Pinoy Pork Menudo
Pinoy Pork Menudo. Most Pinoy grow up with menudo with hotdogs as meat extenders. Particularly the younger Pinoy generations would have thought that the Pinoy menudo should have the red hotdog as a must ingredients otherwise it would not be a proper menudo. As an OFW whenever we cooked menudo we always make it a point that a Pinoy hotdog and make the extra trip to the Asian or Pinoy food store for that popular brand of Pinoy hotdog or if not available used a similar red dyed hotdog for our menudo.
Did you know that the hotdogs was just an alternative to the Spanish chorizo? The Spanish chorizo or any other similar chorizo would most at the time not available to most Pinoy households not to mention that chorizo are costly. The cheaper alternative was the Pinoy hotdogs, they are readily available cheap and even cheaper than the meat itself, and hotdogs has eventually become as a meat extender as well.
Today I would like to share my version of the Pinoy Pork Menudo without the hotdog. Cooking is basically similar to our regular menudo, we just omitted the hotdog and use the proper Spanish chorizo ingredient.
Here is the recipe of my version of a Pinoy Pork Menudo without the hotdog.
1 kilo pork belly, cut into small cubes
1/3 kilo pork liver, cut into small cubes, rinse with water, drained
1 medium size pieces Spanish chorizo, cut into small cubes or wedges
2 medium size red/green bell pepper, trimmed, de-seeded, cut into squares
2 medium size potato, peeled, cut into small cubes
1 large size carrot, peeled, cut into small cubes
1/2 cup green peas, pre-cooked
1/2 cup chickpeas, 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 or all propose flour
salt and pepper
In a sauce pan sauté garlic, onion and Spanish chorizo until fragrant, 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, 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 chickpeas and bell pepper and cook for another 1 to 2 minutes, 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 hot with a lot of rice.