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Kiam Pung

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Filipino


  • 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
  • oil
  • salt


  1. In a wok heat oil and sauté garlic, add pork and stir fry until browned on all sides.
  2. Pour soy sauce, vinegar and 1 cup of water, bring to a boil and simmer until sauce is reduced half of its amount.
  3. Add sugar, ginger, Chinese sausages, dried shrimps, freshly ground black pepper, salt and shiitake mushroom. Simmer for 2 minutes.
  4. Place everything in a rice cooker together with rice, 2 cups of the remaining water, give it a good mix and press cook.
  5. Once it is boiling add the mustard leaves and give it a good mix. Continue until rice cooker goes to warm mode.