Longsilog: Pork Belly, Garlic Rice & Egg

Step 1

Pat pork belly dry with paper towels. Cut into 2-inch chunks.

Step 2

Heat 1 tbsp oil in a large skillet over medium-high until shimmering.

Step 3

Add pork pieces skin-side down. Sear without moving until skin crisps, ~6 min.

Step 4

Flip and cook until edges are browned and meat is cooked through, ~4 min.

Step 5

Transfer to a plate lined with paper towels. Season with salt and pepper.

Step 6

Add remaining 2 tbsp oil to the same skillet. Add minced garlic.

Step 7

Cook garlic until fragrant and light golden, ~45 seconds—do not burn.

Step 8

Add rice, breaking up clumps with a wooden spoon. Toss constantly, 2 min.

Step 9

Drizzle fish sauce over rice. Toss to combine. Taste and adjust seasoning.

Step 10

Divide rice between two plates. Top each with a mound of crispy pork.

Step 11

Add a splash more oil to the skillet over medium heat. Crack both eggs in.

Step 12

Fry until whites set but yolks jiggle when nudged, ~3 minutes.

Step 13

Slide one fried egg onto each plate. Serve immediately.