Menudo (Filipino Style)

Written by on in Filipinos
pork stew with carrots, celery, pickles, potatoes, and liver

Prep time: 30 minutes

Cooking time: 60-90 minutes

Ingredients :

2 lbs of pork butt or loin cut n cubes or strips is preferred
1/2 lb of pork liver cut in cubes
1 tbsp. of minced garlic
1 medium onion chopped
2 tomatoes sliced
1 small red bell peppers cut in strips                                                                                   1small green pepper cut in strips
2 potatoes sliced in small cubes
1 carrot sliced in small cubes
1 tbsp. of raisins
1/2 c. of sweet peas
1/2 c. garbanzos (chick peas), optional
1/4 c. of tomato paste
2 bay leaf
2 tbsp. of olive oil

1 tsp soy sauce
1/4 c. of vegetable oil (if you’re going to fry the potatoes; see notes below)
2 cups meat broth or water
salt and pepper to taste

For the marinate: 3 tbsp lemon juice and 2 tbsp soy sauce

Instructions:

– Marinate pork for at least 15-30 minutes in lemon/calamansi and soy sauce mixture.

– In a casserole, heat the olive oil. Over medium-high heat, brown pork pieces until the meat is no longer pink. Set aside on the casserole. Add the garlic and chopped onions, tomatoes until cooked well.

– Add the tomato paste, 1 tbsp soy sauce, bay leaf and 2 cups of water/broth. Season with salt and pepper.

– Bring to a boil, lower heat and simmer for an hour or until pork is tender. Check the amount of liquid once in a while. Add more broth or water, if necessary, about half a cup at a time. When the pork is tender, increase the heat to medium-low and add the liver cubes. Cook for another 20 minutes. Add cooked potato and carrot cubes, sweet peas and diced bell pepper. Adjust the seasonings. Stir to distribute ingredients. Serve over rice.

NOTE/TIPS:

– Adding a sweet dill pickle is an option. You can substitute this in place of raisins. Cut up in cubes or strips

– Eliminating liver is fine if you don’t eat liver. Can use liver spread also to make it thicker and more flavorful.

– Frying potato and carrots are optional.

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Currently residing in the bay area of Golden State, California. This started just to keep track on all my recipes to share with fam and friends. I am originally from Philippines, half Filipino(Mom), half Chinese(Dad). Lived in Big Island, Kona, Hawaii for 3 years as well. One of my passions is cooking and learned it as early as 15 yrs old from my Dad who loves to cook, and never ever writing recipes down, which I have acquired as well. Currently working as a Project Coordinator. I believed that having good food, plain, simple or not, (esp home-cooked meals) on the table, brings family closer. With almost 30 years of experience, I enjoy cooking multiple types of dishes to entertain friends and family as well. Name it – Japanese, Mexican, Italian, Chinese, Filipino, American, Indian, etc. Been in the US of A for about 30 years. Mum of two includes interests in food, photography, fashion, dancing, wine, makeup, skincare, travel, etc. I hope you enjoy the blog! Theresa

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