Filipino Steamed Rice, Cebu Style
Make lechon kawali at home!
Recipe Summary 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.
Ingredients | Pork Belly Recipes Filipino Style1 pound pork belly, cut into 3/4-inch cubes2 teaspoons Chinese cooking wine1 teaspoon oyster sauce1 teaspoon cornstarch½ teaspoon sesame oil¼ teaspoon salt1 pinch ground black pepper1 teaspoon vegetable oil1 tablespoon minced garlic½ tablespoon fried shallots (Optional)3 cups water1 tablespoon light soy sauce, or to taste¼ teaspoon dark soy sauce¼ pound uncooked medium shrimp, peeled and deveined1 tablespoon cornstarch3 tablespoons water2 tablespoons frozen peas2 tablespoons vegetable oil2 tablespoons minced garlic2 cups cooked jasmine rice, cooled, or more to taste1 teaspoon oyster sauce1 teaspoon light soy sauce3 drops sesame oil, or to tasteDirectionsMix 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.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.Info | Pork Belly Recipes Filipino Styleprep:
10 mins
cook:
45 mins
additional:
20 mins
total:
1 hr 15 mins
Servings:
4
Yield:
4 servings
TAG : Filipino Steamed Rice, Cebu StyleSoups, Stews and Chili Recipes, Stews, Seafood,