Arroz a La Cubana - Pork and Beef Saute with Potatoes in Plantains
Arroz a La Cubana may have a Spanish-sounding name but it is a dish that’s loved by Filipinos. This is also one of the easiest, heartiest meals I can put together at a moment’s notice. I like to combine ground beef and pork in this dish which starts out as a basic saute flavored with tomato sauce. This dish is best served with sides of sweet, boiled plantains (saging saba to Filipinos) and eggs, sunny side up. And like the name of the dish itself, be sure to serve it with a huge bowl of ‘arroz’ or boiled rice. Serve with ketchup on the side. This is an AsianInAmericamag recipe. Serves 4 with rice.
Servings: 4 people
Calories: 588kcal
Equipment
- Large Skillet: 12-inches diameter
Ingredients
- 4 Tablespoons vegetable oil
- 2 cloves garlic peeled, minced
- 1 whole large onion chopped fine
- 1/2 pound ground beef
- 1/2 pound ground pork
- 2 Tablespoons Worcestershire sauce or Perrins
- 1 can (8 ounces) tomato sauce
- 1 cup beef broth
- 2 whole potatoes peeled, diced about 1/2-inch cubes
- 1/2 cup raisins
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 to 3 whole ripe plantains peeled; boiled in syrup
- 1/2 cup brown sugar for syrup of plantains
- 1 cup water for syrup of plantains
- 4 whole eggs cooked sunny side or fried, for serving
- for serving: boiled jasmine white rice
- for serving: tomato or banana catsup
Instructions
- In a large skillet, over medium high heat, add the cooking oil. When oil is hot enough after about 2 minutes, saute the garlic and onions till the latter is translucent.
- Add the ground beef and pork. Sprinkle the meats with Worcestershire sauce. Blend ingredients well.
- Add the tomato sauce and soup stock to the meat. Add the diced potatoes.Mix till the sauce is incorporated all around. Lower heat to a slow simmer. Let the liquid reduce in the meat and potatoes and cook for about 40 minutes over very low fire.
- Add the raisins. Season with salt and black pepper powder. Serve alongside boiled rice, sweet plantains in syrup and fried eggs.
- How to boil plantains in syrup: Peel the fully ripened plantains and place the whole pieces in a medium-sized stockpot. Add the brown sugar and water. Combine the liquid and sugar well. Over medium heat, cook for 8 to 10 minutes till liquid has a syrup-like consistency and the bananas are soft. When cooked, drain and set aside the syrup. Serve the plantains with the Arroz a la Cubana dish.
- Cook's Comments: For this recipe, make sure plantains are fully ripened, with no hint of green in them. Here in America, banana plantains are found in Asian markets or major supermarkets which have an ethnic section in the produce aisle. In the Philippines, they are called "saging saba" and are shorter in length, with a light brown outer skin. Both varieties are available all year long.
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Nutrition
Serving: 1g | Calories: 588kcal | Carbohydrates: 44g | Protein: 21g | Fat: 38g | Saturated Fat: 20g | Cholesterol: 85mg | Sodium: 977mg | Potassium: 602mg | Fiber: 1g | Sugar: 28g | Vitamin C: 3mg | Calcium: 61mg | Iron: 3mg