Makes 5 servings

Preparation nd Cooking time:1 hour and 30 mins

• 1 kilo pork belly ( Sliced )
  

• 3 tbps brown sugar

• Cloves of 1 head of garlic, crushed

• ½ cup vinegar
  

• Ground black pepper
  

• ½ cup 7-Up or Sprite

Dip

• 1 onion, finely diced

• 1 cup vinegar

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Arroz Caldo is a Filipino soup of chicken and rice cooked in ginger-enhanced chicken broth. Although the soup is undoubtedly derived from Chinese congee, introduced to the Philippines by Fujianese immigrants, the Spanish name, (literally translated to “rice soup”) exemplifies the multicultural heritage of Filipino cuisine.

Estimated preparation & cooking time: 50 minutes

Makes 6 servings

• 2 to 3 lb. chicken thigh or drumsticks(cut into serving pieces)
• 3 tbsp. vegetable or corn oil
• 2 tbsp. minced garlic
• 1/4 cup chopped onion
• 1/2 inch ginger (sliced)
• 6 cups water
• 2 cups uncooked rice
• 1/4 cup chopped scallion
• salt or patis (fish sauce) to taste
• 1/4 tsp. freshly ground pepper

• In a large pot, heat oil and saute garlic (until brown), onion (until transparent) and ginger.
• Add chicken and patis (fish sauce) or salt.
• Let simmer for approximately 5 minutes.
• Add water and rice.
• Simmer over low heat for 20 minutes or until rice and chicken are tender — stir constantly to prevent sticking.
• Add scallion and pepper. Serve hot.

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Arroz a la cubana, means Cuban-style rice. Maybe the Philippines version came from our Spanish ancestors. The Philippine version consists of rice; ground beef sauteed with onions, garlic, tomato sauce, diced potatoes and diced carrots; a fried egg and a native plantain (saba), sliced length-wise and fried. I love dishes with anything that contains “saba” so here is a simple recipe I want to share with you.

Estimated preparation and cooking time: 1 hour

Serves 2 to 4 persons

• 1/2 cup ground pork
• 1/2 cup ground beef
• 1/4 cup raisins
• 2 cloves garlic
• 1/4 cup onion , sliced
• 1/3 cup tomatoes, sliced
• 4 saba bananas
• salt and pepper to taste
• cooked rice
• eggs

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Estimated cooking time: 1 1/2 to 2 hours

• 2 kilos dressed chicken (broiler)

• 2 cups of lemon grass (tanlad)

• 3 tablespoons of cooking oil or olive oil
  

• 2 tablespoons of salt

• Make sure the chicken is clean with no remaining small feathers and no insides.

• Wash thoroughly and pat dry with a paper towel

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