Crispy Lechon Liempo with Bagoong Sauce

Crispy Lechon Liempo with Bagoong Sauce (Ren Yi's) Pic


Tweak liempo by partnering it with sautéed shrimp paste, making it even more decadent.


Serves: 2-3 persons

Prep Time: 10 minutes

Cooking Time: 20-30 minutes




  • For the bagoong sauce:
    • 3 tablespoons oil
    • 2/3 cup chopped onions
    • 2/3 cup seeded and chopped tomatoes
    • 2 teaspoons minced garlic
    • 5 tablespoons sautéed shrimp paste (bagoong alamang)
    • 1/2 cup water
    • 1 bird’s eye chili (siling labuyo), seeded and chopped
    • salt, pepper, and sugar to taste
  • 300 grams cooked lechon liempo, sliced into 8 pieces
  • Oil for deep frying
  • For the sidings:
    • chopped grilled eggplant
    • chopped raw tomatoes
    • chopped raw onions




  • For the bagoong sauce:
    • Heat oil in a pan then sauté onions until translucent.
    • Add tomatoes and cook until soft (about 1-2 minutes).
    • Add garlic and sauté until fragrant.
    • Add bagoong and sauté for a few seconds.
    • Pour in water and let it simmer, covered, until tomatoes are very soft and the liquid has reduced by half.
    • Season with salt, pepper, and sugar.
    • Stir in chili and mix well.
  • Deep-fry sliced liempo until crips and golden brown. Drain off excess oil on paper towels.
  • Arrange fried liempo on a serving plate then top with bagoong sauce.
  • Serve with a siding of chopped grilled eggplant, tomatoes and onions.



  • Bottled bagoong is available in most supermarkets and in weekend markets. You can even choose from variants of regular, sweet, or spicy.


Recipe from Yummy: Filipino Favorites. Published by Summit Media and edited by Mabel David-Pilar.


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