Arroz la Cubana, mamacita!

Despite the name, this dish is not Cuban. Rather, it originated from Spain. Because of the Philippines entwined history with España, this dish is also a common fare in Filipino homes.

It's a straightforward dish to make, and very filling.

Mi familia L🤎ves this, we have it regularly for lunch or dinner. 

Here's one that my M, hija menor de 14 años, cooked recently.

🧡 Tools

• Knife & chopping board.
• Wok or pot
• Ladle

🧡 Ingredients

• Minced pork.
• Onion, minced.
• 2 garlic, minced.
• Ginger, minced (optional).
• Carrot, minced.
• Potatoes, minced.
• Bellpepper, minced.
• Tomatoes, diced (optional).
• Cooking oil.
• Soy sauce.
• Brown sugar.
• Oyster sauce.
• Salt & Pepper.
• Saba banana or Plantain, sliced thinly.
• Corn flour or cornstarch.
• Eggs, fried.

🧡 Steps- Minced Pork

1. Warm the oil in a wide and not so shallow pot.
2. Medium-high heat.
3. Saute the aromatics-- onion, garlic, ginger.
4. Add the minced pork.
5. Stir occassionaly.
6. Add salt & pepper.
7. Once the meat is no longer pink, add the hard vegetables-- potatoes & carrots, mix well. 
8. Cover with lid and cook til almost tender.
9. Add the other vegetables, mix well.
10. Lower to medium heat, cover with lid and cook until done.

🧡 Steps- Fried Eggs 🍳

1. You know the drill. 😉

🧡 Steps- Saba Banana 🍌

1. Drizzle some cornstarch onto the bananas. Make sure each banana is  lightly covered. (Cornstarch helps to make the banana crisp).
2. Shake off excess starch.
3. Warm a little oil in a shallow pot.
4. Add each banana carefully. 
5. Do not crowd the pan.
6. Cover with anti-grease-splash lid.
7. Pan-fry on each side til golden brown.

Serve altogether with warm rice & fried eggs.

Enjoy!