Steamed Rice Cebu Style

We call this steamed rice Cebu style because steamed rice is usually associated with plain white rice while any Cebuano would associate it as a rice in a bowl with meat toppings as popularized by Ding Qua Qua and so many other hole in a wall restaurants.

1/2 kg diced pork tenderloin with a little fat

8pcs shrimp

1 small onion

3 cloves crushed garlic

3 tbsp kikkoman soy sauce

2 tbsp worcestershire sauce

1 tsp shaoxing rice wine

2 tbsp constarch

1 cup chicken or pork broth

1 tsp sesame oil

1/2 cup cold water

4 cups plain white steamed rice

1 tbsp kikkoman

Prepare thr rice:

1. Over high heat, saute garlic in hot pan.

2. Add rice and tbsp kikkoman soy sauce and fry.

3. Remove from fire and set aside.

Prepare the topping:

1. Saute onions and garlic in hot pan with oil until cooked.

2. Add pork until tender, almost cooked.  

3. Add shrimp until almost cooked.

4. Add 3 tbsp soy sauce, rice wine and sesame oil.

5. Over medium heat, add chicken or pork broth and let it boil for 5 minutes.

6. Dissolve cornstarch in cold water. Set aside.

7. Add worcestershire sauce.

8. Add the cornstarch mixture. Stir continuously until thickened to desired consistency.