A comforting bowl of golden rice porridge enriched with turmeric, topped with tender pan-fried pork belly, hard-boiled eggs, and savory fried garlic—perfect for breakfast or rainy-day cravings.
Ingredients Tips:
• Turmeric adds color and earthy flavor—don’t skip it
• Chicken cubes boost umami without overpowering
• Garnish with calamansi for a citrusy kick
Cooking Tips:
• Brining the pork overnight enhances flavor and tenderness
• Use leftover rice for better porridge texture
• Stir constantly after adding rice to prevent sticking
Lugaw Belly
A comforting bowl of golden rice porridge enriched with turmeric, topped with tender pan-fried pork belly, hard-boiled eggs, and savory fried garlic—perfect for breakfast or rainy-day cravings.
Ingredients
- 2 kg pork belly
- 3 tsp salt
- 4 cups water for brining
- 1 tbsp fish sauce
- 4 cups cooked rice
- 1 tsp garlic powder
- 1 tsp salt
- 1 tbsp oil for frying pork
- 2 tbsp cooking oil
- 1 thumb-sized ginger sliced
- 1 medium onion chopped
- 3 tbsp minced garlic
- 1 tsp salt
- 1 tsp turmeric powder
- 3 pcs chicken cubes
- 1 liter hot water add more if needed
- Hard-boiled eggs for topping
- Chopped green onions for garnish
- Fried garlic for garnish
Instructions
- In a container, combine pork belly, salt, water, and fish sauce, brine overnight in the fridge
- Drain pork belly the next day and set aside
- In a bowl, mix cooked rice, garlic powder, and salt, set aside
- In a pan, heat 1 tbsp oil, pan-fry the pork belly until golden and set aside
- In a large pot, heat 2 tbsp cooking oil, sauté ginger, onion, and garlic until fragrant
- Add salt, turmeric powder, and chicken cubes, stir well
- Add the seasoned rice, then pour in 1 liter hot water
- and forms a porridge, add more water if needed
- Serve hot in a bowl, topped with pork belly, hard-boiled egg, green onions, and fried garlic
