Filipino Steamed Rice, Cebu Style

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.

• Preparation Time: 10 mins
• Cooking Time: 45 mins
• Total Time: 55 mins
• Calories: 466 Calories

Ingredients

• ¼ teaspoon salt
• 3 tablespoons water
• 1 pinch ground black pepper
• 1 teaspoon vegetable oil
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil
• 3 cups water
• 1 teaspoon cornstarch
• 2 tablespoons minced garlic
• 1 tablespoon minced garlic
• ½ teaspoon sesame oil
• 1 tablespoon light soy sauce, or to taste
• 1 teaspoon oyster sauce
• 1 pound pork belly, cut into 3/4-inch cubes
• 2 teaspoons Chinese cooking wine
• ½ tablespoon fried shallots (Optional)
• ¼ teaspoon dark soy sauce
• ¼ pound uncooked medium shrimp, peeled and deveined
• 2 tablespoons frozen peas
• 2 cups cooked jasmine rice, cooled, or more to taste
• 1 teaspoon light soy sauce
• 3 drops sesame oil, or to taste

Recipe Instructions

Step 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.

Step 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.

Step 3

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

Step 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.

Step 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.

Step 6

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