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Arroz Caldo with Pork and Quail Eggs
80% authentic · Filipino Fusion
A richer, more complex take on Arroz Caldo, incorporating tender pork belly and delicate quail eggs for added depth and texture. This variation offers a luxurious twist on the classic.
Ingredients
- Pork belly, cut into 1-inch cubes1 lb
- Jasmine rice1 cup
- Pork broth or water6 cups
- Garlic, minced5 cloves
- Ginger, grated1 tbsp
- Shallots, thinly sliced (for frying)1/2 cup
- Fish sauce (patis)2 tbsp
- Annatto powder (atsuete) or turmeric1 tsp
- Saltto taste
- Black pepperto taste
- Wateras needed
- Quail eggs, hard-boiled and halved8
- Spring onions, chopped (for garnish)2 tbsp
- Chili oil (optional)1 tbsp
Steps
- 1
Fry shallots in a little oil until golden brown and crispy. Set aside.
- 2
In a large pot, sauté garlic and ginger until fragrant. Add pork belly and brown on all sides.
- 3
Pour in pork broth (or water) and bring to a boil. Skim off impurities.
- 4
Add jasmine rice and annatto powder (or turmeric). Stir well.
- 5
Reduce heat, cover, and simmer for 60-75 minutes, stirring occasionally, until rice is very soft and the porridge is thick. Add water if needed.
- 6
Stir in fish sauce. Season with salt and black pepper to taste.
- 7
Ladle the arroz caldo into bowls. Top with halved quail eggs, crispy fried shallots, and chopped spring onions. Drizzle with chili oil if desired.
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