Today’s Recipe: Menudo

Pork stew in tomato sauce aka Menudo is our recipe for today. Another staple dish in Manila that’s full of flavor even the sauce is enough to eat with rice.

Here’s wachunid:

1/2 kilo pork menudo cut, 1 medium sized carrots diced, 1 medium sized potato diced, 1 small onion chopped, 3 cloves garlic chopped, 1 small red bell pepper diced, 1/4 cup soy sauce, 2 tbsp. oil, 2 pieces calamansi or a small lemon, 1 pack tomato sauce (about 1/2 cup), 1 teaspoon sugar (more or less depending on your taste), 1/2- 1 cup water, 1-2 pieces dried bay leaf, 2-4 pieces hotdogs sliced (optional), 1/2 kilo pork liver diced (optional), salt & pepper to taste.

Step 1: Combine pork, soy sauce and calamansi/lemon sauce and marinate for at least 30 minutes to 1 hour.

Step 2: Fry the carrots & potato in oil. This way, the vegetables will remain crunchy. Set aside.

Step 3: Heat oil and sauté garlic and onion. Add the marinated pork and cook for 5 minutes or until brown.

Step 4: Add the tomato sauce, water and bay leaves. Let boil for 30 minutes or until the pork is tender, add water if necessary. Add in carrots, potato and sugar, seasoned with salt and pepper to taste and simmer for 3 minutes. (This is also where you add in the pork liver and hotdog)

Viola! Menudo!

Sorry I forgot to take photos of it plated. If you want more sauce you can just add water and adjust the flavor by adding sugar, salt and pepper.

Enjoy!

Comments

  1. Eds Ramos says

    Thanks for this post. I saw it this morning before ako magpunta sa supermarket. We were supposed to have Fried Chicken for lunch but then I saw your post. Haha!

    I had a few adjustments lang like I omitted the bay leaf since I’m not fond of it talaga. I used cheesedog (picnic brand) and it was malasa and instead of red onions, I used white.

    In fairness, I am really learning how to cook with the recipes that you post and I am thankful for all the recipes.

  2. says

    Menudo has been a trusted partner with our staple food. Agree with the sauce can serve as your ulam already. Thanks for sharing.. :)

    I got a new tip, fry the carrots and potatoes so it will remain crunchy. :)

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