Pro Tips
**Chef's Tips & Troubleshooting:**
- Fry pork in batches to avoid overcrowding the pan, which lowers the oil temperature.
- Use bone-in pork cuts for richer broth in soup-based preparations.
- Trim excess fat from the pork belly but leave a thin layer to keep the meat moist during cooking.
- Render the pork fat first over medium heat until golden-brown before adding other ingredients for deeper flavor.
Cooking Tips
Score the fat cap in a crosshatch pattern before cooking — this helps render the fat evenly and creates a crisper texture. Let pork rest for 5–10 minutes after cooking before slicing. This redistributes juices so every bite stays moist.
Ingredient Substitutions
Pork alternatives: Chicken thighs work well in most pork recipes (they stay moist like pork does). For a leaner option, use turkey breast or firm tofu. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Arroz ala Valenciana
Made with chicken thigh, chorizo de bilbao, glutinous rice and jasmine rice — a hearty Filipino dish that's simple to cook and satisfying to share.
Instructions
- Mix together the glutinous rice and jasmine rice. Wash with water twice and then drain. Set aside.
- Heat over the olive oil in a paellera or wide pan.
- Saute the garlic, onion, and tomato until the onion and tomato becomes soft.
- Put-in the chopped chicken. Cook for 3 minutes.
- Add the chorizo de bilbao. Cook for 2 minutes.
- Add-in the salt, pepper, saffron, and paprika. Stir.
- Pour-in the chicken broth and coconut milk. Stir and let boil.
- Add-in the washed rice. Stir. Let boil.
- Add the tomato paste. Stir. Cover and simmer for 5 minutes.
- Put-in the raisins, and green peas. Cover and simmer for 8 minutes.
- Add-in the red bell pepper. Continue to simmer until the rice is fully cooked.
- Garnish with sliced boiled egg. Serve.
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Pro Tips & Troubleshooting
- Fry pork in batches to avoid overcrowding the pan, which lowers the oil temperature.
- Use bone-in pork cuts for richer broth in soup-based preparations.
- Trim excess fat from the pork belly but leave a thin layer to keep the meat moist during cooking.
- Render the pork fat first over medium heat until golden-brown before adding other ingredients for deeper flavor.
Cooking Tips
Let pork rest for 5–10 minutes after cooking before slicing. This redistributes juices so every bite stays moist.
Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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