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
- 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.
- While pork is cooking, prepare bagoong sauce.
- Take out the pork from the pot and allow it to cook until skin is dry. Reserve the pork stock for cooking vegetables.
- Cut liempo into 1/2 inch slices. Heat cooking oil in a kawali and fry liempo until crispy. Drain excess oil.
- 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.
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
- Heat oil in a pan. Saute garlic until light brown. Add sliced onion and saute until transluscent.
- Add in sliced tomatoes and saute until wilted.
- Mix in bagoong and mix until raw smell of bagoong is removed.
- 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.