Kiampong — Philippines

Kiampong is a savory glutinous rice casserole cooked with diced pork, Chinese sausage (lap cheong), and vegetables such as mustard greens or taro, its name coming from Philippine Hokkien for "salty rice". It is prepared in Chinese Filipino households, often for family gatherings, and is found in Chinese-Filipino restaurants and bakeries across the Philippines. Preparation begins with braising the pork and Chinese sausage in a sauce close to Philippine adobo, built on garlic, soy sauce, vinegar, sugar and black pepper. Vegetables and taro are added partway through, and the mixture is then combined with pre-soaked glutinous rice and cooked together, either steamed or simmered, until the rice absorbs the sauce. Toasted peanuts and chopped scallions are scattered on top before serving. What sets this dish apart is its use of glutinous rice rather than the long-grain rice common in most Filipino rice dishes, giving it a stickier, denser texture, while the adobo-style braising liquid ties it to Filipino technique even as the ingredient list, with Chinese sausage and taro, reflects Chinese-Filipino cooking.