Longsilog: Pork Belly, Garlic Rice & Egg
Crispy fried pork belly belly with garlicky rice and a fried egg—the ultimate Filipino breakfast. Savory, salty, and deeply satisfying in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 720
- Protein
- 38g
Ingredients
- ½ lb pork belly, skin-on
- 2 cups cooked white rice (day-old preferred)
- 4 cloves garlic, minced
- 2 whole eggs
- 1 tsp fish sauce (patis)
- ½ tsp salt
- ¼ tsp black pepper
- 3 tbsp vegetable oil
Instructions
- 1
Pat pork belly dry with paper towels. Cut into 2-inch chunks.
- 2
Heat 1 tbsp oil in a large skillet over medium-high until shimmering.
- 3
Add pork pieces skin-side down. Sear without moving until skin crisps, ~6 min.
- 4
Flip and cook until edges are browned and meat is cooked through, ~4 min.
- 5
Transfer to a plate lined with paper towels. Season with salt and pepper.
- 6
Add remaining 2 tbsp oil to the same skillet. Add minced garlic.
- 7
Cook garlic until fragrant and light golden, ~45 seconds—do not burn.
- 8
Add rice, breaking up clumps with a wooden spoon. Toss constantly, 2 min.
- 9
Drizzle fish sauce over rice. Toss to combine. Taste and adjust seasoning.
- 10
Divide rice between two plates. Top each with a mound of crispy pork.
- 11
Add a splash more oil to the skillet over medium heat. Crack both eggs in.
- 12
Fry until whites set but yolks jiggle when nudged, ~3 minutes.
- 13
Slide one fried egg onto each plate. Serve immediately.
Tools you’ll need
- 12-inch skillet or larger
- cutting board
- chef's knife
- wooden spoon or spatula
- paper towels
- plate
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