Filipino Steamed Rice, Cebu Style recipe

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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
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

Nutrition Info

465.9 calories
carbohydrate: 33.8 g
cholesterol: 83.9 mg
fat: 26.2 g
fiber: 1.4 g
protein: 21.6 g
saturatedFat: 6.9 g
servingSize: -
sodium: 1312.3 mg
sugar: 0.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix pork belly with cooking wine, oyster sauce, cornstarch, sesame oil, salt, and black pepper in a bowl. Marinate in the refrigerator, at least 20 minutes.

  2. Heat vegetable oil in a pot over medium-high heat. Add garlic and shallots, cook and stir until fragrant, about 1 minute. Add the pork pieces, fry until browned, about 6 minutes. Pour in water, light soy sauce, 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, about 30 minutes.

  3. Cut shrimp into 3/4-inch pieces. Mix cornstarch and water together in a bowl.

  4. Bring stew to a boil. Add the shrimp and peas, cook until shrimp changes color, about 2 minutes. Quickly stir in the cornstarch mixture. Cook and stir until gravy is thickened, 7 to 10 minutes.

  5. Heat oil in a wok over medium-high heat. Saute garlic until fragrant, about 1 minute. Increase heat to high. Add rice, cook, breaking up the rice with a spatula, until loosened, 3 to 5 minutes. Add oyster sauce and soy sauce. Cook and stir until rice is fluffy and heated through, about 3 minutes. Add remaining sesame oil.

  6. Divide fried rice between 3 or 4 bowls. Portion the pork and shrimp stew equally over the rice.

Recipe Yield

4 servings

Recipe Note

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.

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