I have been planning to make lugaw (rice porridge) since the day before, just on a whim . So I had the rice pre-soaked overnight to shorten the cooking time. But surprise surprise we had guests coming for dinner . Had to make a few adjustments in a dash.
Lugaw Toppings 
I had some pre-boiled pork belly in the fridge which I intended for lechon kawali. But what the heck, hate to serve a bit lame lugaw. In the end I had a few toppings/side dishes for a presentable meal: hard boiled eggs, crispy ukoy and tokwa't baboy. Had time to make baked tahong too.
For the Lugaw, I had 1 1/2 cup glutinous rice and 1/2 cup long grain rice which I soaked in water overnight. Saute 2 cloves of chopped garlic, 1 chopped onion and a piece of sliced ginger. Chicken necks and wings may be added but I had the stock from the pork belly I boiled this morning. Put in the rice and stir a bit. Scorching the rice, as I've learned, helps it to absorb more flavor from the savory liquid it's cooking in (same with making paella, bringhe etc). Pour in the stock , water may be added if necessary. Season with salt and pepper. If you have no available meat stock on hand, water and a buillon cube would be acceptable.
The pork belly for the tokwa't baboy was boiled with garlic, onion, peppercorns and bay leaf. Seasoned with salt. And cooked until fork tender ( I prefer it when the skin has an almost hard gelatin-like appearance) . Cool and cut into strips.
Rinse the tokwa thoroughly ( it would be best to soak it in water overnight, covered and placed inside the fridge to lessen the sort of starchy taste) Cut into 1/2 inch cubes . Deep fry and drain in paper towels.
For the tokwa't baboy sauce combine: minced garlic, chopped onions, soy sauce, vinegar, brown sugar and a little water. Proportions are according to taste .
To make the crispy ukoy I used 1 cup shrimp fry ( the ones used for alamang but unsalted) mixed with 2 tbsp. flour, 2 tbsp. cornstarch, 1/4 c. water, 1 tsp. salt and 1/2 tsp. pepper. Fry in oil forming it into crepe like (in thickness) circles. Brown both sides. Drain in paper towels.
For the Lugaw, I had 1 1/2 cup glutinous rice and 1/2 cup long grain rice which I soaked in water overnight. Saute 2 cloves of chopped garlic, 1 chopped onion and a piece of sliced ginger. Chicken necks and wings may be added but I had the stock from the pork belly I boiled this morning. Put in the rice and stir a bit. Scorching the rice, as I've learned, helps it to absorb more flavor from the savory liquid it's cooking in (same with making paella, bringhe etc). Pour in the stock , water may be added if necessary. Season with salt and pepper. If you have no available meat stock on hand, water and a buillon cube would be acceptable.
The pork belly for the tokwa't baboy was boiled with garlic, onion, peppercorns and bay leaf. Seasoned with salt. And cooked until fork tender ( I prefer it when the skin has an almost hard gelatin-like appearance) . Cool and cut into strips.
Rinse the tokwa thoroughly ( it would be best to soak it in water overnight, covered and placed inside the fridge to lessen the sort of starchy taste) Cut into 1/2 inch cubes . Deep fry and drain in paper towels.
For the tokwa't baboy sauce combine: minced garlic, chopped onions, soy sauce, vinegar, brown sugar and a little water. Proportions are according to taste .
To make the crispy ukoy I used 1 cup shrimp fry ( the ones used for alamang but unsalted) mixed with 2 tbsp. flour, 2 tbsp. cornstarch, 1/4 c. water, 1 tsp. salt and 1/2 tsp. pepper. Fry in oil forming it into crepe like (in thickness) circles. Brown both sides. Drain in paper towels.
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