Comments on: Binagoongang Baboy / Pork with Shrimp Paste

by: Robert

Thu, 17 May 2007 03:34:13 +0000

Good question. I’m also a fan of Lechon Macau at north park and have asked that question also i.e. the difference between lechon kawali and macau.

I’m not sure but I think it’s that macau has been slightly marinated somewhat by a hoisin or tomato based marinate which explains it’s reddish color while kawali is plain salt and pepper. Let me know if there’s a better answer. Thanks.

by: tei

Sun, 01 Oct 2006 08:03:23 +0000

i like my binagoongan with bagnet slices..

MM, i notice that in some chinese restos (north park,etc) have a menu item called lechon macau w/ shrimp paste. how is lechon macau cooked? i know it’s similar to lechon kawali, but what makes it diff? thanks.

by: Rowi

Fri, 29 Sep 2006 14:52:39 +0000

Thanks for your reply, MM! But I find that if it’s totally lean, then the pork tends to be dry. Guess, it all depends on the cut of meat that is used. ANyway, i shall give your recipe a try and see what happens! Cheers!

by: ems

Thu, 28 Sep 2006 08:58:57 +0000

i’m also one of those who don’t like pink bagoong….but i particularly dislike the sweet ones. my mom and aunt only buy raw ones from their suki. if they can’t find the good ones, that is, without food coloring and sugar, they just do one. my aunt usually does her own bagoong using fresh alamang (as in, buhay pa) and salt, then she just leave it covered for a couple of days before sauteeing it with lots of crushed (and browned) garlic and some chili. this is also nice if you’re eating kare-kare….yummy.

by: lee

Wed, 27 Sep 2006 15:50:48 +0000

this is the type of food that makes your nape harden. We have a beautiful way of describing that sensation, “nagahulogot ang tangkugo”. Have you ever felt that way after indulging in pork paradise?