Nasing Marangle

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. I saw this dish on Instagram and thought of doing it at home, after doing some research online I haven’t seen any recipes so I will decipher it based on the photos I saw on their site as well as on trip advisor.


Most of the trip advisor reviews and description say rice is coated with bagoong, mixed with pinakbet and topped with lechon kawali, I have the recipes of most of them so I will just do some adjustments to hopefully achieve the same result and here is how I made it.

Nasing Marangle
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
Lechon Kawali
  • 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
  • water
  • oil for deep frying
Dried Pinakbet
  • 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
  • ⅓ cup shrimp stock
  • fish sauce or sea salt
  • freshly ground black pepper
  • oil
Bagoong Fried Rice
  • 8 cups cold leftover rice
  • 4 tbsp bagoong
  • garlic, minced
  • oil
Instructions
Lechon Kawali
  1. 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.
  2. Rinse pork in running water making sure all salt has been cleared from the meat.
  3. 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.
  4. 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.
  5. Once the pork is tender remove it from the pressure cooker and pat it dry with a paper towel.
  6. 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.
  7. 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.
  8. 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.
  9. Once cooked, chop into cubes. Set aside
Dried Pinakbet
  1. In a pan sauté garlic, onion and tomatoes in oil.
  2. Add squash, okra, string beans, shrimp stock, sugar and bagoong monamon then continue to cook for 15 minutes covered in low heat
  3. Season with pepper add fish sauce/salt if needed.
Bagoong Fried Rice
  1. Heat up a wok with 2 tbsp oil.
  2. Add garlic and fry until golden brown in colour.
  3. Add rice and bagoong, mix well until rice is coated evenly with the shrimp paste. Stir fry continuously for 5 minutes.
  4. 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
  5. Place Rice in a serving platter, top with lechon kawali then serve.

 


Recommended

1 Response

  1. This dis looks like something I’d love.

Leave a Reply, your comments are my inspiration

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: