This Arroz A la Cubana recipe is made of slowly braised ground pork, potatoes, carrots, and raisins. Served over warm rice, fried eggs, and banana.
The contrasting flavors of the three key components of this dish—meat, eggs, and banana are the defining characteristics of this dish. They are amazingly delicious when eaten all together in ONE BIG spoonful.
As the name suggests, Arroz A la Cubana is a Spanish dish (Cuban-style to be exact) that became popular in the Philippines presumably during the Spanish colonization. The name simply means rice and fried eggs (that is according to the internet).
Traditionally, Arroz A la Cubana is made of ground beef and tomato sauce. In today’s adaptation, however, I used ground pork and sliced fresh tomatoes.
The use of pork gave the dish a milder meaty taste while the fresh tomatoes added just a bit of tanginess and no overpowering ‘tomatoey’ flavor.
The base flavor of this particular recipe is Worcestershire sauce. Its distinct taste is what differentiates it from another Filipino dish called Pork Giniling.
Ingredients of Arroz A la Cubana
- ground meat
- garlic
- onions
- tomatoes
- Worcestershire sauce
- soy sauce
- raisins
- carrots
- potatoes
- fried eggs
- fried saba banana or plantains
- rice (Arroz) to serve
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How to make a delicious Arroz A la Cubana
The key to making a sumptuous Arroz A la Cubana is slow braising. The starch from the potato and the hint of sweetness from the raisins and carrots will slowly incorporate with the meat and the sauce. By the time you finish cooking, the meat is soft, rich and silkier to the tongue.
Of course to complete this rice bowl, serve over warm rice, fried eggs (cooked over easy or sunny side up, your choice!) and fried ripe saba banana. Note that it must be ripe.
Watch the video on how to make Pork Arroz A la Cubana
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