Bagoong fried rice with pork toppings is a Thai dish which is a mainstay in the menus of Thai restaurants here. This rice topping is a complete meal in itself. The bagoong rice is cooked the same way as the fried rice, with the addition of bagoong. The pork is similar to the adobo but sweeter, and is served with slivers of green mangoes and scrambled egg on top of the bagoong rice.

Here is the recipe:


For the Sweetened Pork:
3/4 Kilo Pork tenderloin strips (or pork liempo or kasim)
5 Tbsp soy sauce
1 1/2 to 2 Tbsp White vinegar
5 cloves garlic, minced (set aside 2 cloves, minced)
1 tsp whole peppercorns
3 Tbsp sugar

In a bowl, mix the vinegar, soy sauce, garlic, peppercorns and sugar, mix well. Add the pork strips to the marinade and let marinate for 15-30 minutes. Strain the pork from the marinade, reserve the marinade.

In a pan, heat canola oil, add the remaining garlic. When garlic is fragrant, add the pork strips, fry for 2 minutes and then add the reserved marinade.  Let cook until pork is tender, you may add some water if pork is not yet tender.  Once tender, turn off heat, The pork should have a bit of sauce, and not dry. Set aside.

For the Bagoong Rice:

4 cups cooked rice
2 Tbsp canola oil
Bagoong (sauteed shrimp paste)
3 cloves, garlic

In a pan, saute the garlic in the canola oil. Add the rice and cook as you would a fried rice. Add the bagoong and mix well. Set aside.

For Garnish:
3 eggs, scrambled
1 green mango, slivered
2 pcs siling labuyo (bird-s eye chilis), sliced

To Assemble:

Get a small bowl, fill 3/4 full with the bagoong rice. Put the pork in the middle, then the mangoes, scrambled egg, and siling labuyo side by side around the pork slices.


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