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You are here: Sandraduazo (talk) 03:44, 5 September 2017 (UTC)Home / Featured Recipes / Pork Menudo Recipe Pork Menudo Recipe

Pork Menudo is the number one on the list of my comfort foods and it’s hard for me to last a month without trying one — literally. Some would say that I am addicted to this food while others would use the term “obsession”, I just simply look at it as a necessity – a basic necessity that I cannot live without.

In almost every Philippine town fiestas or gatherings, Pork Menudo can be seen in the dining table. This is one of the favorite “putahe” (dish) served and this was the reason why different variations of this dish existed. Many Pork Menudo recipes include hotdogs (pinoy red hotdogs), green peas, or garbanzos and others would add sun dried raisins too. I think that it is a regional thing because almost different provinces have their own version. I must admit that all variation tastes as good as everyone else but I prefer the version that I grew up eating, “Ang lutong bahay ni nanay” (my mom’s cooking).

PORK MENUDO September 2, 2013 By Lalaine 3 Comments

2 Stumble In California, menudo usually means a spicy Mexican soup made with chunks of tripe in a chili-infused broth. The recipe we have here, however, is the Filipino menudo~a colorful stew of pork, liver, potatoes, carrots, bell peppers, garbanzo beans in a thick tomato sauce. Unlike my other tomato-based afritada where I use canned tomato sauce, I prefer fresh tomatoes in my pork menudo, adding just a bit of annatto water to help with color. Give it a try and please let me know what you think on the comments below. Happy cooking!

Pork Menudo

PORK MENUDO Yield: 4 to 6 Servings INGREDIENTS 3-1/4 cups water 1 teaspoon annatto powder 1 tablespoon oil 1 small onion, peeled and chopped 2 to 3 cloves garlic, peeled and minced 1 pound boneless pork shoulder, cut into 1-inch cubes 5 tomatoes, chopped 1 tablespoon fish sauce 1 medium potato, peeled and cut into 1-inch cubes 1 large carrot, peeled and cut into 1-inch cubes ½ cup garbanzo beans ¼ cup raisins ½ cup liver, cut into 1-inch cubes 1 small red or green red bell pepper, cored, seeded and cut into 1-inch cubes salt and pepper to taste Get Ingredients Powered by Chicory INSTRUCTIONS

In a small bowl, dissolve annatto powder in ¼ cup water. Set aside. In a pot over medium heat, heat oil. Add onions and garlic and cook, stirring occasionally, until limp and aromatic. Add pork and cook until lightly browned. Add fish sauce and cook for about 2 to 3 minutes. Add tomatoes and cook, mashing occasionally with back of spoon, until softened and releases liquid. Add the remaining 3 cups water and the annatto water and bring to boil. Lower heat, cover and cook for about 30 to 35 minutes or until pork is tender. Add potatoes, carrots, garbanzos and raisins. Continue to simmer for around 4 to 5 minutes or until potatoes and carrots are tender. Add liver and bell peppers and cook for another 3 to 5 minutes or until liver is cooked through and sauce is thickened. Season with salt and pepper to taste. Serve hot.