Pork Menudo

Pork Menudo Recipe
This Pork Menudo Recipe is an improved version of the first menudo dish and one of the first Filipino food that that I have posted when I was starting this food blog. That old menudo recipe was a based on carinderia cooking method where the pork meat was pre-boiled. Today I would like to share an improved version which is more adoptable to the household kitchen.

Pork Menudo with Rice

The ingredients for my latest version of menudo were sourced here in Australia. I do not see any reasons that ingredients would be an issue should you are living overseasPork liver is more often available in bigger supermarkets, and definitely if there is a meat shop on your location. Hot dog have become an essential ingredient for menudo although you can make menudo without it, your favourite type of hot dogs or sausages can be used, for this pork menudo recipe I used cabanossi a red smoked sausage made up of pork and beef meats. This menudo recipe is more on the dry side compared to the menudo recipe that I have posted, below are the list of my older menudo recipe should you want to check.

Menudo with Christmas Ham 
Pinoy Pork Menudo 
Pork and Chicken Menudo 
Special Pork Menudo with Olives 
Pork Giniling Menudo 
Vegetarian Menudo, Tofu Menudo 
Fish Menudo, Tuna Menudo 
Menudo with Baked Beans 
Beef Menudo 
Chicken Menudo 

Pork Menudo

More or less cooking method is the same, here is the recipe of my latest version of Pork Menudo.


1 kilo pork belly, cut into small cubes
1/3 kilo pork liver, cut into small cubes, rinse with water, drained
6 pieces Cabanossi sausage, cut crosswise into circle
2 medium size red/green bell pepper, cut into squares
2 medium size potato, cut into small cubes
1 large size carrot, cut into small cubes
1/2 cup green peas, pre-cooked
1 medium size onion, chopped
1/2 head garlic, chopped
3-5 pcs. bay leaf
1/4 cup fish sauce
1/4 cup soy sauce
1/2 cup tomato paste
1/2 cup raisin
1 tsp. sugar
1 tsp. paprika
1/4 cup cornstarch
salt and pepper
cooking oil

Cooking procedure:

In a sauce pan sauté garlic and onion, add in the pork and stir cook for 3 to 5 minutes. Add in the fish sauce, soy sauce, tomato paste, paprika and bay leaf stir cook for another 2 to 3 minutes. Add 1 to 2 cups of water bring to a boil and simmer for 10 to 15 minutes or until the pork are tender. Add in the potatoes and carrots and stir cook for 3 to 5 minutes. Add in pork liver, sausage, sugar and raisins continue to stir cook for 3 to 5 minutes or until the potatoes and liver are cooked and most of the liquid has evaporated. Add in the green peas and bell pepper, season with salt and pepper to taste. Now add in the cornstarch diluted in 1/4 cup of water to thicken sauce, cook for another 1 to 2 minutes. Serve with a lot of rice.


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