Recipe #2: PORK MENUDO

May 8th, 2008 § 27 comments

Menudo
My second recipe is a classic. You seldom go to a carinderia and not find Menudo on the menu. Menudo is a pork stew combined with vegetable and spices. The sweetness of raisins and the spice of pepper create an explosion of flavor in your mouth. Though, it takes time preparing the ingredients because of all the chopping and slicing, the cooking process is easy since all you have to do is dump everything in.

This Pork Menudo version is a little different because it lacks the usual red sauce from tomato sauce/paste or atsuete. It doesn’t have to be “red” to taste good, right? The good thing with Pork Menudo is that you can omit some of the ingredients depending on your preference (i.e., You may not add liver if you don’t like it). Some of the ingredients are normally included if served in a special occasion.

Pork Menudo

You will need:

  • 1 kilo pork, menudo cut (small cubes)
  • 1/4 kilo pork liver, cut into small cubes
  • 6 medium-sized tomatoes, minced
  • 5 medium-sized onions, minced (Red has more flavor, white has more sweetness.)
  • 4 medium-sized red/green bell pepper, minced
  • 4 cloves garlic, minced
  • 4 large potatoes, peeled and diced
  • 3 large carrots, peeled and diced (optional)
  • 1 cup frozen green peas (optional)
  • 1/2 cup raisins (optional)
  • 2 cups garbanzos, aka white chickpeas, cooked and peeled (optional)
  • 3 pieces chorizo de bibao or hot dogs (optional), sliced diagonally
  • 20 pieces hard-boiled quail eggs (optional)
  • 1 pork bouillon cube
  • 2 tbsp fish sauce (patis)
  • 1 small can of Reno liver spread
  • salt, pepper, and MSG to taste

How to prepare:

  1. Heat your wok or big kawali. Make sure it's hot before you put oil. Fry the potatoes until light brown. Set aside.
  2. On the same pan, add more oil, about 3 tbsp. Add the pork, garlic, tomatoes, onions, and bell peppers. Season with salt, pepper, MSG, fish sauce, and pork bouillon cube. Reduce to low heat. Juices will eventually come out from the vegetables so no need to add water. Cover while stirring occasionally. Simmer until pork is tender or until the liquid has almost dried up leaving a thick sauce.
  3. Add Reno liver spread, liver, and hot dogs/sausages, cover for about 5 minutes. I'm adding the liver at a later part because we don't want to overcook it. Liver cooks fast and it can be tough if overdone.
  4. Add the the rest of the ingredients. Simmer for 15 more minutes while stirring occasionally.
  5. Serve with rice.

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§ 27 Responses to Recipe #2: PORK MENUDO"

  • jaycy says:

    how many people can eat this serving?

  • SANG says:

    hi GJ! I’ve been searching for a menudo recipe and i found yours.. i think its a great idea for me to follow your steps by cooking it. i know its going to be delicious and yummier! i’m gonna cook it later! good luck to me! thanks GJ! :)

  • Chris Enriquez says:

    I will try this recipe on Saturday (dinner). I will cook for my husband. This will be my first time to cook menudo, maybe I will add some cheese to make it more “malinamnam”, my mom used to put some in her menudo and it taste really good. Thanks for this recipe. ^_^

  • Rhea says:

    Your blog has become my go-to site for Filipino recipes. I am going to try this menudo recipe soon; I’m sure it’s going to be delicious. Thanks so much for sharing your recipes.

  • dora says:

    il be trying this recipe for the very first time..thnks for this site..i cn be able to cook menudo by just following your instructions..i am excited :D

  • jopai tubo says:

    i so love this recipe, i am cooking it now for our media noche later.. hope my family loves it

  • Carlo Liao says:

    thanx 4 d recipe… i soooooo love it!!!! i will be cooking this 4 my hubby’s birthday…. hope he will like it!!!

  • Marly says:

    I Honestly Loves this recipe, and i’m going cook one whole kaserola for My Family haha.. my daughter ask me for carrots and potato wew! I’m excited : to see her eating my Menudo..

  • Xaireene Joyce Catipon says:

    how many servings of 1 kilo of cooked menudo have? Thanks for the recipe

  • Thanks for your recipe and the steps are just so easy to follow, hope I can make a delicious one. I’m 19, hope my girl find it delicious ^_^ tnx..

  • freiz says:

    yay im searching all along to find menudo recipe and thank i found it here.your procedure is easy to follow.ill gonna cook this tomorrow for my hubby’s birthday.yehey thanks!

  • B&B says:

    Hi GJ! After 2 years I’m cooking menudo again! Of course I haven’t forgotten your site. Although I make some twists in the recipe, yours is still the best starting point :-) THANKS!

    Again I cooked enough to feed an army, with batches stored in the freezer to last me ’til winter!

    B&B (now in Sovereign Harbour, Eastbourne)

    • GJ Coleco says:

      B&B, that’s the good thing with menudo. You can add and omit ingredients as you please. Which is good especially if you’re in a different country where you can’t find all the ingredients. Thanks again. :-)

  • Edgar Tanyen says:

    Dis recipe is realy yummy my wife leah cooks. It cost less than 500 pesos here in general santos city

  • Chef Jay says:

    I like the texture and color combination of this food. Hoping to try this myself soon. Happy cooking! :)canning salsa recipes

  • Anonymous says:

    Hi Guillermo,I was looking on the net for a menudo recipe that best resembles those made in Silang, Cavite. Great to discover yours! I just added some Spanish chorizo and smoked paprika to get that smoked taste from being cooked outdoors. I cooked the dish for a long time until the liver's crumbling–ooohhh la la! Great comfort food as I am in the UK.We kept the menudo in batches in the freezer. Five weeks after–we had the last batch for dinner tonight! THANKS! Until next time!B&BWalton-on-Thames, Surrey

  • Anonymous says:

    try it and it so yummy.. hubby likes it.. thank you

  • Guillermo Jose says:

    hi perth,thank you for trying out my dish. i hope you like it.;-)

  • Anonymous says:

    Hi Guillermo,I've been searching for menudo recipe online and I like the items in your recipe better than the others. I'm just starting to teach myself how to cook and I find your recipe yummy. You add extra information about the dish and your procedure is easy to follow too. Thanks. Mwuah!VangiePerth Australia

  • Anonymous says:

    thanks for this geejay! definitely a life saver! more recipes! beef stroganoff!

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