the obtuse edge of the blade and tie the bunch into a knot so the leaves won't loosen. • Stuff the chicken cavity with crush garlic, cut onion and lemon grass. • Arrange the chicken into the clay pot in a sitting position with the opening of the cavity facing down so the hotness will infiltrate inside the chicken cavity. • As much as possible cover tightly and cook over a moderate flame for about 2 hours until the chicken is cooked and tender. • You can also use a pressure cooker or  stainless casserole. • The cooking time is different in using a stainless steel pot which is 1 hour while pressure cooker is just 30 minutes. • Note: Don't let the chicken touch the sides of the metal pot.

Servings:  4 -5
Prep Time:  15 minutes
Total Time:  2 hours and 15 minutes