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 caloriescarbohydrate: 33.8 gcholesterol: 83.9 mgfat: 26.2 gfiber: 1.4 gprotein: 21.6 gsaturatedFat: 6.9 gservingSize: -sodium: 1312.3 mgsugar: 0.4 gtransFat: : -unsaturatedFat: : -
Directions Filipino Steamed Rice, Cebu Style
Directions
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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.
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.
Cut shrimp into 3/4-inch pieces. Mix cornstarch and water together in a bowl.
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.
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.
Divide fried rice between 3 or 4 bowls. Portion the pork and shrimp stew equally over the rice.