Skip to main content New<> this month
Get the Allrecipes magazine

Filipino Steamed Rice, Cebu Style

Rated as 0 out of 5 Stars
 made it  |  0 reviews   |   photos

"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."
Added to shopping list. Go to shopping list.

Ingredients

1 h 15 m servings 466
Original recipe yields 4 servings

Directions

{{model.addEditText}} Print
  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.

Footnotes

  • 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.

Nutrition Facts


Per Serving: 466 calories; 26.2 33.8 21.6 84 1312 Full nutrition

Similar recipes

Reviews

Read all reviews 0