Crispy Pork Binagoongan Rice Thai Style
|1/2||cup||iodized fine salt|
|350||grams||MONTEREY PORK BELLY|
|iodized fine salt and pepper to taste|
|3||cups||MAGNOLIA NUTRI-OIL PALM OLEIN, for deep-frying|
|1||cup||shrimp paste (bagoong)|
|1/3||cup||seeded and sliced tomatoes|
|1/3||cup||green mango strips|
|1/3||cup||chopped peanuts, toasted|
|cilantro for garnish|
- Boil water in a pot. Add salt and pepper. Cook belly for 20 minutes or until fork tender. Season cooked belly with salt and pepper.
- Deep-fry belly in hot oil until golden brown and crisp. Set aside.
- In a sauté pan, put 1/2 cup of the oil used in deep-frying. Add shrimp paste, tomatoes, lime soda and 1/2 cup of liquid used in cooking pork. Simmer for 2 minutes.
- Add rice and sauté for 3 minutes. Transfer in a plate and top with pork belly. Garnish with mangoes, peanuts and cilantro. Serve.
Makes 3 servings.