Filipino Steamed Rice, Cebu Style

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Description

One of my childhood favorites from my hometown, Cebu City, in the Phillipines. When finished, you can steam this dish on a steamer for 10 minutes to mimic the effect of a steamed dish like what they do in dim sum restaurants. I personally think it tastes just fine without steaming.

Ingredients

  • 1 pound pork belly, cut into 3/4-inch cubes
  • 2 teaspoons Chinese cooking wine
  • 1 teaspoon oyster sauce
  • 1 teaspoon cornstarch
  • ½ teaspoon sesame oil
  • ¼ teaspoon salt
  • 1 pinch ground black pepper
  • 1 teaspoon vegetable oil
  • 1 tablespoon minced garlic
  • ½ tablespoon fried shallots (Optional)
  • 3 cups water
  • 1 tablespoon light soy sauce, or to taste
  • ¼ teaspoon dark soy sauce
  • ¼ pound uncooked medium shrimp, peeled and deveined
  • 1 tablespoon cornstarch
  • 3 tablespoons water
  • 2 tablespoons frozen peas
  • 2 tablespoons vegetable oil
  • 2 tablespoons minced garlic
  • 2 cups cooked jasmine rice, cooled, or more to taste
  • 1 teaspoon oyster sauce
  • 1 teaspoon light soy sauce
  • 3 drops sesame oil, or to taste

Instructions

  1. Mix pork belly with cooking wine
  2. oyster sauce
  3. cornstarch
  4. sesame oil
  5. salt
  6. and black pepper in a bowl. Marinate in the refrigerator
  7. at least 20 minutes.
  8. Heat vegetable oil in a pot over medium-high heat. Add garlic and shallots; cook and stir until fragrant
  9. about 1 minute. Add the pork pieces; fry until browned
  10. about 6 minutes. Pour in water
  11. light soy sauce
  12. and dark soy sauce. Cover with a lid and bring stew to a boil. Reduce heat to medium and cook until pork becomes tender and water is reduced by half
  13. about 30 minutes.
  14. Cut shrimp into 3/4-inch pieces. Mix cornstarch and water together in a bowl.
  15. Bring stew to a boil. Add the shrimp and peas; cook until shrimp changes color
  16. about 2 minutes. Quickly stir in the cornstarch mixture. Cook and stir until gravy is thickened
  17. 7 to 10 minutes.
  18. Heat oil in a wok over medium-high heat. Saute garlic until fragrant
  19. about 1 minute. Increase heat to high. Add rice; cook
  20. breaking up the rice with a spatula
  21. until loosened
  22. 3 to 5 minutes. Add oyster sauce and soy sauce. Cook and stir until rice is fluffy and heated through
  23. about 3 minutes. Add remaining sesame oil.
  24. Divide fried rice between 3 or 4 bowls. Portion the pork and shrimp stew equally over the rice.

Prep Time: 10 mins

Cook Time: 45 mins

Total Time: 1 hr 15 mins

Servings: 4

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