Ingredients
For the Rice
¼ cup olive oil (or any oil)
500g pork liempo (small cubed)
salt and pepper to taste
4 tbsp cooking oil
1 cup white onion (small diced)
2 tbsp garlic (minced)
1 tbsp ginger (minced)
1 tbsp lemongrass (minced, optional)
½ cup carrots (small diced)
4 tbsp (more to taste) bagoong alamang
1 cup tomatoes (diced)
½ cup sitaw or string beans (small diced)
4 cups Harvester’s Dinorado Rice (cooked)
8-10 pcs petchay leaves (big, blanched)
For the Garnish
2 tbsp green mangoes (thin strips, optional)
2 tbsp carrots (thin strips, optional)
1 tbsp green onions (chopped, optional)
Procedure
Season pork with salt and pepper. Heat oil in a sauce pan to medium high heat and brown pork on all sides. Add onions, garlic, ginger, lemongrass, carrots and sauté for 5 minutes. Add bagoong and tomatoes and cook for 5 minutes more. Lastly add string beans. Add cooked Harvester’s Dinorado Rice and stir-fry for 5 minutes until all ingredients are mixed well. Wrap in blanched petchay like a spring roll or lumpia tied with carrot strings (optional) Garnished with green mangoes and green onions.
To blanch petchay: Boil salted water and cook petchay leaves for 10 seconds and immediately transfer to ice water to stop the cooking, drain then pat dry with cloth or paper towel.
