Filipino Recipes: Pork Menudo for Dinner
While the Pinoy version of the pork menudo is red like its Mexican counterpart, these are two very different dishes and should not be confused with one another. It is unclear where the Philippine menudo originated from, but like many of our food, it may as well have been inspired by the Spanish, like the afritada and callos.
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Quite a common dish in the Philippines, the menudo is a mainstay in Filipino restaurants and eateries. It is usually paired with rice, but there are those who opt to eat it with bread. There are different versions of this dish, but the concept remains: pork in tomato sauce.
To add variety, green peas, tripe, and some green bell pepper can also be added, but ultimately, the mix depends on the cook. However, here is the basic menudo recipe in case you want a taste of Filipino cuisine for dinner:
How to Cook Pork Menudo
- 600 g pork belly, cut in cubes
- 200 g pork liver, cut in cubes
- 1 large potato, cut in cubes
- 1 large carrot, cut into cubes
- 1 cup green peas
- ⅓ cup raisins
- 1 red pepper, cut in cubes
- 1 medium-sized red onion, diced
- 2 cups chicken stock
- ½ cup tomato paste
- 3 large red tomatoes, diced
- 6 cloves garlic, minced
- 2 pcs bay leaves
- 1 tsp rubbed basil
- fresh ground black pepper
- fish sauce
- In a pot, sauté garlic and onion.
- Add pork and cook through.
- Add chicken stock and bay leaves.
- Bring to a boil and simmer for 10 minutes.
- Add potatoes, carrots, liver, red bell pepper, tomatoes, and basil.
- Add tomato paste to add flavor and color.
- Simmer for 15 minutes in medium heat.
- Add raisins, if so desired, and green peas, then simmer for 5 more minutes.
- Add a dash of flavor with fish sauce and season with freshly ground black pepper.
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