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The perfect pair for a beach or swimming party.

INGREDIENTS:
2 tablespoons vegetable oil
4 cloves garlic, crushed
1 small red onion, chopped
5 cups leftover cooked rice at room temperature
1/4 cup bagoong
2 ripe mango, julienned, about 1/4 cup
3 calamansi
1 medium carrot, julienned, about 1/4 cup
2 medium tomatoes, coarsely chopped
5 eggs, fried
1 tablespoon coriander leaves, freshly chopped
1 tablespoon salt

 
PROCEDURE:
Heat oil in a wok or large heavy skillet over high heat. Add garlic and stir fry until it starts to brown.
Add onions and stir fry until soft and fragrant. Add bagoong and stir fry for a minute.
Mash the rice gently with clean hands, breaking apart clumps of rice.
Pour rice into the hot wok and stir well, again breaking apart clumps of rice with a spatula. Stir until well combined.
Stir fry until grains are separated and dressed in bagoong. Season with salt to taste.
Divide into five bowls. Garnish with mango and carrots, and tomatoes. Serve with fried eggs.
 

Grilled Liempo
250 grams pork belly
¼ cup soy sauce
1/2 tsp ground black pepper
1 tsp salt
4 cloves garlic, crushed

Procedure:
Combine pork belly with the soy sauce, salt, ground black pepper, garlic and mix well. Marinade the pork belly for at least 1 hour.
In a bowl, pour the pork belly marinade and cooking oil. Stir well. (This will be the basting sauce)
Grill the pork belly while basting the top part of the pork after flipping it over.
Serve with spiced vinegar.

 
Spiced vinegar
1 pc onion
1 tablespoon soy sauce
50 ml vinegar
salt and pepper to taste
 
Procedure:
Mix ingredients and serve as a dip