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