Pork Tapa Garlic Rice Bowl

Name: Pork Tapa Garlic Rice Bowl
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 1.5 lbs pork tenderloin, thinly sliced; 1/4 cup soy sauce; 2 tbsp packed brown sugar; 4 garlic cloves (for marinade), minced; 1/2 tsp ground black pepper; 2 tbsp fresh lime juice (sub for calamansi); 4 tbsp vegetable oil; 4 cups day-old cooked white rice; 6 garlic cloves (for garlic rice), minced; 1 tsp kosher salt; 4 large eggs

A Filipino tapsilog-style bowl of sweet-savory cured pork tenderloin slices pan-fried until caramelized, served over garlicky fried rice with a fried egg. Plan ahead: the pork must marinate for at least 2 hours or overnight in the refrigerator.

40 minEasyServes 4540 cal/serving

FilipinoLunchStovetopHigh ProteinHigh Fiber

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Ingredients

1.5 lbs pork tenderloin, thinly sliced
1/4 cup soy sauce
2 tbsp packed brown sugar
4 garlic cloves (for marinade), minced
1/2 tsp ground black pepper
2 tbsp fresh lime juice (sub for calamansi)
4 tbsp vegetable oil
4 cups day-old cooked white rice
6 garlic cloves (for garlic rice), minced
1 tsp kosher salt
4 large eggs

Instructions

1

Combine 1/4 cup soy sauce, 2 tbsp packed brown sugar, 4 minced garlic cloves (for marinade), 1/2 tsp ground black pepper, and 2 tbsp fresh lime juice (sub for calamansi) in a bowl. Add 1.5 lbs thinly sliced pork tenderloin, toss to coat, and marinate in the refrigerator for at least 2 hours or overnight.
2

Make garlic rice: heat half of the 4 tbsp vegetable oil in a large skillet over medium heat. Add 6 minced garlic cloves (for garlic rice) and cook, stirring constantly, until golden and fragrant, about 2 minutes. Add 4 cups day-old cooked white rice and 1 tsp kosher salt. Stir-fry until heated through and lightly toasted, about 4 minutes. Set aside and keep warm.
3

Remove pork from the marinade, shaking off excess. Reserve the marinade.
4

Add the remaining vegetable oil to the skillet over medium-high heat. Pan-fry the pork in a single layer until caramelized and cooked through to an internal temperature of 145°F (63°C), about 2-3 minutes per side. Work in batches if needed. In the last minute of cooking, pour in the reserved marinade and let it caramelize around the meat.
5

In a separate non-stick pan, fry the 4 large eggs sunny-side up or to your preferred doneness.
6

Divide garlic rice into bowls. Top each with caramelized pork and a fried egg. Serve immediately with sliced tomatoes and vinegar on the side if desired.

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Questions

What internal temperature should Pork Tapa Garlic Rice Bowl reach?

For Pork Tapa Garlic Rice Bowl, the target internal temperature is 145 F (about 65 C), given in step 4. A probe thermometer removes the guesswork.

How long should Pork Tapa Garlic Rice Bowl marinate?

Step 1 reads: "Add 1.5 lbs thinly sliced pork tenderloin, toss to coat, and marinate in the refrigerator for at least 2 hours or overnight." Follow the time in step 1. Shorter still seasons the surface. Much longer is not better with acidic marinades, which turn the outside of meat or fish mushy.

What can I use instead of calamansi in Pork Tapa Garlic Rice Bowl?

The entry for Pork Tapa Garlic Rice Bowl calls for 2 tbsp fresh lime juice (sub for calamansi). In its place: Two parts lime juice to one part orange juice.

Does Pork Tapa Garlic Rice Bowl contain soy?

Yes: 1/4 cup soy sauce. The full allergen list for this entry is gluten, eggs and soy. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How long does Pork Tapa Garlic Rice Bowl keep?

Refrigerate what is left of Pork Tapa Garlic Rice Bowl within two hours and eat it within three days. Reheat gently on the stovetop. The grain firms up as it chills; add a spoonful of water before reheating.

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