Pork Menudo Overview
Menudo is a typical Filipino stew cooked with pork and sliced liver in a tomato sauce with carrots and potatoes. It has neither tripe nor red chile sauce, unlike the Mexican meal of the same name.
Menudo, similar to Sinigang, is a popular Filipino cuisine that can be found in both restaurants and street vendors (we call it carinderia). Usually served with rice, however, some people eat it with pandesal, a type of Filipino bread. There are many variations, but the basic premise remains the same: pork in tomato sauce. Green peas, tripe, and green capsicum are all used, but the taste is practically the same.
A hearty pork stew cooked with fresh tomatoes, potatoes, carrots, and garbanzo beans from the Philippines. It’s simple to prepare and tastes great with steamed rice.
- 600g pork belly, cut in small cubes
- 200g pork liver, cut in small cubes
- 1 large potato, cut in small cubes
- 1 large carrot, cut into small cubes
- 1 cup green peas
- 1/3 cup raisins
- 1 red capsicum, cut in small cubes
- 1 medium sized red onion, diced
- 2 cups chicken stock
- 1/2 cup tomato paste
- 3 large red tomatoes, diced
- 6 cloves garlic, minced
- 2 pcs bay leaves
- 1 tsp rubbed basil
- freshly ground black pepper
- fish sauce
- Sauté garlic and onion in oil in a saucepan.
- Add pork and brown on all sides.
- Add the bay leaves and chicken stock. Bring to boil, then reduce to a low heat for 10 minutes.
- Potatoes, carrots, liver, red capsicum, tomatoes, basil, and tomato paste are added to the saucepan. Cook over medium heat for 15 minutes.
- Add the raisins and green peas then simmer for 5 more minutes.
- Season to taste with fish sauce and freshly ground black pepper.
- Set and serve.