Kiam Pung (Chinese Paella)

Ingredients:

• 1 kg pork belly cut to cubes
• 1 kg chicken cut to cubes
• 10 pcs shitake mushrooms, dried (wash and soak in water, remove stems and cut into half)
• 1/4 cup sugar (to caramelize)
• 2 tbsps large dried shrimps (hebi) soaked in warm water
• 1/4 cup or so shallots 
• garlic
• 1/4 cup soy sauce
• Japanese rice -soaked at least for 3 hours
• Mustard leaves
• Chinese sausages

Directions:

Heat oil in a pan. Caramelize 1/4 cup sugar. Stir until sugar turns into caramel color and becomes dark and bubbling. Turn heat to low.

Add garlic, pork liempo, chicken and shitake mushrooms.

Pour in soy sauce. Add water until the level is a few inches above the pork and chicken. Cook over high heat till boiling. Cook for about an hour.

Remove from pan and remove the pork, chicken and mushrooms in another bowl. Separate sauce.

In a big wok, heat 1/2 cup oil. Saute the shallots till golden brown, followed by the hebe.

Add the Japanese rice and fry for a while. Pour in the sauce left from Step 4, with a proportion of 1:2 /1 cup of rice to 2 cups of liquid water and caramelized sauce. Mix well. Remove and to let cool.

Add in mustard. Cook till the rice is done.

Source: Pinoyfoodblog.com