Filipino Steamed Rice, Cebu Style
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Ingredients1 h 15 m servings 466 cals
Original recipe yields 4 servings
- 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.
- Cook's Notes:
- Use any cut of pork you like, preferably something with good lean meat plus some fat, such as collar butt.
- You can use white pepper powder in place of black pepper, if desired.
- You can substitute a pinch of sugar for the dark soy sauce.
- It is important not to over-season the rice, as you don't want the taste of rice overpowering the stew; over-seasoning may make this dish too salty also.
Per Serving: 466 calories; 26.2 g fat; 33.8 g carbohydrates; 21.6 g protein; 84 mg cholesterol; 1312 mg sodium. Full nutrition