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Binago-ongang Lechon Kawali

Everybody loves the crunch and bite of Lechon Kawali. And I love it even more because this crispy pork dish is versatile enough to fuse or combine with other Filipino specialties dishes like sinigang, pinakbet, kilawin and binago-ongan, to name a few. All it takes is your gastronomic imagination to create these delicious combination of recipes and make a new and exciting dish!
Here's the recipe for Binago-ongang Lechon Kawali

  • 1 kilo LECHON KAWALI <<< Click for the recipe
  • 4 cloves garlic, chopped
  • 1/2 cup bagoong alamang
  • 1/2 cup pork stock
  • 1 small onion, chopped
  • 1 tomato, chopped
  • Siling pansigang or labuyo, optional
  • Okra and/or Sitaw, optional
  • Slurry (1 tablespoon corn starch and 1 tablespoon water), optional 
  • Oil
How to make Binago-ongang Lechon Kawali 
  1. Prepare Lechon Kawali and set aside. 
  2. To make the bago-ong sauce, heat oil in a pan over medium fire. 
  3. Saute garlic then onion and then tomato softened.
  4. Add bagoong alamang, 1/2 cup pork stock, and chilies. Bring to a boil and simmer for 5-10 minutes.
  5. Make flavor and texture (slurry) adjustments if necessary.
  6. Add okra and/or sitaw here and simmer for another 5-10 minutes or until the vegetables are cooked.
  7. Finally add the lechon kawali and combine well. 
  8. Simmer for another 5 minutes then remove from heat and serve with rice.

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