Pork Menudo

When you say menudo in California, what usually comes to mind is a spicy Mexican soup made with tripe. However, the menudo recipe we have here is the filipino version~ a colorful stew made with chunks of pork, liver, potatoes, carrots, bell peppers, garbanzo beans and a thick tomato base. Unlike its Mexican namesake, filipino menudo leans towards a slight sweetness due to the addition of raisins.

Although some interpretations of this recipe use canned tomato sauce, I prefer fresh tomatoes. It may entail an extra step of chopping, but the use of fresh tomatoes brings a special difference to the quality and flavor of the dish

Makes 4 Servings

1 1/2 lb boneless pork shoulder, sliced to cubes
1/2 cup liver, sliced to cubes
5 tomatoes, finely chopped
1 clove garlic, peeled and minced
1/2 onion, finely chopped
1/2 cup garbanzo beans
1 medium-sized potato, peeled and cubed
1 medium-sized carrot, peeled and cubed
1/4 cup bell pepper, cubed
1/4 cup raisins
3-4 cups water
2 to 3 tbsps vegetable oil
salt and pepper

 
In a wide sauce pot, heat oil. Lightly brown potatoes. Remove and set aside.

Saute onions and garlic until tender. Add pork. Continue to saute until lightly browned.
Add tomatoes. Saute and squish tomatoes with back of spoonuntil soft and “mushed up”.

Pour in water. Allow to a slow boil, around 3 to 4 minutes. Cover pot, lower heat and simmer until meat flakes easily with a fork, around 20 minutes.

Add garbanzo beans, raisins, potatoes and carrots. Continue to simmer for around 4 to 5 minutes.
Stir in liver and bell peppers. Simmer until liver is cooked and sauce has slightly thickened. Season with salt and pepper to taste.

 

Truly Pinoy Recipes in The CookMobile Archive:

Ginisang Pusit (Sauteed Squid with Tomatoes)

 

 

 

Pork Embutido