Binalot is one of the Philippines’ most popular packaged meals. Traditionally, a binalot includes a main dish—such as adobong manok, pork adobo, tocino, longganisa, sisig, bistek, or fried or grilled tilapia—served with steamed white rice, salted duck egg, and sliced tomato. The Special Pinoy Pork Chop Binalot Lunch Combo elevates this concept by combining three dishes with rice and salted eggs for a heartier meal.
The Special Pinoy Pork Chop Binalot Lunch Combo Meal features grilled pork chops, tokwa and tuna, ensaladang talong (eggplant salad), steamed white rice, salted duck eggs, and a side of spiced vinegar (sinamak) for dipping. It’s a filling, flavorful lunch or dinner option that’s ideal for sharing with family, coworkers, or for taking along to a picnic.
This binalot brings together recipes that are already well known and easy to prepare. Wherever a component recipe is needed, follow the linked recipe in the ingredients list for detailed instructions on preparing that dish. The combination is flexible: you can adjust portion sizes or swap components based on preference.
Why I enjoy this binalot: it lets you enjoy several classic Filipino flavors in one meal and makes it simple to carry and eat on the go. Pack the pork chops, rice, and salted eggs on a banana leaf and place the tokwa and tuna and eggplant salad in separate, leak-proof containers. Finish with a side of spiced vinegar or any preferred condiment. Simple, portable, and delicious.
Try this Special Pinoy Pork Chop Binalot Lunch Combo Meal and share how you liked it.
Special Pinoy Pork Chop Binalot Lunch Combo Meal Recipe
Ingredients
- 2 lbs. grilled pork chops
- 1 serving tokwa and tuna
- 1 serving ensaladang talong (eggplant salad)
- 4 cup steamed white rice
- 2 to 4 pieces salted duck eggs
- 1/2 cup spiced vinegar (sinamak)
Instructions
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Prepare the grilled pork chops, tokwa and tuna, and ensaladang talong following their individual recipes. Refer to the ingredient list if you need specific preparation steps for any component.
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Lay a wide, clean banana leaf flat on a table. Scoop the steamed rice onto the leaf to form a bed, then place the grilled pork chops on top. Arrange the salted duck eggs on the side.
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Place the tokwa and tuna and the eggplant salad in separate bowls with tight, leak-proof covers. Arrange these bowls beside the rice and pork on the banana leaf.
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Serve with spiced vinegar (sinamak) or your preferred dip. You may wrap the rice, pork, and eggs in the banana leaf for portability, and keep the other dishes covered. This makes a convenient takeout meal for work or a picnic.
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Share and enjoy!