Ingredients

2 tins Gulong Stewed Pork
4 eggs
1 Japanese cucumber
1 small bundle parsley
About 3 cups rice

Method

1. Cook rice till done.
2. Lightly beat the eggs and fry into omelet, cut into shreds.
3. Bring stewed pork to boil.
4. Remove the pork, bring the gravy to boil till thick.
5. Place a 6” round ring tin onto a cake board.
6. Line with plastic sheet.
7. Put in rice and press well, about 1” height.
8. Brush with pork gravy.
9. Arrange stewed pork, omelet shreds and parsley on top.
10. Cover with another 1” height layer of rice.
11. Garnish with parsley, omelet shreds and stewed pork.