Filipino Steamed Rice, Cebu Style Tarifi

Malzemeler

• 1 pound pork belly, cut into 3/4-inch cubes2 teaspoons Chinese cooking wine1 teaspoon oyster sauce1 teaspoon cornstarch0.5 teaspoon sesame oil0.25 teaspoon salt1 pinch ground black pepper1 teaspoon vegetable oil1 tablespoon minced garlic0.5 tablespoon fried shallots3 cups water1 tablespoon light soy sauce, or to taste0.25 teaspoon dark soy sauce0.25 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 taste

Hazırlanışı

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.

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