Pork Tapa Garlic Rice Bowl
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.
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
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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.
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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.
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3
Remove pork from the marinade, shaking off excess. Reserve the marinade.
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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.
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5
In a separate non-stick pan, fry the 4 large eggs sunny-side up or to your preferred doneness.
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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.