I love rice and so does my husband. We try to find different ways to prepare and enjoy this wonderful food. Through time, we found hundreds of recipes, some simple and some exotic, and have enjoyed preparing them. We've found some real winners, which I have published on this blog and some that are not so great, which are in my personal "do not" repeat folder. I have created this site to share those memorable dishes - which are all about this wonderful food called "rice".

Filipino Pork Risotto with Fried Liver (Aroz Valenciana)

Aroz Valenciana is usually made during the holidays in the Philippines.  There are several versions depending on the area or province.  Those in the Manila area (closer to the ocean) use chicken and seafood. Whereas, more inland area use their favorite meat - pork.  Try this out. It is really delicious and very simple to fix.  I served this  version while making props with friends from my dance troupe, Balikatan Performing Arts.


6oz sticky or glutinous rice
6oz long grain rice
4 cups chicken broth
4 tblsp olive or canola oil
4 shallots (minced)
1oz ginger (minced)
5 garlic cloves (minced)
1 tsp ground tumeric
3/4 cup raisins
1 lb pork butt or shoulder (cut into bite sizes pieces)
1 lb calf liver (cut into bite size strips)
3-4 tblsp flour
Salt and pepper

3 hard boiled eggs (sliced)
1 spring onion (chopped)
2 red chillies or red bellpepper (seeded and sliced in slivers)
4 tblsp crushed unsalted peanuts

Rinse rice in cold water 3-4 times until water runs almost clear.  Strain through a sieve and set aside. Heat stock in a pot until hot.  Keep stock hot during until ready to use. 

Heat 2 tblsp of oil in a large deep skillet.  Stir in shallots, garlic and ginger. Stir continuously until heated through.  Add tumeric and continue stirring for another 30 seconds until fragrant.  Add the pork. Stir-fry until pork is browned and cooked through.  Add the rice and continue stirring until rice is well incorporated.  Add raisins and continue stirring.  Gradually add the stock, continue stirring.  Keep adding the stock until the entire pot is in the pan.  Allow it to reach a gentle boil and then lower heat to medium low.  Cover and continue to cook gently until stock is complete absorbed and rice is tender. 

In a separate pan, add the remaining oil and heat.  Coat liver pieces with the flour, dust off any extras.  When oil is heated through, add liver pieces  and fry for 2-3 minutes until brown on both sides.  To not crowd.  Season fried liver pieces with salt and pepper. 

To assemble, spoon the rice mixture into a bowl, layer a few pieces of fried liver.  Arrange egg slices on top and sprinkle with chopped green onions, crushed peanuts and slivers of red chillies or red bellpepper.  Serve immediately and enjoy.

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