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Ingredients:
| 1 | L (4 c) | water |
| 1/2 | cup | iodized fine salt |
| 2 | tbsp | pepper |
| 350 | grams | MONTEREY PORK BELLY |
| 3 | cups | cooking oil for deep-frying |
| 1 | pc (30 g) | onion, chopped |
| 3 | cloves | garlic, chopped (1 tbsp) |
| 1 | cup (254 g) | shrimp paste (bagoong) |
| 1/3 | cup | seeded and sliced tomatoes |
| 1/2 | cup | lime soda |
| 3 | cups | cooked rice |
| 1/3 | cup | chopped peanuts, toasted |
| 1 | sprig (18 g) | cilantro for garnish |
Procedure:
1. Boil water in a pot with salt and pepper.
2. Add pork belly and cook for 20 minutes or until fork tender. Drain and let pork dry on a rack for 15-30 minutes. Reserve 1/2 cup of stock.
3. In a wok or pot, deep-fry belly in hot oil until golden brown and crisp. Set aside and keep warm.
4. In a sauté pan, put 1/2 cup of used oil from deep-frying and sauté onion and garlic.
5. Add shrimp paste, tomatoes, lime soda, and pork stock. Simmer for 2 minutes.
6. Add rice and sauté for 3 minutes.
7. Transfer to a plate and top with pork belly, mangoes, peanuts and cilantro. Serve.
Makes 3 servings.
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