Arroz Caldo and Tokwa't Baboy

I'm sharing more comfort food recipes for this rainy season. I used to have this regularly either as breakfast, lunch, merienda or dinner. My Mama would always choose pork's cheeks for the Tokwa't Baboy (more cartilage & Papa's request), but I opted for pork liempo or belly since it's always available (leaner, I think).

May these recipes bring you comfort in this cold and wet weather. Enjoy!

ARROZ CALDO

 

Ingredients:

1 tablespoon vegetable or canola oil

3 cloves garlic, minced

1 medium onion, finely chopped

1 inch ginger, thinly sliced

2 tablespoon spring onion, chopped

1 tablespoon fish sauce or patis

½ teaspoon salt

¼ teaspoon pepper

½ kilo chicken, chopped

1 cup uncooked and washed rice

8 ½ cups chicken stock

2 hard boiled eggs, shells removed

 

Procedure:

 

1.       Heat up oil in a big pot. Saute garlic, onion and ginger for a minute.

2.       Add in the chicken, fish sauce and pepper. Brown the chicken pieces    for  7 minutes.

3.       Mix in the rice, until the grains are fully coated with oil.

4.       Pour in the chicken stock. Stir occasionally. Cook until the rice is soft (it may take 45 minutes).

5.       Season with salt and pepper.

6.       Garnish with sliced hard-boiled egg, chopped spring onion and toasted garlic.

 

 

 

 

TOKWA’T BABOY

 

Ingredients for the dressing:

 

3 tablespoons vinegar

3 tablespoons soy sauce

¼ cup water

4 cloves garlic, minced

1 medium onion, finely chopped

2 red chilies, sliced

¼ teaspoon pepper

¼ teaspoon salt

2 teaspoons brown sugar

 

Mix all ingredients in a bowl. Set aside.

 

For the meat

 

¼ kilo pork liempo, sliced 1 inch thick

2 ½ cups water

2 cloves garlic, smashed

1 laurel leaf

1 pack of tokwa (250 grams)

½ teaspoon salt

¼ teaspoon pepper

¼ cup cooking oil for frying

 

1.       Boil pork liempo in water with garlic, laurel leaf, salt and pepper.   Cook the pork until tender (might take 45 minutes). Set aside.

 

2.       Slice the tokwa into 4 big cubes. Fry the tokwa until crispy. Cut the cooked tokwa into cubes.

 

3.       Combine together the pork and tokwa. Drizzle the dressing on top. Mix well.