![](https://www.bitesized.ph/wp-content/uploads/2019/05/274977026_757444758973748_8717527591318559148_n-510x286.png)
Season pork and place in a paellera pan on medium heat.
![](https://www.bitesized.ph/wp-content/uploads/2019/05/275793909_651861552782094_7698625571585432516_n-510x286.png)
Add about 2 cups of water enough to cover half of the pork pieces. Let the water evaporate.
![](https://www.bitesized.ph/wp-content/uploads/2019/05/274363226_698468121600351_1380829371596959317_n-510x286.png)
Add cooking oil and fry the pork pieces. Set aside.
![](https://www.bitesized.ph/wp-content/uploads/2019/05/275248879_1400313600428713_6458427963923814499_n-510x286.png)
In the same pan, saute garlic. Once golden, add shrimp and squid. Saute until shrimp changes color. Set aside the shrimp and squid.
![](https://www.bitesized.ph/wp-content/uploads/2019/05/275974682_563451108039982_5964556505976053839_n-510x286.png)
Add the tofu and fry until golden brown. Set aside.
![](https://www.bitesized.ph/wp-content/uploads/2019/05/275562368_680615110036408_1932077244784305015_n-510x286.png)
Pour in atsuete oil and saute onions until translucent. Add the shrimp peels and mash. Saute until color changes.
![](https://www.bitesized.ph/wp-content/uploads/2019/05/275129180_556274819177239_4224594251098550321_n-510x286.png)
Add water and mix. Continue mashing to bring out the shrimp flavors. Season with salt and pepper.
![](https://www.bitesized.ph/wp-content/uploads/2019/05/275952027_287707210214157_3362498783058935392_n-510x286.png)
Mix in the rice and pork. Add more water to cover the rice. Season with patis according to your taste.
![](https://www.bitesized.ph/wp-content/uploads/2019/05/275978728_298076219121848_8521107178244231832_n-510x286.png)
Cover pan and allow rice to cook.
![](https://www.bitesized.ph/wp-content/uploads/2019/05/275252872_486793979819057_8886316367752306385_n-510x286.png)
Once cooked, decorate the top with the cooked shrimp, squid, and tofu along with spring onion, tinapa flakes, hard boiled eggs, and chicharon. Serve hot with a side of calamansi juice and patis.
Ingredients
Directions
![](https://www.bitesized.ph/wp-content/uploads/2019/05/274977026_757444758973748_8717527591318559148_n-510x286.png)
Season pork and place in a paellera pan on medium heat.
![](https://www.bitesized.ph/wp-content/uploads/2019/05/275793909_651861552782094_7698625571585432516_n-510x286.png)
Add about 2 cups of water enough to cover half of the pork pieces. Let the water evaporate.
![](https://www.bitesized.ph/wp-content/uploads/2019/05/274363226_698468121600351_1380829371596959317_n-510x286.png)
Add cooking oil and fry the pork pieces. Set aside.
![](https://www.bitesized.ph/wp-content/uploads/2019/05/275248879_1400313600428713_6458427963923814499_n-510x286.png)
In the same pan, saute garlic. Once golden, add shrimp and squid. Saute until shrimp changes color. Set aside the shrimp and squid.
![](https://www.bitesized.ph/wp-content/uploads/2019/05/275974682_563451108039982_5964556505976053839_n-510x286.png)
Add the tofu and fry until golden brown. Set aside.
![](https://www.bitesized.ph/wp-content/uploads/2019/05/275562368_680615110036408_1932077244784305015_n-510x286.png)
Pour in atsuete oil and saute onions until translucent. Add the shrimp peels and mash. Saute until color changes.
![](https://www.bitesized.ph/wp-content/uploads/2019/05/275129180_556274819177239_4224594251098550321_n-510x286.png)
Add water and mix. Continue mashing to bring out the shrimp flavors. Season with salt and pepper.
![](https://www.bitesized.ph/wp-content/uploads/2019/05/275952027_287707210214157_3362498783058935392_n-510x286.png)
Mix in the rice and pork. Add more water to cover the rice. Season with patis according to your taste.
![](https://www.bitesized.ph/wp-content/uploads/2019/05/275978728_298076219121848_8521107178244231832_n-510x286.png)
Cover pan and allow rice to cook.
![](https://www.bitesized.ph/wp-content/uploads/2019/05/275252872_486793979819057_8886316367752306385_n-510x286.png)
Once cooked, decorate the top with the cooked shrimp, squid, and tofu along with spring onion, tinapa flakes, hard boiled eggs, and chicharon. Serve hot with a side of calamansi juice and patis.
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