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Nasing Marangle 2

Nasing Marangle

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Raymund
  • Prep Time: 30 mins
  • Cook Time: 1 hour 25 mins
  • Total Time: 1 hour 55 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Filipino


Nasing Marangle is a beautiful concoction of bagoong fried rice, pinakbet and lechon kawali, a dish created by a Kapampangan restaurant called Apag Marangle. It’s an all in one meal where you have your rice, vegetables and meat, very nutritious and delicious.



Lechon Kawali

  • 1 kg pork belly, (1 big piece, do not slice)
  • 1 whole garlic, crushed
  • 1 tbsp peppercorns
  • 4 pcs bay leaves
  • ¼ cup soy sauce
  • 1 can lemonade soda (7-Up or Sprite)
  • sea salt
  • water
  • oil for deep frying

Dried Pinakbet

  • 1 bunch string beans, sliced into 2-inch pieces
  • 200g okra, sliced into 2-inch pieces
  • ¼ squash or buttercup, sliced roughly 1 inch
  • 2 pcs tomatoes, diced
  • 1 red onion, finely chopped
  • ½ head garlic, minced
  • 2 tbsp bagoong
  • 1 tbsp sugar
  • 1/3 cup shrimp stock
  • fish sauce or sea salt
  • freshly ground black pepper
  • oil

Bagoong Fried Rice

  • 8 cups cold leftover rice
  • 4 tbsp bagoong
  • garlic, minced
  • oil


Lechon Kawali

  1. Rub sea salt generously on pork belly then cover it tightly with a cling wrap and store in the refrigerator for at least a day.
  2. Rinse pork in running water making sure all salt has been cleared from the meat.
  3. Place pork in a pressure cooker together with the soy sauce, garlic, peppercorns, laurel leaves and lemonade soda. Now pour enough water just to cover the entire meat.
  4. Pressure cook for 20 to 30 minutes (Depending on the thickness of pork belly), your timing should start when the whistle starts to make sound.
  5. Once the pork is tender remove it from the pressure cooker and pat it dry with a paper towel.
  6. Now once the surface of the pork is dried place it in a covered container and refrigerate it for at least 12 hours or until it is cold.
  7. Prepare a wok filled with oil and heat it up, once hot place the pork carefully while cold into the hot oil, skin side down, be really careful as it will splatter.
  8. Deep fry the pork until golden brown, this won’t take really long and remember you just want to make the outside crisp; the inner part is already cooked.
  9. Once cooked, chop into cubes. Set aside

Dried Pinakbet

  1. In a pan sauté garlic, onion and tomatoes in oil.
  2. Add squash, okra, string beans, shrimp stock, sugar and bagoong monamon then continue to cook for 15 minutes covered in low heat
  3. Season with pepper add fish sauce/salt if needed.

Bagoong Fried Rice

  1. Heat up a wok with 2 tbsp oil.
  2. Add garlic and fry until golden brown in colour.
  3. Add rice and bagoong, mix well until rice is coated evenly with the shrimp paste. Stir fry continuously for 5 minutes.
  4. Gently mix the dried pinakbet over the rice, mix gently make sure it’s is evenly distributed. Continue to cook for 3 minutes. Turn heat off
  5. Place Rice in a serving platter, top with lechon kawali then serve.