Pork Menudo
"Pork Menudo is a tomato-based dish, with small pork cuts, carrots, potatoes, bell pepper, and a little bit of pork liver or liver spread. One of the many staple dishes of Filipino cuisine. This way of cooking is popular because this is economical, since the meat and vegetables are chopped into small pieces, more people can be served, compared when the ingredients are cut into bigger pieces. With menudo, you get protein, carbs, vitamins and minerals, even for a small portion. The ingredients somehow are the same with Afritada, except the liver spread and the cuts of ingredients."
Serves8
Preparation Time10 min
Cooking Time30 min
Cooking MethodCasserole, Skillet
Ingredients
- 400 gram pork menudo cut
- 50 gram pork liver chopped into small pieces (or 1 tbsp liver spread)
- 1 large potato chopped into small cubes
- 1 medium carrot chopped into small cubes
- 1 large bell pepper chopped
- 1 red onion finely diced
- 3 clove minced garlic
- 1 tablespoon tomato paste
- 1 cup tomato sauce
- 2 cup water
- 1 pork cube
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar
- salt
- 2 teaspoon black pepper powder
- 1/2 teaspoon oregano powder
- bay leaf
- Cooking oil
Instructions
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Prepare the ingredients. Chop the carrots and potatoes into small cubes, and submerge them into a bowl of water with a tablespoon of salt. Let it sit there for 5 minutes, to prevent it from oxidizing, or the browning of the potato. While the carrots and potatoes are submerged, prepare the other vegetables and spices. Massage the pork cuts with salt, for 30 seconds, then wash under running water for another 30 seconds.
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Cook the menudo. Heat up a pan under medium fire. Add 3 tbsp of cooking oil, then add the minced garlic and onions. Sauté for 30 seconds or until the onions are translucent and tender. Add the pork cuts, and season with Worcestershire sauce, salt and black pepper. Sauté for 2 minutes, until there is no more pink meat. Create a space in the middle of the pan, and add the tomato paste. Let it cook there for 30 seconds, then mix with the meat. Cook for 2 minutes under medium low fire. Drain the potatoes and carrots, then add to the pan. Season with salt and pepper, and mix well with the meat. Add the oregano powder and mix for another minute. Add the water, tomato sauce, pork cube, brown sugar, and bay leaf. Bring to a boil for 30 seconds, then switch to a slow simmer for 20 minutes, stirring occasionally. Add the bell pepper, and let it simmer for another 3 to 5 minutes. Taste the menudo, and adjust taste accordingly. Turn off the heat.
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Serve! Transfer into a serving bowl or dish, and garnish with more bell pepper or some of your favorite fresh herb or spice.