Though this has been well adapted as a Filipino dish, this was borrowed from our Thai neighbor. We Southeast Asians share the same love for rice! And this rice dish is one of them; it's bursting with with complex flavor-- salty, sweet and tangy, what more can you ask for? A second serving perhaps?
FOR THE PORK BITES
1 cup bite-sized pork belly
1/4 tsp salt
1/4 tsp freshly ground pepper
1/2 tsp sugar
FOR THE BAGOONG RICE
3 cups day-old cooked rice
1 tbsp EVOO
1/4 cup raw bagoong alamang (shrimp paste)
1 tbsp minced garlic (about 4 cloves)
2 tbsps finely chopped red onions
1 red chili, thinly cut, crosswise
1/2 tsp freshly ground black pepper
1 tsp sugar
FOR THE OMELET:
1/4 tsp salt
1 green mango, 3 inch-julienne
1 cucumber, 3 inch-julienne
1. Make an omelet with one egg lightly seasoned with salt. Cool for a couple of minutes and then slice thinly, (the same size as the cucumber and mango). Set aside.
2. Season the pork with salt, pepper and sugar. Fry the pork in EVOO until golden brown, about 8-10 minutes; you may adjust to your preferred doneness. Drain on paper towel and set aside. Remove some of the pork fat and reserve for later, leave 2 tbsps of oil in the pan.
3. Saute garlic, chili and onion in the same pan over medium heat for 2 minutes or until onion is slightly softened. Add the shrimp paste , sugar and black pepper. Saute until the shrimp paste change its color from pink to brownish. Add the rice and mix until well combined. Serve in a bowl and top with strips of mangoes, cucumber and omelet.
Makes 2 servings
06 Oct 2012