Sautéed Bagoong Fried Rice with Crispy Pork Belly

By AislePrompt Editorial · Published 2026-07-03 · Updated 2026-07-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Savory fried rice infused with fermented shrimp paste and topped with crunchy, golden pork belly bits for a flavorful Filipino comfort dish. This Filipino-inspired rice and grain recipe, ready in about 35 minutes, pairs cooked jasmine rice, chilled, pork belly, cut into 1/2-inch cubes, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.

Prep: 15 min Cook: 20 min Serves 4 Filipino cuisine 520 cal/serving

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Ingredients

4 cups cooked jasmine rice, chilled
8 oz pork belly, cut into 1/2-inch cubes
2 tbsp bagoong alamang (fermented shrimp paste)
4 garlic cloves, minced
2 small red chili peppers, sliced
3 stalks green onions, chopped
3 tbsp vegetable oil
2 large eggs, beaten
for garnish fresh cucumber slices

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Instructions

Step 1: In a large skillet or wok, heat 1 tbsp vegetable oil over medium-high heat. Add 8 oz pork belly cubes and cook for 10-12 minutes, stirring often until pork is rendered, golden, and crispy. Remove pork and set aside, leaving fat in the pan.
Step 2: Add remaining 2 tbsp vegetable oil and 4 minced garlic cloves to the skillet; sauté for 30 seconds until fragrant. Stir in 2 tbsp bagoong alamang and 2 sliced red chili peppers, cooking for 1 minute until the paste is aromatic.
Step 3: Push ingredients to the side and pour in 2 beaten eggs. Scramble gently until just set, then mix with the garlic and bagoong mixture.
Step 4: Add 4 cups chilled cooked jasmine rice and toss well to combine. Cook for 5 minutes, stirring frequently until rice is heated through and slightly toasted.
Step 5: Stir in 3 chopped green onions and crispy pork belly cubes. Serve hot, garnished with fresh cucumber slices.