Filipino Steamed Rice, Cebu Style

Filipino Steamed Rice, Cebu Style

⏱️ Ready in 55 min πŸ₯„ Prep 10 min πŸ”₯ Cook 45 min πŸ‘₯ 4 servings πŸ‘οΈ 34 views

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.

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πŸ”— Recipe adapted from AllRecipes

#Tea #Steamed #Under 1 Hour
πŸ‘¨β€πŸ³ 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.

🍷 Perfect Pairings

Complete your meal with these

πŸ₯— Sides

πŸ₯‚ Drinks

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