Ingredients:

• 2 cups taro (peeled and diced finely-like rice)
• 1/3 cup minced malunggay leaves
• 1/2 medium white onion (finely minced)
• 1/2 cup finely diced carrots
• Seaweed salt
• Pepper
• Vegetable oil 
• Chicken, as sahog

Procedure:

• In a non-stick pan, sauté onion in vegetable oil until translucent over low – medium heat.
• Add carrots, stir and cook for another minute.
• Toss in par-boiled taro and mix in malunggay leaves. Cook for a minute over the same heat.
• Turn off the heat and season accordingly with seaweed salt and pepper. Adjust to your own taste. Set aside.
• Pan fry marinated chicken in a separate non-stick pan until thoroughly cooked.
• Serve the matarice on top of your mock tocino.
• Drizzle with honey on the side and garnish with fried malunggay leaves on top.