Sautéed Bagoong Fried Rice with Crispy Pork Belly

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 & grains 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Stir in 3 chopped green onions and crispy pork belly cubes. Serve hot, garnished with fresh cucumber slices.

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Frequently asked questions

How long does Sautéed Bagoong Fried Rice with Crispy Pork Belly take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Bagoong Fried Rice with Crispy Pork Belly?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cooked jasmine rice, chilled from drying out.

Can I substitute ingredients in Sautéed Bagoong Fried Rice with Crispy Pork Belly?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Bagoong Fried Rice with Crispy Pork Belly for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sautéed Bagoong Fried Rice with Crispy Pork Belly?

Filipino rice & grains like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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