Serye’s Secret Recipe of Binagoongang Lechon Kawali Is Finally Revealed


One of Manila’s best Filipino restaurants shares their prized recipes

Binagoongang Lechon Kawali

½ -3/4 kilo Pork liempo, boneless

2 Tbsps Rock salt

1/2 tsp Black pepper corn

1 Medium red onion, sliced

Enough water for braising the pork

Cooking oil , for deep frying

  1. In a medium pot, pork , rock salt, black peppercorns and sliced onion. Add enough water to cover. Bring up to a boil over medium heat, cover, then simmer until pork is tender. 
  2. While pork is cooking, prepare bagoong sauce. 
  3. Take out the pork from the pot and allow it to cook until skin is dry.  Reserve the pork stock for cooking vegetables. 
  4. Cut liempo into 1/2 inch slices. Heat cooking oil in a kawali and fry liempo until crispy. Drain excess oil.
  5. Add the binagoongan sauce and saute with the Lechon kawali pieces until the pork is well coated with the bagoong sauce.  Serve hot with sautéed vegetables on the side. 

Binagoongan Sauce:

2 Tbsps Cooking oil

2 cloves Garlic

1/2 Medium red onion, sliced

5 Medium tomatoes, sliced

1/4 cup Raw bagoong alamang

1/2 tsp Atsuete oil

2 Tbsps White vinegar (paombong)

4 tsps White sugar

*salt and ground black pepper, to taste

1 Finger chili

1/2 cup Pork stock from boiling the liempo

1/2 tsp Cornstarch, optional, dissolved in in 1 tbsp water

  1. Heat oil in a pan. Saute garlic until light brown. Add sliced onion and saute until transluscent.
  2. Add in sliced tomatoes and saute until wilted.
  3. Mix in bagoong and mix until raw smell of bagoong is removed.
  4. Add in paombong vinegar, atsuete oil, white sugar, ground black pepper, sili finger and stock. Bring it to a boil then lower fire and simmer until thick.