Nasing Marangle brings crispy pork belly, dried pinakbet, and bagoong fried rice onto one platter.
1 hour 55 minutes · Serves 6
Ingredients for Nasing Marangle
1 kg pork belly, whole
1 whole garlic, crushed
1 tablespoon peppercorns
4 bay leaves
1/4 cup soy sauce
1 can lemonade soda, such as 7-Up or Sprite
Sea salt
Water
Oil, for deep-frying and cooking
1 bunch string beans, cut into 2-inch pieces
200 g okra, cut into 2-inch pieces
1/4 squash or buttercup, cut into 1-inch pieces
2 tomatoes, diced
1 red onion, finely chopped
1/2 head garlic, minced
2 tablespoons bagoong
1 tablespoon sugar
1/3 cup shrimp stock
Fish sauce or sea salt, to taste
Freshly ground black pepper, to taste
8 cups cold leftover rice
4 tablespoons bagoong
Minced garlic
How to cook Nasing Marangle
1.Salt pork generously and refrigerate at least 1 day. Rinse, then pressure-cook with crushed garlic, peppercorns, bay leaves, soy sauce, soda, and enough water to cover for 20 to 30 minutes.
2.Dry the tender pork, chill at least 12 hours, then deep-fry skin-side down in hot oil until golden and crisp. Cube it.
3.Sauté minced garlic, onion, and tomatoes; add squash, okra, beans, shrimp stock, sugar, and 2 tablespoons bagoong. Cover and cook on low 15 minutes; season.
4.Fry minced garlic in 2 tablespoons oil until golden, add rice and 4 tablespoons bagoong, and stir-fry 5 minutes. Gently mix in vegetables for 3 minutes, then top with pork.
