Morisqueta Tostada—Loaded Pinoy Fried Rice

Place the pork belly slices in a bowl and drizzle with Worcestershire sauce and calamansi or lime juice.

Season both sides with salt and black pepper, rubbing the seasoning in so the meat is evenly coated.

Heat a generous layer of cooking oil in a large frying pan over medium heat.

Pan-fry the pork belly slices until golden brown and crispy on both sides and cooked through, turning as needed.

Transfer to a wire rack or plate lined with kitchen paper and rest while you cook the fried rice. Slice into strips before serving.

Crack the eggs into a small bowl and lightly beat them; set aside.

Heat the wok over medium-high heat and add the cooking oil.

Sauté the minced garlic until fragrant, then add the chopped onion and cook until softened.

Stir in the diced carrot and cook for 1–2 minutes until it begins to soften.

Add the Chinese sausage cubes and chopped ham. Stir-fry until the sausage renders some fat and smells aromatic.

Push the meat and vegetables to one side of the wok, leaving a space in the centre.

Pour the beaten eggs into the empty space and scramble gently until just set but still soft.

Add the peeled shrimps and toss everything together until the shrimps just turn pink.

Add the cold cooked rice, breaking up any clumps with your spatula.

Stir-fry vigorously, tossing the rice with the sausage, ham, shrimp, vegetables, and egg until everything is evenly mixed and steaming hot.

Season the fried rice with salt and black pepper to taste, adjusting slowly so it doesn’t become too salty.

Keep stir-frying until the grains are separate and lightly toasted in spots.

Turn off the heat, then sprinkle over the chopped spring onions and drizzle with sesame oil.

Give the rice a final gentle toss to distribute the spring onions and sesame oil.

Serve the morisqueta tostada in generous bowls or plates with the crispy liempo on the side, plus ketchup if you like.