Menudo I

Ingredients :

  • 1 lb. pork, cut into cubes
  • 1/2 lb. pork liver, cut into cubes
  • 4 Chinese sausage, cut into cubes
  • 3 tbsp. vegetable oil
  • 1 tbsp. atsuete oil (optional)
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 4 tomatoes, diced
  • 3 tsp. fish sauce
  • 1/2 tsp. paprika
  • 1 cup water (or chicken stock)
  • 4 potatoes, diced
  • 2 carrots, diced
  • 1 cup chickpeas, wash and drained
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • salt and pepper, to taste
  • 1/4 cup raisins (optional)
(Metric Conversion Cooking)

Cooking Procedures :

  1. Heat 1 tbsp. oil in a large skillet over medium heat. Fry potato cubes first; then carrots just until half done. Transfer to a bowl; set aside.
  2. In the same skillet, heat 1 tbsp. oil over medium-high heat. Stir-fry pork cubes, about 3 to 5 minutes or until lightly brown. Transfer to a plate; set aside.
  3. Heat remaining oil (and atsuete oil, if using) over medium heat. Sauté garlic and onion until fragrant and translucent. Add tomatoes; stir until tender and wilted. Add pork liver and Chinese sausage; stir-fry for 3 minutes.
  4. Return pork and accumulated juices to skillet. Season with fish sauce and paprika; stir to combine. Add water (or chicken stock, if using); bring to a boil then allow to simmer, about 20 to 25 minutes or until pork and liver are tender.
  5. Add potatoes, carrots and chickpeas; stir, cook until tender. Season with salt and pepper. Add diced bell peppers and raisins (if using); simmer for another 2 minutes.
  6. Transfer to a serving platter. Serve hot.

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