Pork Binagoongan Wraps & Breakfast Fried Rice Recipe

INGREDIENTS

For the Rice

¼ cup olive oil (or any oil)
500g pork liempo (small cubed) ( You can use lechon leftover here)
salt and pepper to taste
4 tbsp cooking oil
1 cup white onion (small diced)
2 tbsp garlic (minced)
1 tbsp ginger (minced)
1 tbsp lemongrass (minced, optional)
½ cup carrots (small diced)
4 tbsp (more to taste) bagoongalamang
1 cup tomatoes (diced)
½ cup sitaw or string beans (small diced)
4 cups Harvester’s Dinorado Rice (cooked)
8-10 pcs petchay leaves (big, blanched)

For the Garnish

2 tbsp green mangoes (thin strips, optional)
2 tbsp carrots (thin strips, optional)
1 tbsp green onions (chopped, optional)

DIRECTIONS

1. Season pork with salt and pepper. 
2. Heat oil in a sauce pan to medium high heat and brown pork on all sides. Add onions, garlic, ginger, lemongrass, carrots and sauté for 5 minutes. 
3. Add bagoong and tomatoes and cook for 5 minutes more. Lastly add string beans. 
4. Add cooked Harvester’s Dinorado Rice and stir-fry for 5 minutes until all ingredients are mixed well. 
5. Wrap in blanched petchay like a spring roll or lumpia tied with carrot strings (optional) Garnished with green mangoes and green onions.
6. To blanch petchay: Boil salted water and cook petchay leaves for 10 seconds and immediately transfer to ice water to stop the cooking, drain then pat dry with cloth or paper towel.

For the Garnish

1. Heat oil in a pan and cook meat until brown. Add garlic and onions and cook for 2 minutes. Add egg and cook until it becomes scrambled, add rice and mix well.
2. Garnish Harvester’s long grain rice with salted egg, tomatoes and green onions.

Source : Pinoy Food Blog

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