Lugaw with Tokwa't Baboy

Instructions

1. Prepare the lugaw (rice porridge)
   In a large pot over medium heat, sauté half of the minced garlic, diced onion, and julienned ginger until fragrant, about 2 minutes. Add the rinsed glutinous rice and stir to coat with oil. Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 25-30 minutes, stirring occasionally, until the rice has broken down and the porridge has thickened. Season with 1 tablespoon of fish sauce.
2. Cook the pork belly
   While the lugaw is simmering, heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the pork belly cubes and cook until browned and crispy on all sides, about 8-10 minutes. Remove the pork from the skillet and set aside, leaving the rendered fat in the pan.
3. Fry the tofu
   In the same skillet with the pork fat, add the remaining 2 tablespoons of oil if needed. Fry the tofu cubes until golden brown and crispy on all sides, about 5-7 minutes. Remove and set aside on paper towels to drain excess oil.
4. Make the tokwa't baboy sauce
   In a bowl, combine soy sauce, white vinegar, the remaining fish sauce, and the remaining minced garlic. Mix well.
5. Combine the tokwa't baboy
   In a medium bowl, combine the crispy pork belly and tofu. Pour the prepared sauce over them and toss gently to coat. Let it marinate for at least 5 minutes to absorb the flavors.
6. Serve the dish
   Ladle the hot lugaw into serving bowls. Top each serving with a generous portion of the tokwa't baboy mixture. Garnish with sliced green onions, fried garlic bits, and chopped cilantro.