Asian Essentials: Thai Tocino Rice

2 months ago

thai tocino rice 1

Thai Tocino Rice

Makes 4-5 servings


1 (250g) pack Clara Ole Tocino Marinade

2 Tbsps Brown sugar

½ kilo Pork tenderloin, cut into strips

3 Tbsps Corn oil


¼ cup Corn oil

¼ cup Minced garlic

¼ cup Cooked bagoong alamang

4-5 cups Cooked rice

*Salt and ground black pepper, to season

1 Green mango, peeled and cut into thin strips

2 Eggplants, cut into strips

1 Eggs, beaten, cooked into a thin omelette, cut into thin strips

*Chopped spring onions, to garnish

  1. Combine Clara Olé Tocino Marinade and sugar in a bowl. Set aside 3 tablespoons marinade for the eggplant. Add pork strips to the rest of the marinade and marinate in the refrigerator until ready to cook.
  2. In a non-stick pan, place pork together with the marinating liquid and simmer over low heat. Pork tenderloin strips should be cooked in 4-5 minutes. If you prefer crispy tocino strips, pour corn oil in the pan (with the marinade) and fry pork until it caramelizes. Set aside.
  3. In a separate pan, heat oil and sauté garlic until golden and fragrant. Next, add bagoong.
  4. Toss in cooked rice and mix well until heated through. Turn off heat and set aside.
  5. In a bowl, mix reserved tocino marinade with the eggplant. In a separate pan, heat oil and fry eggplant strips until soft.
  6. To serve, place rice in a serving bowl or platter. Top with pork tocino, sliced green mangoes, fried eggplants, and egg strips. Garnish with chopped spring onions.

Add A Comment

Leave a reply

Your email address will not be published.