Lugaw
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Lugaw
Lugaw is a type of rice porridge which is a Filipino favourite often used to nurse a sick person back to health.
- 2 tbsp groundnut oil
- 1 piece onion (chopped)
- 2 piece garlic cloves (chopped)
- 25 g ginger (chopped)
- 350 g pork (bitesize slices)
- 1 pinch ground black pepper
- 115 g short grain rice
- 8 cups pork
- 30 ml fish sauce
- 1 pinch salt (for taste)
To serve
- 2 piece garlic cloves (chopped)
- 2 piece spring onions (finely sliced)
- 2 piece green chillies (quartered )
- Heat the oil in a heavy pan or wok with a lid. Stir in the onion, garlic and ginger and fry until golden brown (and fragrant). Add the pork and then fry, stirring frequently, for 5-6 minutes, until lightly browned. Stir in the ground black pepper.
- Whilst waiting, put the rice in a strainer, rinse under cold running water until the water on the rice runs clear, then drain. Miss the rice into the pan, making sure that it is coated in the mixture. Pour in the stock, add the fish sauce and bring to the boil. Reduce the heat and partially cover with a lid. Simmer for about 40 minutes, stirring occasionally to make sure that the rice does not stick to the bottom of the pan. Add salt if needed.
- Before serving, dry-fry the garlic in a small pan until golden brown, then stir it into the soup. Ladle the soup into individual warmed bowls and sprinkle the sprint onions over the top. Serve the green chillies separately.
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