Ingredients 1 kilo Pata (pork hocks) or pork cubes, GRILLED and sliced into bite size pieces 1 unripe Jack fruit, cubed 2 cups pigeon pea (kadyos) 6-8 pieces batwan fruit (or tamarind powder) 1 piece pork broth cube ( Read More ... Valenciana is always to be found in any Ilonggo household whenever they are occasions, most especially during fiesta.
A complete "go, grow and glow" dish because it has the carbohydrates, protein and vitamins and minerals in just one spoonful, Valenciana is really an "occasional dish". In a wok, cook pork slices in its own oil then saute-in garlic and onions. Add liver, Chinese sausage, sliced red bell pepper, green peas and raisins. Season with salt and pepper.
Pista Minatay or not, valenciana is definitely here to stay as Ilonggos primarily love having this complete rice dish. Maybe because most if not all have grown accustomed of having valenciana in almost all occasions like fiesta, brithdays, reunions and all other occasions thus I love calling it as the "occasional dish".