Ginataang on garlic rice
A drawing, until a cook sends a photograph I want to keep.
Filipino
Ginataang on garlic rice
The coconut pork, loosened and poured over fresh garlic rice.
Before you cook
This is the second cook. I wrote it for a hardworking parent, a student, or anyone who cooked yesterday and needs the next meal to be short.
- Serves
- 2
- Time
- 25 min
- Level
- Easy
- Energy
- 450kcal
- Next day
Contains fish.
Equipment
- Frying pan
- Saucepan or the same pan
Each serving
An estimate from average ingredient values, not a lab test.
- Energy
- 1883 kJ
- 450 kcal
- Protein
- 20 g
- Fat
- 34 g
- Carbohydrate
- 10 g
- Sugars
- 4 g
- Fibre
- 3 g
- Salt
- 1.6 g
- Sodium
- 640 mg
This batch, 2 servings, is about 3766 kJ (900 kcal), with 8 g sugars and 3.2 g salt.
Ingredients
Tick them off as you go. They reset when you leave.
Shops near you
Use where you are, including when you travel. Nothing is sent until you tap. Or type a suburb. Prices are not listed, because they change every week.
Bagoong, Mang Tomas, Mama Sita’s, and fresh curry leaves are often missing from the big shops. A Filipino or Asian grocer is the backup. Do not swap bagoong for plain salt and expect the same dish.
Method
- 01
Heat the oil and fry the garlic until pale gold. Add the rice and toss until hot. Move it to bowls.
- 02
In the same pan, add the leftover ginataan and the water. Simmer until the pork is steaming hot.
- 03
Pour it over the garlic rice.
Times are a guide. If it needs another minute, give it another minute.
To serve
Eat it straight away, the way you just reheated it. This is already the whole plate.
Keeping it
Eat it when you make it. The first pot keeps 3 days. This second cook does not.
Leftovers
- I have not written a leftover dish for this yet.
What you made
Members can send a photo of this second cook. If I keep it, it becomes the cover, with your name. See plans
A note for me
Members can leave a rating and a short note. It is not public until I accept it. See plans
Hungry Alan
Ginataang on garlic rice
Serves 2 · 25 min
Ingredients
- 2 cups cooked rice, to reheat
- 2 garlic cloves, sliced
- 1 tbsp oil
- 2 cups leftover ginataang baboy
- ¼ cup water
Method
- Heat the oil and fry the garlic until pale gold. Add the rice and toss until hot. Move it to bowls.
- In the same pan, add the leftover ginataan and the water. Simmer until the pork is steaming hot.
- Pour it over the garlic rice.
To serve
Eat it straight away, the way you just reheated it. This is already the whole plate.
Keeping it
Eat it when you make it. The first pot keeps 3 days. This second cook does not.