Ingredients
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1 pound pork belly, cut into 3/4-inch cubes
For Marinade:
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2 teaspoons Chinese cooking wine
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1 teaspoon oyster sauce
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1 teaspoon cornstarch
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½ teaspoon sesame oil
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¼ teaspoon salt
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1 pinch ground black pepper
For Pork and Shrimp Stew:
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1 teaspoon vegetable oil
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1 tablespoon minced garlic
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½ tablespoon fried shallots (Optional)
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3 cups water
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1 tablespoon light soy sauce, or to taste
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¼ teaspoon dark soy sauce
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¼ pound uncooked medium shrimp, peeled and deveined
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1 tablespoon cornstarch
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3 tablespoons water
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2 tablespoons frozen peas
For Garlic Fried Rice:
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2 tablespoons vegetable oil
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2 tablespoons minced garlic
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2 cups cooked jasmine rice, cooled, or more to taste
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1 teaspoon oyster sauce
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1 teaspoon light soy sauce
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3 drops sesame oil, or to taste
Directions
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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.
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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.
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Cut shrimp into 3/4-inch pieces. Mix cornstarch and water together in a bowl.
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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.
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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.
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Divide fried rice between 3 or 4 bowls. Portion the pork and shrimp stew equally over the rice.
Recipe Tips
Use any cut of pork you like, preferably something with good lean meat plus some fat, such as collar butt.
You can use white pepper powder in place of black pepper, and you can substitute a pinch of sugar for the dark soy sauce.
It's important not to over-season the rice, as you don't want the taste of rice overpowering the stew. Over-seasoning may make also this dish too salty.
Nutrition Facts (per serving)
| 466 | Calories |
| 26g | Fat |
| 34g | Carbs |
| 22g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 466 | |
| % Daily Value * | |
| Total Fat 26g | 34% |
| Saturated Fat 7g | 35% |
| Cholesterol 84mg | 28% |
| Sodium 1312mg | 57% |
| Total Carbohydrate 34g | 12% |
| Dietary Fiber 1g | 5% |
| Total Sugars 0g | |
| Protein 22g | 43% |
| Vitamin C 3mg | 4% |
| Calcium 34mg | 3% |
| Iron 3mg | 17% |
| Potassium 322mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
