Recipe: Two ways to cook delicious pork menudo

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Pork Menudo Recipe

Delicious pork menudo was a staple on every Filipino dining table. This rich dish of diced pork, liver, tomato-based potatoes is available in as many variations as there are ingredients available to the adventurous cook.

Delicious Pork Menudo Recipe Photo via Depositphotos

Renowned cook and culinary specialist Jill Sandique shares with us her two extraordinary versions of the pork menudo recipe made more delicious with Lea & Perrin's Worcestershire Sauce, the world's number one for over 165 years.

Lea & Perrins Worcestershire Sauce makes meat taste meatier. It has that unique taste with the perfect flavorful, sweet, flavorful and sour combination. Just a tablespoon of Lea & Perrins brings the taste of any meat dish to life.

Everyday Menudo Recipe by Jill F. Sandique

INGREDIENTS:

  • 500 grams of pork kasim or pigue, washed and drained
  • 250 grams of pork liver, washed and drained
  • 1½ teaspoons Lea and Perrins Worcestershire Sauce
  • 1½ teaspoons of calamansi juice
  • 1/8 teaspoon of ground black pepper
  • 3 tablespoons of cooking oil
  • 1 large onion, chopped
  • 3 cloves of garlic, chopped
  • 2 medium-sized tomatoes, chopped
  • 1 small red pepper, diced
  • 2 teaspoons of soy sauce
  • 1 teaspoon patis, optional
  • 2 ½ cups of water
  • 2 small potatoes, peeled and diced
  • 1 small can of green peas, drained (approx. 155 grams)
  • Salt and ground black pepper to taste
  • Sugar, optional

PROCEDURE:

  1. Cut pork kasim (or pork) and liver into ¾-inch cubes. Transfer to a bowl and add the Lea and Perrins Worcestershire sauce, calamansi juice and black pepper. Let rest for a few minutes.
  2. Pour the cooking oil into a frying pan or wok. Set the pan on medium to high heat and sauté the onion until translucent. Add the garlic and cook until flavorful. Add the tomatoes and sauté for another 3 to 5 minutes.
  3. Stir in the pork kasim (or pork) and liver. Cook until lightly browned. Add the red bell pepper, soy sauce, and patis if desired. Fry for 2 to 3 minutes, then add the water. Bring to a boil, then bring the heat to a boil.
  4. Cook until the meat is tender. Add the potatoes and cook until done. Stir in the green peas. Season to taste with salt, black pepper and sugar. Serve hot.

Yield: 3 to 4 servings

Fiesta Menudo Recipe by Jill F. Sandique

INGREDIENTS:

  • 500 grams of pork kasim or pigue, washed and drained
  • 250 grams of pork liver, washed and drained
  • 1 tablespoon Lea & Perrins Worcestershire Sauce
  • 2 teaspoons of calamansi juice
  • ¼ teaspoon of ground black pepper
  • 2 small potatoes, peeled and diced
  • Cooking oil for frying potatoes
  • 3 tablespoons of olive oil
  • 1 large onion, chopped
  • 3 cloves of garlic, chopped
  • 2 medium-sized tomatoes, chopped
  • 1 small red pepper, diced
  • 1 piece of chorizo ​​Bilbao, sliced
  • 1 teaspoon soy sauce
  • 2 teaspoons of patis
  • 2 tablespoons of liquid from sweet cucumber
  • 1 teaspoon of annatto / atsuete powder
  • 2 ½ cups of water
  • 1 small carrot, peeled and diced
  • 1 small can of chickpeas, drained (approx. 225 grams)
  • 1 small can of green peas, drained (approx. 155 grams)
  • 1 small can of Wiener sausage, sliced ​​(approx. 230 grams)
  • 2 whole sweet cucumbers, diced
  • 1 small box of raisins (approx. 30 grams)
  • Salt and ground black pepper to taste
  • Sugar, optional

PROCEDURE:

  1. Cut pork kasim (or piggy) and liver into ¾-inch cubes. Transfer to a bowl and add the Lea and Perrins Worcestershire sauce, calamansi juice and black pepper. Let rest for a few minutes.
  2. Boil the potatoes in hot oil until golden brown. Put aside.
  3. In the meantime, pour olive oil into a frying pan or wok. Set the pan on medium to high heat and sauté the onion until translucent. Add the garlic and cook until flavorful. Add the tomatoes and sauté for another 3 to 5 minutes.
  4. Stir in the pork kasim (or pork) and liver. Cook until lightly browned. Add the red peppers, chorizo ​​bilbao, soy sauce, patis and pickling liquid. Fry for 2 to 3 minutes.
  5. Dissolve the annatto / atsuete powder in water in a small bowl. Add to the meat mixture and bring to a boil. Bring the heat to a simmer and cook until the meat is tender. Add the carrot and cook until done.
  6. Add the remaining ingredients and season with salt, black pepper and sugar. Let simmer for 2 minutes and then throw in the fried potatoes. Serve hot.

Yield: 5 to 6 servings

Did you like our delicious pork menudo recipe? You can find more recipes and culinary tips at www.leaperrinskitchen.com.ph.

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Also read: Hot and spicy shrimp in a tomato recipe

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