Filipino Steamed Rice, Cebu Style

Name: Filipino Steamed Rice, Cebu Style
Total time: 75
Yield: 4
Ingredients: 1 pound pork belly, cut into 3/4-inch cubes; 2 teaspoons Chinese cooking wine; 1 teaspoon oyster sauce; 1 teaspoon cornstarch; 0.5 teaspoon sesame oil; 0.25 teaspoon salt; 1 pinch ground black pepper; 1 teaspoon vegetable oil; 1 tablespoon minced garlic; 0.5 tablespoon fried shallots; 3 cups water; 1 tablespoon light soy sauce, or to taste; 0.25 teaspoon dark soy sauce; 0.25 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

Recipe by Yasmin Reyes from allrecipes.com

Dinner 1 Hr. 15 Mins.

Ingredients

4 servings

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1 pound pork belly, cut into 3/4-inch cubes
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2 teaspoons Chinese cooking wine
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1 teaspoon oyster sauce
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1 teaspoon cornstarch
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0.5 teaspoon sesame oil
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0.25 teaspoon salt
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1 pinch ground black pepper
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1 teaspoon vegetable oil
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1 tablespoon minced garlic
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0.5 tablespoon fried shallots
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3 cups water
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1 tablespoon light soy sauce, or to taste

•

0.25 teaspoon dark soy sauce
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0.25 pound uncooked medium shrimp, peeled and deveined
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1 tablespoon cornstarch
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3 tablespoons water
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2 tablespoons frozen peas
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2 tablespoons vegetable oil
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2 tablespoons minced garlic
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2 cups cooked jasmine rice, cooled, or more to taste
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1 teaspoon oyster sauce
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1 teaspoon light soy sauce
•

3 drops sesame oil, or to taste

Instructions

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.