Pork menudo
Spanish in origin, menudo is similar to cocido, except that no chorizo de bilbao, (spanish sausage) is added. Menudo is a rich dish with sauce thickened and flavored by finely chopped onions, tomatoes and bell peppers. The acidity of the tomatoes and tomato paste is tempered by the sweetness of raisins.
Unlike pork meat, pork liver becomes tougher with longer cooking. It is always advisable to add the liver towards the end of the cooking time. When liver is cut in small pieces, as with pork menudo, they are fully cooked within minutes. To test for doneness, take a piece of liver from the casserole after about 3 minutes of cooking. Pierce the liver through the center with a fork. If blood runs out, cook for another 30 seconds.
The potato cubes can be pre-cooked by frying, boiling or steaming. However, pre-cooking them is not absolutely necessary. You can add them to the casserole about 15 minutes before cooking time is up. But you have to watch your dish carefully after adding them. Be sure that there is enough liquid to cook the potatoes. Bear in mind too that too much liquid will result in a soupy menudo. You will need to add more salt if you cook the potatoes this way as they will absorb much of the salt. The advantage is that they will also absorb flavor.
Menudo can also be cooked using boneless chicken thighs.
ShareYou might like these too...
Comments
13 Responses to “Pork menudo”Trackbacks
Some related discussions...-
[...] I’d perfected (in my humble opinion) my delicious versions of Chicken Adobo, Lumpia, and Pork Menudo, to name but a few. Granted I’d shared my masterpieces with non-Filipino friends who were [...]
-
[...] unless she had to. I used to say there were only only three dishes that she could cook — menudo, adobo (my version includes button mushrooms) and chicken curry — all of which were always [...]
-
[...] from a popular ulam (viand) served in Filipino carinderias (roadside eateries). It is basically menudo except that it is made with ground meat. In carinderias, the dish is usually garnished with [...]
-
[...] 2010: to learn how to cook. And when I do, the first dish I’m going to cook is my favorite menudo. Posted in [...]
If you want your own pic to show with your comment, go get a gravatar!
View the archive
| S | M | T | W | T | F | S |
|---|---|---|---|---|---|---|
| « Feb | ||||||
| 1 | 2 | 3 | 4 | 5 | 6 | |
| 7 | 8 | 9 | 10 | 11 | 12 | 13 |
| 14 | 15 | 16 | 17 | 18 | 19 | 20 |
| 21 | 22 | 23 | 24 | 25 | 26 | 27 |
| 28 | 29 | 30 | 31 | |||
Conversations
- mareza on '(Sick) purple basil': where did you buy your seeds,i like the thai one.i also read you have...
- mareza on 'Drunken pork with mango salsa': wow, this is what i want not too much work.my husband will love...
- Maricel on 'Sticky rice and mangoes with sweet coconut sauce (khao neaw mamuang)': A trick I learned is to...
- jay on 'Camaron rebosado': leslie thats exactly the cameron rebusado that i know. its grind shrimp with egg...
- Joy on 'Sticky rice and mangoes with sweet coconut sauce (khao neaw mamuang)': That looks great! I love the...
Stay updated!
Hi Connie,
Happy new year!
I’ll be hosting dinner again this weekend and was wondering what would go with menudo. Are you able to suggest a chicken dish and a vegetable entree?
Your recipes are truly very tasty.
Thanks!
Omar
can i use chicken livers? can i boil the carrots and potatoes with the pork towards the end instead of boiling them separately? thanks connie. i think i did good with the bistek and beef with broccoli.
chicken livers are much much better, felixberto. instead of boiling the carrots and potatoes, try pan-frying them. they acquire better texture that way.
bakit wala po yung recipe tyaka procedure
nasa page 2.
What is the yield of this recipe? How many servings?
Unless otherwise stated, recipes are for 4 persons.
For a person who is working alone or as OFW this particular information is very helpful to all of us. And since i left my country without any knowledge in cooking your information is very very important to me.
God Bless and have a Healhty Life now and Forever
Very Truly Yours;
Robert Llantero Loquillano
Microbiology Specialist
I’ve done the recipe twice already and it was phenomenal. Though I skipped the pork liver the second time around. I preferred without it after having the first attempt. But the recipe is definitely delicious. My hubby who’s “Puti” did really liked it too.
Thanks for the recipe!