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Time needed: 1 hour and 45 minutes.
Makes: 4 – 6 servings
2 tablespoons atsuete oil
½ kilo pork belly, sliced into small pieces
½ kilo small shrimp, shelled and deveined
Salt, to taste
Ground black pepper, to taste
6 pieces garlic cloves, minced
1 piece white onion, minced
1½ cups malagkit rice, soaked
4-6 cups shrimp broth
Fried tofu cubes
hard-boiled eggs, sliced
Chopped spring onions
Season the pork in salt and pepper. Leave to marinate for a few minutes.
In a pot over medium heat, fry the pork pieces until golden, crispy, and have rendered their fats and oils to the pan. Remove pork from the pan.
In the same pan, cook the shrimp in the pork fat until the color changes. Season with salt and pepper. Remove shrimp from the pot.
In the same pot, add the atsuete oil and saute the garlic and onions until tender. Add the rice and continue cooking for a few minutes.
Add the shrimp broth and cook until the rice is tender and cooked through. Return the shrimp and pork pieces. Adjust taste as needed with salt and pepper.
In a pan over medium heat, fry the tofu in oil until all edges are golden. Drain excess oil and cut it into pieces.