RILYENONG MANOK NI KAPITANA ORANG Ingredients 1 (4- to 5-pound) whole chicken, deboned Marinade ½ cup calamansi juice (or a blend of lemon, lime and/or orange juices) 2 tablespoons soy sauce ⅛ teaspoon freshly-ground pepper Stuffing 1 pound ground pork 4 ounces Spanish chorizo, chopped (¾ cup) 2 links (3 ounces) lap cheong (Chinese sausage), chopped (3/4 cup) 1 medium onion, grated or finely chopped in a mini food processor (1 cup) 1 large carrot, peeled and shredded (1/2 cup) 1 cup shredded cheese (I used a sharp cheddar-Monterey Jack blend) 1 cup raisins 1 cup crushed pineapple, drained ¼ cup panko bread crumbs ¼ cup banana or tomato ketchup 3 eggs, beaten 1-1/2 teaspoons salt 1 teaspoon freshly-ground black pepper 3 hard boiled eggs, peeled 2 tablespoons mayonnaise 2 tablespoons butter, melted Instructions If you have a trusted butcher, ask him or her to debone the chicken for you. Or see notes below. Marinate the chicken. Mix together th
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