This Arroz Valenciana (Filipino Style) is one of the recipe I cooked for our media noche for 2021. It went out to be super delicious! The secret was the pork broth I used in cooking the rice. (the pork broth I used for my lechon belly). If ever you want to use use this very same recipe, just boil a pork bone with enough water, 1 white onion, 3 cloves garlic, 2 stalks green onions/scallion, 4 pcs bay leaves (laurel), 1 tbsp dried oregano leaves, 1 tbsp peppercorns and salt.
Arroz Valenciana (Filipino Style)
250g pack bacon, fried and chopped
3 tablespoons butter
1 tablespoons minced garlic
1/2 cup chopped white onions
1/2 kilo pork liver (or chicken liver), chopped in small pieces
Salt and pepper to taste
1 ½ tablespoons turmeric powder
3 cups glutinous rice
3 cups regular rice (use the best quality rice/or even ling grain)
4 cups pork stock (or dissolved chicken broth cubes)
1 can coconut cream (kakang gata) (400g)
1 400g can green peas (frozen peas are better because the color is vivid than in can, a bit pale)
2-3 small red bell pepper,cut into small cubes
3 tablespoons dried prunes, chopped (I ran out of raisins, it taste better with prunes)
4 hard boiled eggs
1 Chorizo de bilbao, sliced thinly
2 tablespoons Indonesian Kecap Manis (alternatively soy sauce + sugar)
Note: Don’t forget to set aside ingtedients for garnish/decoration upon serving. Bell pepper strips, prunes, chorizo slices.
1. Wash and clean the rice with clean water. Cook it in a rice cooker using 4 cups of pork broth, 2 cups coconut cream, 1 ½ tablespoons turmeric. Mix it well to color. Let it fully cook until your rice cooker tells you they are done.
2. In a large wok, heat butter over low heat until melted and saute garlic and onions. Add liver and cook until brownish. Season with salt, pepper and Kecap Manis until it absorbs the flavor.
3. Add green peas, bell pepper and chopped prunes. Sauté it for a few seconds to cook.
4. Adjust heat to low and add the cooked rice gradually. Keep tossing in between to prevent ingredients from sticking to the bottom of the wok.
5. Add the bacon and chorizo de bilbao. Continue to toss it to cook the chorizo.
(I didn’t add the chorizos on the initial sauté because it tends to turn blackish with too much heat).
6. Transfer into a large serving bowl and garnish with green onions, bell pepper, sliced hard boiled eggs and chorizo.
7. Serve and enjoy!
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