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Filipino Steamed Rice, Cebu Style

Try this homemade dim sum recipe for Cebu City steamed rice, a Filipino favorite that tops fried rice with tasty pork belly and shrimp stew.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 1 minute
Servings: 4 servings
Course: Dinner
Cuisine: Asian, Filipino
Calories: 466
Ingredients Method Nutrition

Ingredients
  

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

Method
 

  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.

Nutrition

Calories: 466kcalCarbohydrates: 34gProtein: 22gFat: 26gSaturated Fat: 7gCholesterol: 84mgSodium: 1312mgFiber: 1g

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