Longsilog: Grilled Pork Belly & Garlic Rice
Crispy grilled pork belly, garlicky fried rice, and a fried egg with vinegar—the classic Filipino breakfast in 30 minutes. Savory, salty, and deeply satisfying.
- Total time
- 30 min
- Servings
- 2
- Calories
- 745
- Protein
- 38g
Ingredients
- 1 lb pork belly, skin-on
- 2 cups cooked jasmine rice, cold
- 4 cloves garlic, minced
- 2 whole eggs
- 3 tbsp soy sauce
- 3 tbsp white vinegar
- 3 tbsp olive oil
- 1 to taste salt and black pepper
Instructions
- 1
Season pork belly generously with salt and pepper on both sides.
- 2
Heat 1 tbsp oil in a large skillet over medium-high until shimmering, ~90 seconds.
- 3
Sear pork skin-side down without moving until skin is deeply golden and crispy, ~8 minutes.
- 4
Flip and sear flesh-side 4-5 minutes until cooked through. Meat should feel firm when pressed.
- 5
Transfer pork to a cutting board and rest 5 minutes, then slice crosswise into 1/4-inch strips.
- 6
Heat 1 tbsp oil in the same skillet over medium. Add garlic and cook until fragrant, ~45 seconds.
- 7
Add cold rice and break up clumps with a spoon, stirring constantly, ~3 minutes.
- 8
Pour in soy sauce, toss until rice is evenly coated and heated through. Season with pepper.
- 9
Divide rice between two bowls. Top with pork slices.
- 10
Heat remaining 1 tbsp oil in skillet over medium-high until shimmering, ~60 seconds.
- 11
Crack both eggs into skillet. Fry until whites set but yolks still jiggle, ~3 minutes.
- 12
Top each bowl with a fried egg. Serve with vinegar on the side for dipping.
Tools you’ll need
- 12-inch skillet
- cutting board
- knife
- spoon
- two bowls
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
