Ingredients with Measurements:
- 1 pound boneless pork shoulder, cut into small cubes
- 1 cup uncooked jasmine rice
- 8 cups chicken broth
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 thumb-sized ginger, peeled and sliced
- 2 tablespoons vegetable oil
- 2 tablespoons fish sauce
- 1 teaspoon ground black pepper
- 4 hard-boiled eggs, peeled and sliced
- 4 green onions, chopped
- 1 lemon, cut into wedges
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. Heat the oil in a large pot over medium heat. Add the pork and cook until browned, about 5 minutes.
2. Add the onion, garlic, and ginger. Cook until the onion is translucent, about 3 minutes.
3. Add the rice and stir to coat with the oil. Cook for 2 minutes.
4. Add the chicken broth, fish sauce, and black pepper. Bring to a boil, then reduce heat to low and simmer for 30 minutes, stirring occasionally.
5. Serve hot with sliced hard-boiled eggs, chopped green onions, and lemon wedges.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Low heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 18g
- Carbohydrates: 45g
- Protein: 25g
Substitutions for ingredients:
- Pork can be substituted with chicken or tofu.
- Jasmine rice can be substituted with any type of rice.
Variations:
- Add saffron for a more flavorful and colorful dish.
- Add sliced mushrooms for an extra umami flavor.
Tips and tricks:
- Use a wooden spoon to stir the rice to prevent it from sticking to the bottom of the pot.
- Add more chicken broth if the arroz caldo becomes too thick.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over low heat, stirring occasionally.
Presentation ideas:
- Serve in individual bowls with the sliced hard-boiled eggs, chopped green onions, and lemon wedges on top.
Garnishes:
- Chopped cilantro or parsley can be added as a garnish.
Pairings:
- Serve with a side of steamed vegetables or a salad.
Suggested side dishes:
- Steamed broccoli
- Mixed greens salad
Troubleshooting advice:
- If the arroz caldo becomes too thick, add more chicken broth.
Food safety advice:
- Make sure the pork is cooked to an internal temperature of 145°F.
Food history:
- Arroz caldo is a popular Filipino dish that was influenced by Chinese congee.
Flavor profiles:
- Savory, umami, and slightly tangy.
Serving suggestions:
- Serve hot as a main dish.
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Region: Philippine