Menudo doesn’t need any introductions. After all, it’s a staple in some Filipino parties and fiestas, and you can even find it in an everyday dining table setting. It may sound Spanish but it actually is very Filipino. For those who aren’t that familiar with the dish, it’s a tomato sauce-based stew primarily composed of diced pork meat (though there are healthier variations using diced chicken meat) and livers, carrots, and potatoes. It’s so versatile that some would add more ingredients to the dish like red hot dogs, raisins, and bell peppers. For our version of Menudo, we also added green peas, garbanzos, and mushrooms.
Makes 5 servings
½ kilo Pork, Menudo cut
1 Tbsp Soy sauce
Juice from 3 calamansi
¼ cup Butter
½ cup Chopped onions
1 tsp Minced garlic
1 (150g) pouch Jolly Tomato Paste
1-2 cups Water
1 Bay leaf
150g Pork liver, cut into cubes
1 cup Cubed potatoes
1 cup Cubed carrots
1 cup Chopped green bell peppers
1 (155g) can Jolly Gren Peas, drained
1 (225g) can Jolly Garbanzos
1 (440g) can Jolly Whole Mushrooms, drained and quartered
Salt and pepper, to taste
¼ cup Raisins
- Marinate pork in soy sauce and calamansi juice. Chill in the refrigerator for at least an hour.
- In a large pan over medium heat melt the butter. Sauté onions then garlic until fragrant. Add in the marinated pork and let it brown
- Add the Jolly Tomato Paste and water then stir. Cover and let it boil and simmer under low heat for about 20 minutes, until meat is tender.
- Add the bay leaf, pork liver, potatoes, carrots, green bell peppers, Jolly Green Peas, Jolly Garbanzos, and quartered Jolly Whole Mushrooms. Stir and let it simmer for another 10 minutes until potatoes and carrots are tender. Season with salt and pepper to taste.
- Before removing from the heat add the raisins. Serve with hot white rice and patis.