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CRISPY PORK BINAGOONGAN RICE THAI STYLE

Ingredients:

1 L water
1/2 cup iodized fine salt
2 tbsp pepper
350 grams MONTEREY PORK BELLY
iodized fine salt and pepper to taste
3 cups cooking oil for deep-frying
1 tbsp chopped onions
1 tbsp chopped garlic
1 cup shrimp paste (bagoong)
1/3 cup seeded and sliced tomatoes
1/2 cup lime soda
3 cups cooked rice
1/3 cup green mango strips
1/3 cup chopped peanuts, toasted
cilantro for garnish

Procedure:

  1. Boil water in a pot. Add salt and pepper. Cook belly for 20 minutes or until fork tender. Let it dry for 15-30 minutes.
  2. Deep-fry belly in hot oil until golden brown and crisp. Set aside.
  3. In a sauté pan, put 1/2 cup of the oil used in deep-frying. Sauté onion and garlic. Add shrimp paste, tomatoes, lime soda and 1/2 cup of liquid used in cooking pork. Simmer for 2 minutes.
  4. Add rice and sauté for 3 minutes. Transfer to a plate and top with pork belly. Garnish with mangoes, peanuts and cilantro. Serve.

Makes 3 servings. 

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