Pork menudo is another dish that we, Filipinos are very much familiar with. It is a saucy dish that goes very well with rice.
It’s no surprise that we like eating this pork dish. Menudo is a “cousin” of the Afritada, Kaldereta and Mechado. (I get confused with these, sometimes. LOL!) There are a lot of similarities among these dishes; but what makes menudo different is the liver ingredient. At least, that’s how I disassociate it from the other Filo tomato-based menus.
I have shared with you a menudo recipe a while back. In fact, it was way back! For this post, I’d like to update you with another way of cooking pork menudo. This one's another easy way of cooking the dish. I didn’t use raisins and green peas. While it is not necessary for my menudo recipe, you can always add them as additional ingredients when you cook menudo at home.
Let’s start!
Ingredients:
-Pork shoulders, 400g cut into cubes
-Pork liver, 200g cut into cubes
-Garlic, 5-7 cloves, chopped
-Onions, 1 whole cut into cubes
-Tomato, 1 whole, cut into cubes
-Carrots, 1 whole cut into cubes
-Potato, 1 whole cut into cubes
-Green bell peppers, ½ cut into cubes
-Hotdogs, 2 pieces, cut thinly
-Soy sauce, 2tbsp
-Fish sauce, 1tbsp
-Tomato sauce, 1/4 – 1/3 cup
-Dried bay leaves, 5-8 pieces
-Salt and pepper, to taste
-Water, 1 cup
-Cooking oil, 2-3tbsp
Directions:
1. Put oil on a heated pan.
2. Under medium heat, sauté the garlic until it turns golden.
3. Put in the onions. Stir well.
4. When the onions sweat, put in the pork.
5. Cook the pork well under medium heat.
6. Season with fish sauce.
Cooking the pork takes a lot time. I fried the pork for 12-15 minutes under medium heat to achieve the color that I wanted. I stir the dish after every 4-5 minutes to make sure that the pork doesn’t burn. When you get brown almost burnt texture of the meat, proceed to the next step.
7. Put in the tomatoes. Stir well.
8. Add the hotdogs and pork liver.
9. When the pork liver changes color (they do cook very quickly), add in the carrots and potatoes.
10. Mix them well.
11. Add the water, soy sauce and tomato sauce. Stir well.
This is the Tomato Sauce that I used.
It is rather strong and tangy, unlike the ones we can buy from the Philippines. If you’re using the Del Monte or Hunt’s brand, you may need to adjust the tomato sauce to ½ cup to 1 cup. Trust your gut and follow your palate. That’s what I do when it comes to balancing the flavors of a dish.
12. Cover the dish and let it boil under lower heat.
At this point, I wait for my pork to tenderize. This step would take another 15-20 minutes.
13. Add in the bell peppers and dried bay leaves.
14. Season with salt and pepper.
15. Serve with hot steamy rice.
There you have it! Looks yum! Tastes yum, too!
It’s no surprise that we like eating this pork dish. Menudo is a “cousin” of the Afritada, Kaldereta and Mechado. (I get confused with these, sometimes. LOL!) There are a lot of similarities among these dishes; but what makes menudo different is the liver ingredient. At least, that’s how I disassociate it from the other Filo tomato-based menus.
I have shared with you a menudo recipe a while back. In fact, it was way back! For this post, I’d like to update you with another way of cooking pork menudo. This one's another easy way of cooking the dish. I didn’t use raisins and green peas. While it is not necessary for my menudo recipe, you can always add them as additional ingredients when you cook menudo at home.
Let’s start!
Ingredients:
-Pork shoulders, 400g cut into cubes
-Pork liver, 200g cut into cubes
-Garlic, 5-7 cloves, chopped
-Onions, 1 whole cut into cubes
-Tomato, 1 whole, cut into cubes
-Carrots, 1 whole cut into cubes
-Potato, 1 whole cut into cubes
-Green bell peppers, ½ cut into cubes
-Hotdogs, 2 pieces, cut thinly
-Soy sauce, 2tbsp
-Fish sauce, 1tbsp
-Tomato sauce, 1/4 – 1/3 cup
-Dried bay leaves, 5-8 pieces
-Salt and pepper, to taste
-Water, 1 cup
-Cooking oil, 2-3tbsp
Directions:
1. Put oil on a heated pan.
2. Under medium heat, sauté the garlic until it turns golden.
3. Put in the onions. Stir well.
4. When the onions sweat, put in the pork.
5. Cook the pork well under medium heat.
6. Season with fish sauce.
Cooking the pork takes a lot time. I fried the pork for 12-15 minutes under medium heat to achieve the color that I wanted. I stir the dish after every 4-5 minutes to make sure that the pork doesn’t burn. When you get brown almost burnt texture of the meat, proceed to the next step.
7. Put in the tomatoes. Stir well.
8. Add the hotdogs and pork liver.
9. When the pork liver changes color (they do cook very quickly), add in the carrots and potatoes.
10. Mix them well.
11. Add the water, soy sauce and tomato sauce. Stir well.
This is the Tomato Sauce that I used.
It is rather strong and tangy, unlike the ones we can buy from the Philippines. If you’re using the Del Monte or Hunt’s brand, you may need to adjust the tomato sauce to ½ cup to 1 cup. Trust your gut and follow your palate. That’s what I do when it comes to balancing the flavors of a dish.
12. Cover the dish and let it boil under lower heat.
At this point, I wait for my pork to tenderize. This step would take another 15-20 minutes.
13. Add in the bell peppers and dried bay leaves.
14. Season with salt and pepper.
15. Serve with hot steamy rice.
There you have it! Looks yum! Tastes yum, too!
