Family Treasures

8 months ago


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



Recipe by Alvin Lim of Serye Restaurants

Photographed by Floyd Jhocson of Studio 100

Makes 5-6 servings


¾ kilo Pork liempo

2 Tbsps Rock salt

½ tsp Black peppercorns

1 Medium red onion, sliced

Enough water for braising

Cooking oil, fpr deep-frying


  1. In a medium pot, put 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, about an hour.
  2. While pork is cooking, prepare binagoongan
  3. When pork is fork tender, remove the pork from the pot and allow it to cool until skin is dry. Reserve the pork stock for cooking vegetables.
  4. Cut pork into ½ inch slices. Heat cooking oil in a kawali and fry pork slices until crispy. Drain excess oil.
  5. Add the binagoongan sauce and sauté with the lechon kawali pieces until the pork is well coated with the bagoong Serve hot withy sautéed vegetables on the side.


Binagoongan Sauce:

2 Tbsps Cooking oil

2 cloves Garlic, minced

½ Medium red onion, sliced

5 Medium tomatoes, sliced

¼ cup Raw bagoong alamang

1 tsp Atsuete oil

2 Tbsps White vinegar (paombong)

4 tsps White sugar

Salt and ground black pepper, to season

1 Finger chili

½ cup Pork stock from boiling the liempo


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


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