Pan-Fried Bagoong Rice with Crispy Pork and Mango Salsa

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-30 · Updated 2026-07-30

Savory Filipino bagoong-infused fried rice paired with crispy pork chunks and a refreshing green mango salsa for a delightful balance of salty and tangy flavors. This Filipino-inspired rice and grain recipe, ready in about 35 minutes, pairs day-old cooked jasmine rice, pork belly, diced, green mango, peeled and diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 460 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 cups day-old cooked jasmine rice
• 8 oz pork belly, diced
• 2 tbsp bagoong alamang (fermented shrimp paste)
• 1 medium green mango, peeled and diced
• 1/4 cup red onion, finely chopped
• 2 tbsp fresh cilantro, chopped
• 2 tbsp lime juice
• 3 tbsp vegetable oil
• 3 cloves garlic cloves, minced
• 2 stalks scallions, sliced
• to taste black pepper, freshly ground

Instructions

1. Step 1: Heat 1 tbsp vegetable oil in a skillet over medium-high heat. Add 8 oz diced pork belly and cook for 8-10 minutes, stirring occasionally, until pork is golden brown and crispy. Remove pork from skillet and set aside, leaving rendered fat in the pan.
2. Step 2: In the same skillet, add 2 tbsp vegetable oil and 3 minced garlic cloves. Sauté for 30 seconds until fragrant. Add 4 cups day-old cooked jasmine rice and stir-fry for 3-4 minutes until heated through and slightly toasted.
3. Step 3: Stir in 2 tbsp bagoong alamang, mixing well to evenly coat the rice. Add the crispy pork back into the skillet along with 2 sliced scallions and freshly ground black pepper to taste. Cook for another 2 minutes, stirring gently.
4. Step 4: Meanwhile, prepare the mango salsa by combining 1 medium diced green mango, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh cilantro, and 2 tbsp lime juice in a bowl. Toss to combine.
5. Step 5: Serve the bagoong fried rice hot topped with a generous spoonful of the tangy green mango salsa for a perfect blend of savory and fresh flavors.