Nasing Marangle is a beautiful concoction of bagoong fried rice, pinakbet and lechon kawali, a dish created by a Kapampangan restaurant called Apag Marangle. It’s an all in one meal where you have your rice, vegetables and meat, very nutritious and delicious.
- 1 kg pork belly, (1 big piece, do not slice)
- 1 whole garlic, crushed
- 1 tbsp peppercorns
- 4 pcs bay leaves
- ¼ cup soy sauce
- 1 can lemonade soda (7-Up or Sprite)
- sea salt
- oil for deep frying
- 1 bunch string beans, sliced into 2-inch pieces
- 200g okra, sliced into 2-inch pieces
- ¼ squash or buttercup, sliced roughly 1 inch
- 2 pcs tomatoes, diced
- 1 red onion, finely chopped
- ½ head garlic, minced
- 2 tbsp bagoong
- 1 tbsp sugar
- 1/3 cup shrimp stock
- fish sauce or sea salt
- freshly ground black pepper
Bagoong Fried Rice
- 8 cups cold leftover rice
- 4 tbsp bagoong
- garlic, minced
- Rub sea salt generously on pork belly then cover it tightly with a cling wrap and store in the refrigerator for at least a day.
- Rinse pork in running water making sure all salt has been cleared from the meat.
- Place pork in a pressure cooker together with the soy sauce, garlic, peppercorns, laurel leaves and lemonade soda. Now pour enough water just to cover the entire meat.
- Pressure cook for 20 to 30 minutes (Depending on the thickness of pork belly), your timing should start when the whistle starts to make sound.
- Once the pork is tender remove it from the pressure cooker and pat it dry with a paper towel.
- Now once the surface of the pork is dried place it in a covered container and refrigerate it for at least 12 hours or until it is cold.
- Prepare a wok filled with oil and heat it up, once hot place the pork carefully while cold into the hot oil, skin side down, be really careful as it will splatter.
- Deep fry the pork until golden brown, this won’t take really long and remember you just want to make the outside crisp; the inner part is already cooked.
- Once cooked, chop into cubes. Set aside
- In a pan sauté garlic, onion and tomatoes in oil.
- Add squash, okra, string beans, shrimp stock, sugar and bagoong monamon then continue to cook for 15 minutes covered in low heat
- Season with pepper add fish sauce/salt if needed.
Bagoong Fried Rice
- Heat up a wok with 2 tbsp oil.
- Add garlic and fry until golden brown in colour.
- Add rice and bagoong, mix well until rice is coated evenly with the shrimp paste. Stir fry continuously for 5 minutes.
- Gently mix the dried pinakbet over the rice, mix gently make sure it’s is evenly distributed. Continue to cook for 3 minutes. Turn heat off
- Place Rice in a serving platter, top with lechon kawali then serve.