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
- Worcestershire sauce
- soy sauce
- 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
Pork Arroz A la Cubana
- cooking oil
- 2 cloves garlic minced
- 1 small onion minced
- 250 grams/ half pound ground pork
- 2 ripe tomatoes sliced
- 1 tablespoon Worcestershire sauce
- 2 teaspoons soy sauce
- 1 teaspoon sugar
- 1 small potato diced
- 1 small carrot diced
- 1/4 cup raisins add more if preferred
- 1/2 cup water
- salt and pepper to taste
To serve with
- 2 eggs
- 3 saba bananas sliced
- 2 cups cooked rice
- In a medium-size pan over medium heat, add oil. Add garlic and onions. Saute until translucent.
- Add ground pork. Stir-fry over medium-high heat until no longer pink.
- Add the sliced tomatoes. Cover with lid and let it cook for 3 minutes until the tomatoes are wilted.
- Pour the Worcestershire sauce, soy sauce, sugar and water. Add in the diced potatoes, carrots and raisins. Stir until the vegetables are completely covered with the sauce. Cover with lid.
- Once liquid starts boiling, set heat to low. Braised for 20 to 25 mins until the meat is tender and the sauce thickened.
- Meanwhile, in a separate pan with hot oil, fry the eggs. Over easy and sunny side are preferred with this dish. But there's no stopping you from making scrambled eggs.Set aside.
- In the same pan, fry the bananas until all sides are slightly caramelized. Be careful not to burn them.
- After 20 to 25 minutes, taste the braised meat. Season with pepper, add salt if needed. Remove from heat.
- Scoop over warm rice and serve with the eggs and bananas. Enjoy!
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