Pork menudo
November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ ConnieIngredients :
3/4 k. of pork belly or loin
1/4 k. of pork liver
1 tbsp. pf minced garlic
2 onions
4 tomatoes
2 bell peppers
3 potatoes*
1 carrot*
3 tbsp. of raisins
1/2 c. of sweet peas
1/2 c. garbanzos (chick peas), optional
1/4 c. of tomato paste
1 bay leaf
1 tbsp. of olive oil
1/4 c. of vegetable oil (if you’re going to fry the potatoes; see notes below)
meat broth or water
salt and pepper to taste
How to :
Cut pork meat, liver, carrot and potatoes into 1″ x 1″ cubes. Finely chop onions and tomatoes and 1 bell pepper. Dice remaining bell pepper.
*** There are three ways to prepare the potatoes and carrots for your menudo:
1) Fry them:
Heat a skillet. Pour in vegetable oil and and heat to smoking point. Fry the potato and carrot cubes, in batches, until the edges are lightly browned. Drain on paper towels and set aside.
2) Boil them:
Boil the carrot potato cubes in a little water for about 10 minutes. Drain and set aside.
3) Steam them:
Place the carrot and potato cubes in a steamer rack or wire basket. Cook over steaming water for about 20 minutes. ***
In a heavy saucepan or casserole, heat the olive oil. Over medium-high heat, brown pork pieces until the meat is no longer pink. Add the garlic and chopped onions, tomatoes, bell pepper. Cook until vegetables start rendering water (liquefy). Add the raisins, tomato paste, bay leaf and 1 c. of water. 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 about 2 minutes. Add cooked potato and carrot cubes, sweet peas and diced bell pepper. Adjust the seasonings. Stir to distribute ingredients. Lower heat, cover and simmer for another minute.
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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!