Menudo is another popular Pinoy dish. It’s a dice pork meat and liver stew with lots of diced potatoes and carrots and of course hotdog or sausage. It is commonly serve at carinderias, canteens and eateries along side with guiniling. Menudo is easy to cooked and cheap as well because of all the potatoes that act as extender this probably the reasons why menudo and guiniling are common at carinderias. Some people do not like the taste of the liver especially the children that is why they shun away from menudo. Of course when prepared and cooked properly liver will enhance the true flavor of menudo, it would not be menudo with out the liver. The trick is you have to parboil the pork meat until about tender this way it would be possible to sutee the liver together with the meat with out overcooking the liver, it has to be sautéed until dry and start to sizzle for the aromatic ingredient to infuse. Menudo is no doubt one of the favorite carinderia food what's yours?


1/2 k. pork, cut into cubes
1/4 k. pork liver, cut into cubes
6 pcs. regular hotdog, cut into cubes
1 large bell pepper, cut into squares
2 medium size potato, cubed
1 medium size carrot, cubed
1 medium size onion, chopped
1/2 head garlic, chopped
1 tsp. peppercorns, crushed
2-3 pcs. bay leaf
1/4 c. soy sauce
2 c. tomato sauce
1/4 c. cornstarch
1/2 c. raisins
1 tsp. sugar
cooking oil

Cooking procedure:

Menudo - Cooking Procedure

In a sauce pan put pork and 1 c. water bring to a boil, simmer until pork is just tender and all the liquid has evaporated and start to sizzle. Add in garlic and onion pork liver and sutee for 2 to 3 minutes or until it start to sizzle. Add soy sauce tomato sauce, peppercorns and bay leaf stir cook for another 2 to 3 minutes. Add 3-5 cups of water bring to a boil and simmer for 10 to 15 minutes. Add in potato, carrot, hotdogs and sugar, simmer for another 5 to 10 minutes. Add salt to taste and thicken sauce with cornstarch dissolve in 1/2 cup of water. Add in bell pepper and raisins and cook for another minute. Serve with rice.


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