Ingredients

• 3 cups Malagkit
• 3 cups white rice
• ½ kilo medium sized shrimp
• ½ kilo chicken breast fillet
• 2 kg pork loin
• ½ kilo pork liver
• 7 pcs chorizo bilbao, sliced in circles
• 1 cup oil
• 2 white onions, sliced
• 1 bulb garlic, minced
• 1 can green peas
• 1 red bell pepper, sliced
• 1 tsp saffron
• ½ tsp paprika
• ½ tsp ground black pepper
• 5 hard boiled eggs, sliced
• 7 pcs dried bayleaf
• ½ teaspoon peppercorns
• salt to taste
• spring onion leaves

Method

1. Combine the pork loin, chicken breast and shrimps in a deep pot. Pour 12 cups of water and mix in the half of the white onions, bay leaf and peppercorns, then add 2 pinches of salt. Bring to a boil.
2. While waiting to boil, you can start frying the chorizo Bilbao. Set aside when done and fry the pork liver in the same pan.
3. When all the meat is cooked, strain it to separate the stock using a strainer. Set it aside as we will need it later.
4. Separate the meat from the herbs. The herbs can be disposed.
5. Slice and portion the pork and the chicken into bite-size cubes and peel the shrimps.
6. Using the same pot you boiled the mixture above, combine your malagkit with white rice then bring it to a boil with 7 cups of the stock from above. When it starts to boil, add in the saffron. Lower your fire and continuously stir to prevent the rice from burning at the bottom. Turn off as soon as the rice is cooked and fluffy.
7. In a wide pan (a wok is what I use), sauté garlic, and the rest of your onions. Sprinkle salt and ground black pepper to bring out the flavor.
8. Add the cooked pork, chicken, shrimp, bell pepper, green peas and simmer for a few minutes. Add the cooked rice, mixing well before adding more. When everything is blended well, you can add the rest of the ingredients you put aside earlier.
9. In a plate, start with the rice then spread out the sliced hard-boiled eggs and sprinkle spring onions on top.