Menudo is another type of Filipino recipe that is compose of a stew of pork meat and liver cubes with potatoes, carrots and tomato sauce. But we can also use Chicken meat instead of pork meat and add chickpeas (garbansos) in your vegetable mixture.
This recipe reminds me of my husband story of how he learned to cook this Filipino menudo. He told us that he loves to cook this recipe during his college days. He learned the recipe by watching one of the Filipino cooking show. He wrote the ingredients, run to the nearby market, then cook immediately for dinner before he forgets. He said that the first try taste good and then added variations in his next cooking.
- 2 lb. pork belly, cut into cubes
- 1/2 lb. pork liver, cut into cubes
- 1/2 cup soy sauce
- juice of 1/2 lemon (or juice of 4 calamansi)
- 1/4 cup vegetable oil
- 3 cloves garlic, chopped
- 1 onion, chopped
- 2 cups tomato sauce
- 1 cup water
- 1 tsp. brown sugar
- 1 bay leaf
- 1 cup potatoes, diced
- 1 cup carrots, diced
- 1 cup red bell pepper, diced
- salt and pepper, to taste
Cooking Procedures :
- In a large bowl, combine pork with soy sauce and lemon juice (or calamansi juice). Marinate for an hour in the refrigerator. Remove pork from marinade, reserving the liquid.
- Heat oil in a large pot (or casserole) over medium heat. Fry potatoes and carrots until lightly brown. Remove and set aside.
- In the same pot, stir-fry the marinated pork; cook until lightly brown. Remove and set aside.
- Sauté garlic and onions until fragrant and translucent. Add pork liver; stir-fry for 5 minutes. Return pork and accumulated juices to pot; stir to combine.
- Add tomato sauce, water, brown sugar and bay leaf; stir. Bring to boil then allow to simmer for about 20 to 25 minutes or until pork and liver are tender.
- Add potatoes and carrots; stir and cook until tender. Season with salt and pepper. Add diced red peppers then simmer for another 2 minutes. Transfer to a platter and serve hot.