CRISPY PORK BAGOONG RICE


Ingredients:

1 (450 g) pack PUREFOODS HEAT & EAT PORK BINAGOONGAN
1 cup cornstarch
1 cup cooking oil
2 (150 g) pc eggplants, sliced
4 cups cooked rice
1/8 tsp iodized fine salt
1/8 tsp pepper
1 (45 g) stalk onion leeks, sliced

Procedure:

  1. Microwave pork on high setting for 4 minutes. Separate pork and set aside. Reserve sauce.
  2. Dredge eggplant slices and pork in cornstarch.
  3. Heat oil in a small pot. Fry eggplants for 2 minutes and then set aside. Drain excess oil.
  4. In the same pot, fry pork for 3 minutes or until crispy and set aside.
  5. Heat sauce in a pan and simmer. Add rice, salt, and pepper. Place rice in a bowl and then arrange eggplants, pork, and leeks.

Makes 5 servings.
(Yield: 6 cups/ a little over 1 cup per serving)

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