Indulge in the rich, savory flavors of the Philippines with our mouthwatering recipe for Grilled Pork Belly with Garlic Fried Rice and Fried Egg, or as locals call it, Liempo Sinangag Itlog. This dish is not just a meal; it's a culinary experience that tantalizes your taste buds and fills your kitchen with irresistible aromas. Imagine succulent, perfectly grilled pork belly paired with fragrant garlic fried rice and a runny fried egg—it's a breakfast or brunch that will leave you craving more! Ready to impress your family and friends with this delectable dish? Read on to discover the secrets to making this Filipino classic at home!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Filipino
Serves: 4 servings
Ingredients
- 1 lb pork belly
- 4 cups cooked rice
- 4 cloves garlic, minced
- 4 eggs
- Salt and pepper to taste
- 2 tablespoons soy sauce
- 2 tablespoons cooking oil
Instructions
- Prepare the pork belly by patting it dry with paper towels and seasoning generously with salt and pepper on both sides. Let it sit at room temperature for 15 minutes to absorb the seasoning.
- Preheat your grill or grill pan to medium-high heat (around 400°F). If using a charcoal grill, create a two-zone heating area with direct and indirect heat zones.
- Place the pork belly on the grill, starting with the fat side down. Grill for 8-10 minutes, allowing the fat to render and create a crispy exterior. Rotate the meat occasionally to ensure even cooking and prevent burning.
- Flip the pork belly and continue grilling for another 8-10 minutes, or until the internal temperature reaches 145°F. Use a meat thermometer to check doneness.
- While the pork is grilling, prepare the garlic fried rice. Heat cooking oil in a large skillet over medium-high heat. Add minced garlic and sauté until golden and fragrant, about 1-2 minutes.
- Add the cooked rice to the skillet, breaking up any clumps. Drizzle soy sauce over the rice and stir-fry for 3-4 minutes until the rice is heated through and slightly crispy.
- In a separate pan, fry eggs sunny-side up or to your preferred doneness, ensuring the yolks remain runny.
- Remove the pork belly from the grill and let it rest for 5-7 minutes to allow juices to redistribute. Slice against the grain into thick strips.
- Plate the dish by placing a portion of garlic fried rice on each plate, topping with sliced grilled pork belly and a fried egg. Season with additional salt and pepper if desired.
- Serve immediately while the pork is hot and crispy, and the egg yolk is still runny. Enjoy your traditional Filipino breakfast or brunch!
Tips
- Choose Quality Pork Belly: For the best flavor and texture, select fresh, high-quality pork belly with a good balance of meat and fat. This will ensure a juicy and crispy result.
- Marinate for Extra Flavor: If you have time, marinate the pork belly in soy sauce and spices for a few hours or overnight. This will enhance the flavor and tenderness of the meat.
- Control the Heat: When grilling, maintain a medium-high heat to avoid burning the pork while ensuring it cooks through. If using a charcoal grill, manage the heat zones carefully for even cooking.
- Crispy Rice: For that perfect garlic fried rice, make sure your cooked rice is cold and a day old if possible. This helps achieve that delightful crispy texture when stir-frying.
- Perfectly Cooked Eggs: Fry the eggs in a non-stick pan with a little oil to prevent sticking. For runny yolks, cook them sunny-side up for just a few minutes until the whites are set.
- Rest the Meat: Let the grilled pork belly rest for a few minutes before slicing. This allows the juices to redistribute, ensuring each bite is flavorful and moist.
- Serve Hot: Enjoy this dish immediately while the pork is hot and crispy, and the egg yolk is still runny for the best flavor experience.
Nutrition Facts
Calories: 640kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 240mg
