Today, we’re showing you how to make an easy Bagoong (Shrimp Paste) Rice Bowl if you’re in the mood for Thai. It’s a great way to utilize leftover rice, and perfect to bring along for lunch since it’s quite convenient to pack as well.
The Bagoong brand you use is perhaps the most crucial ingredient since it’ll carry the dish’s full flavor. There is a good variety of brands available in the grocery that range from sweet to spicy, so you can just take your pick. Cooking the sweet pork is similar to cooking Pork Adobo in a fraction of the time, so that shouldn’t be much of a problem.
Aside from the sweet-and-salty medley, Bagoong Rice is glazed with a hint of tanginess thanks to the julienned green mangoes on top. When it comes to choosing the mangoes, it’s best to give it a gentle squeeze first to check its firmness since it determines the fruit’s ripeness. The softer it is, the riper. For this recipe, you want to get a green mango that isn’t too raw or too ripe since raw green mangoes are as tough as twigs, and the overripe ones are too mushy.
Rice bowls are probably one of the easiest dishes to whip up if you’re looking for something quick and tasty. What’s great about it is that when all of the ingredients are done cooking, you can simply dump them into a single container and take it anywhere. Especially with this Bagoong Rice Bowl, the rice is good enough to eat on its own so you needn’t worry about leftovers.
Bagoong Rice Bowl
Total Time: 20 minutes / Yield: 2-3 servings
Ingredients for the Sweet Pork
- 1 tbsp oil
- 2 tsp minced garlic
- 1/2 cup pork tenderloin slices
- 1 tbsp brown sugar
- 1/2 tsp soy sauce
Ingredients for the Bagoong Rice
- 2 tbsp Thai shrimp paste
- 3 tbsp oil
- 1 tbsp minced garlic
- 4 cups day-old rice
- 1/4 cup Green mango strips
- Cucumber slices
- Scrambled egg, cut into strips
- Bird’s eye chili, sliced
- Sweet pork (see recipe above)
Procedure for the Sweet Pork
- Heat oil in pan and sauté minced garlic.
- Add the pork tenderloin slices, brown sugar, and soy sauce.
- Cook for 3-5 minutes or until pork is cooked.
- Set aside.
Procedure for the Bagoong Rice
- Heat oil in pan.
- Sauté garlic for 1 minute, add in shrimp paste and cook for another minute.
- Add in rice and mix very well.
- Transfer to a plate and garnish with green mango strips, cucumber slices, scrambled egg, sweet pork and bird’s eye chili.
- Serve with sweet pork on top.