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.
