Friday, June 28, 2013

Menudo (Pork and Liver Stewed in Tomato Sauce)







Whenever I hear the word "fiesta" (gathering) menudo comes in mind. Menudo is a traditional pork and liver stew in the Philippines. The difference between the Mexican menudo and the Filipino menudo is that the former uses tripe instead of liver and pork.

Menudo traditionally consists of diced pork, calves' liver and hotdogs simmered in tomato sauce with potatoes, sweet peppers, chickpeas or  green peas and raisins. Its slightly bittersweet and sour taste makes it a favorite at parties.

This is the menudo recipe that I have learned from my maternal grandparents. My lola (grandmother) has a sweet tooth and I can still remember how fragrant and sweet her menudo is. 


Ingredients:
  • 1 kilogram pork loin, cubed
  • 1/2 cup soy sauce
  • 4 pieces calamansi or 2 tablespoons fresh lemon juice
  • 2 tablespoons vegetable oil
  • 1 medium onion, minced
  • 4 cloves of garlic, minced
  • 1/2 cup Roma tomatoes, chopped
  • 1  15-oz can tomato sauce
  • 3 tablespoons tomato paste
  • 1/2 - 1 cup water
  • 1/2 kilogram calves' liver, diced
  • 1 cup hotdog, sliced diagonally
  • 1/2 cup potatoes, diced
  • 1/2 cup carrots, diced
  • 1/4 cup chickpeas / green peas
  • 1/2 cup green and red bell peppers, diced
  • 1/2 cup seedless raisins
  • 1 teaspoon sugar
  • Salt and pepper to taste
  • Dash of paprika (optional)
Procedure:
  1. Marinate pork in soy sauce and calamansi or lemon juice for an hour. 
  2. Heat oil in a large pot and saute garlic and onion over medium heat until garlic is golden brown and onion is translucent. Add tomatoes. Cook for 2-3 minutes. 
  3. Add the marinated pork. Cook for 6-8 minutes.
  4. Add the tomato sauce and tomato paste. Bring the mixture to a boil.  Lower heat and simmer for 30 to 45 minutes or until the meat is tender.  Add water if necessary.  
  5. Add liver and hotdogs. Cook for 5 minutes. 
  6. Add potatoes, carrots, chickpeas / green peas, bell peppers and raisins.
  7. Season with sugar, salt, pepper and / or paprika. Cook for 10-15 minutes.
  8. Serve over steamed white rice.
Variations:
  • Add peeled hardboiled quail eggs towards the end of cooking.
  • Add pineapple chunks to your menudo to give it a fresh fruity kick.

2 comments:

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