Vietnamese barbecued pork with garlic and egg fried rice

Heat about four tablespoonfuls of cooking oil in a wok. Over medium heat, brown two tablespoonfuls of chopped garlic. Remove with a slotted spoon and set aside. Crack two to three eggs in the hot oil. When the white is partially set, stir the eggs with a spatula (or wooden chopsticks). Add four to five cups of cold cooked rice, season with salt and pepper, add the toasted garlic and cook, stirring, until the rice is heated through.

If you want a special accompaniment to your pork barbecue and garlic and egg fried rice, try the achara (atsara) made with ubod ng niyog (heart of a young coconut palm).

No recipe for this one, sorry. I bought a jar from a stall at Market! Market! just to try it out and, fortunately, it turned out to be good.

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