Binongo

Name: Binongo
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 4
Cuisine: Filipino
Ingredients: 1.5 kg chicken pieces (preferably whole cut); 0.5 cup soy sauce (toyo); 0.25 cup brown sugar; 3.0 tbsp tamarind pulp (or calamansi juice as substitute); 10.0 pcs garlic (crushed); 2.0 pcs onion (sliced); 2.0 cups water; 3.0 pcs bay leaves; 1.0 tsp whole peppercorns; 2.0 tbsp candlenut (sabi, ground) or peanut butter; 1.0 tbsp patis (fish sauce); 2.0 pcs siling haba (green chili, whole); 2.0 tbsp vinegar (cane vinegar)

A classic Kapampangan dish where chicken is braised in a dark, savory-sweet sauce of soy sauce, brown sugar, and tamarind until the meat falls off the bone. The Kapampangan people of Pampanga are legendary for their rich, complex cooking, and Binongo is a perfect example — deep mahogany in color, with layers of sweet, salty, and tangy. It's often served at family gatherings and is considered a celebration dish in Central Luzon.

Prep: 15 min Cook: 90 min 4 servings From Pampanga

Ingredients

Servings:

2 4 6 8 10

3.75 kg chicken pieces (preferably whole cut)
1.25 cup soy sauce (toyo)
0.62 cup brown sugar
7.5 tbsp tamarind pulp (or calamansi juice as substitute)
25 pcs garlic (crushed)
5 pcs onion (sliced)
5 cups water
7.5 pcs bay leaves
2.5 tsp whole peppercorns
5 tbsp candlenut (sabi, ground) or peanut butter
2.5 tbsp patis (fish sauce)
5 pcs siling haba (green chili, whole)
5 tbsp vinegar (cane vinegar)

Nutrition per serving

Calories 975

Protein 95.0g

Fat 45.0g

Carbs 50.0g

Fiber 2.5g

Sugar 35.0g

Sodium 2050mg

Per serving (10 servings). Values are estimates.

Instructions

In a large pot or caldero, combine the soy sauce, brown sugar, water, crushed garlic, tamarind pulp, and vinegar. Stir well and bring to a gentle simmer. This mixture is the soul of Binongo — the balance between sweet, salty, sour, and umami.
Add the chicken pieces to the sauce, making sure they're mostly submerged. If the liquid doesn't cover the chicken, add a bit more water. Toss in the bay leaves, peppercorns, and whole siling haba.
Bring to a boil, then reduce to low heat and cover. Let the chicken braise for about 45 minutes to 1 hour. The meat should be tender enough that the skin peels back easily when you prod it with a fork.
Add the sliced onions and the ground candlenut (or peanut butter). The candlenut adds a subtle nuttiness and helps thicken the sauce — it's a signature Kapampangan touch. If you can't find candlenut, peanut butter works well as a substitute.
Uncover the pot and turn up the heat to medium. Let the sauce reduce and thicken for about 15 to 20 minutes, stirring occasionally. The sauce should coat the chicken in a glossy, dark mahogany glaze. If it reduces too much, add a splash of water.
Finish with a spoonful of patis for extra depth. Taste and adjust — the final flavor should be a harmonious blend of sweet from the brown sugar, salty from the soy and patis, tangy from the tamarind, and deeply savory. Serve over steamed rice with the sauce ladled generously over the top.

About UlamDaily

UlamDaily is your go-to resource for authentic Filipino recipes. From classic adobo to regional specialties across Luzon, Visayas, and Mindanao, we bring you tested recipes with step-by-step instructions. Our mission is to preserve and share Filipino culinary traditions with home cooks worldwide.

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