Kilayin and Tuyo Rice

Ingredients:

for the "Kilayin"

• 1/2 kilo pork shoulder (kasim), cut into thin strips
• 1/4 kilo pork liver, cut into thin strips
• 1/2 head garlic, finely pounded with some skin on
  
• 1 pack (8 grams) all-in-one-seasoning
• 1/2 tsp ground black pepper
• 1/2 cup vinegar
• 1/4 cup soy sauce
• 1/4 cup cooking oil

for the "Tuyo Rice"

• 2-1/2 tbsps & 4 tbsps cooking oil
• 6 pcs (50 grams) salted fish (tuyo)
• 1/2 head garlic, finely pounded
• 2 medium (70 grams) tomatoes, diced
• 5 packed cups cooked rice
• 1 pack (8 grams) all-in-one-seasoning
• 1/2 tsp iodized coarse salt
• 1/4 tsp ground white pepper

Procedure:

1. In a deep heavy bottom pan or wok, put all the ingredients for "Kilayin". Mix. Cover. Stand aside.
2. Meanwhile, mash cooked rice until grains separate. Lightly fry the tuyo in 2-1/2 tbsps of oil. Let cool, then, shred. Removing the scales and head. The shredded tuyo will render 1/3 cup. Lastly, prepare other ingredients.
3. Place the pan with the marinated meat over medium-high fire. Cover. Bring to boil without stirring. Let it boil for a minute before opening the cover. Mix. Lid on back again. Decrease fire to low, simmer for 25 minutes. Remove cover. Increase fire to medium-high and let all the extra liquid evaporates. When dry, add oil. Stir-fry for a minute. Serve over "Tuyo Rice".
4. Meanwhile, In a wok over medium-high fire, heat moderately. Put 1/4 cup oil and garlic. Saute until garlic is light golden brown. Follow the shredded tuyo. Stir-fry until aromatic. Add the tomatoes. Cook for 10 seconds only. Put in the mashed rice, all-in-one-seasoning, salt and pepper. Mix. Cook until rice is fluffy.
5. Serve hot or top with "Kilayin