Cebu`s Famous Steamed Rice

Ingredients

• 1 kilo pork, cut into small pieces
• soy sauce and seasoning, for marinating
• all-purpose flour, to coat (helps the sauce cling to the meat)
• cooked rice, tinted with a little soy sauce
• aromatics (garlic, onion), for sautéing
• about 3 cups water or stock
• shrimp, peeled (reserve the heads for the broth)
• green peas
• cornstarch slurry, to thicken
• sesame oil, to finish
• pepper, to taste
• To serve: a fried egg and homemade chili garlic oil

Directions

• Cut the pork into small pieces. Season with soy sauce and seasoning, then toss with all-purpose flour — the flour helps the sauce cling to the meat. Marinate about 1 hour.
• Meanwhile, cook the rice with a little soy sauce mixed in so it takes on color and flavor; set aside.
• Fry the marinated pork briefly (about 5 minutes) — do not overcook, it finishes later. Set aside.
• In the same pan, sauté the aromatics until fragrant. Return the pork, add about 3 cups of water or stock, and braise (adobo-style) until the pork is very tender.
• Season the broth with pepper. Add the shrimp heads to enrich the broth, then remove them after simmering.
• Add the peeled shrimp and green peas. Stir in a cornstarch slurry to thicken the sauce, then finish with sesame oil.
• Serve the flavored rice topped with the pork-and-shrimp sauce, a fried egg, and homemade chili garlic oil.

A home version of the famous Cebu steamed rice. Method transcribed from the video. From Ralph Nickson Villacorte on Instagram.