Kiam Pung or Kiampong is a Filipino Chinese dish which made out of sticky rice cooked with shiitake mushrooms, Chinese Sausages and adobo meat. A dish that is rarely seen in Filipino dining table unless you have been to Binondo (Manila’s version of China town) or you are of Filipino Chinese origin. This dish for me looks like it was inspired from the Chinese Machang and Spanish Paella which seems to be logical as those are the two main cuisine influences in the Philippines.
350g pork belly
6 shiitake mushrooms, rehydrated and sliced
2 pcs Chinese sausages, sliced
2 tbsp dried shrimps (hibe)
2 cups glutinous rice, soaked for 1 hour
1/3 cup soy sauce
1/4 cup vinegar
2 tbsp brown sugar
6 cloves garlic, minced
1 tsp minced ginger
1 bunch mustard leaves
freshly ground black pepper
3 cups water, optionally you can use the water for rehydrating mushrooms
- In a wok heat oil and sauté garlic, add pork and stir fry until browned on all sides.
- Pour soy sauce, vinegar and 1 cup of water, bring to a boil and simmer until sauce is reduced half of its amount.
- Add sugar, ginger, Chinese sausages, dried shrimps, freshly ground black pepper, salt and shiitake mushroom. Simmer for 2 minutes.
- Place everything in a rice cooker together with rice, 2 cups of the remaining water, give it a good mix and press cook.
- Once it is boiling add the mustard leaves and give it a good mix. Continue until rice cooker goes to warm mode.