Menudo

Beginning with my childhood,  Christmas, New Year’s and Easter eves were always filled with anticipation for attending mass at midnight then enjoying a sumptuous Media Noche (midnight meal) afterwards. One of  the popular dishes for Media Noche was the menudo, usually eaten with steamed rice or hot pan de sal, the Filipino dinner bun.  Alternatively, families would serve the menudo with puto, a steamed rice cake.

The Filipino menudo is much like its Mexican counterpart.  It was introduced into the Philippine cuisine during the years of Spanish colonization.  Perhaps one distinction between the Mexican and Filipino menudo is that the latter is less soupy.

INGREDIENTS

1/2 lb  pork loin, boneless, cut into small cubes

1/2 lb pork liver cut into small cubes

2 small potatoes, peeled and cut into small cubes

1 medium carrot, cut into small cubes

1 cup raisins

1/2  small red bell pepper, seeded and cut into small cubes

1/2  small green bell pepper, seeded and cut into small cubes

1 8 oz tomato sauce

1 cup chicken broth

1 small onion, chopped

3 cloves garlic, peeled and crushed

2 tbsp olive oil

Salt & pepper to taste

DIRECTIONS

In a large wok, heat the oil in medium heat

Add garlic and cook until golden brown

Add the onion and saute for 1 minute

Add the pork and liver and cook for about 3 minutes, stirring constantly

Add the potatoes, carrots, bell pepper  and carrots and stir the mixture for another 3 minutes

Add the the tomato sauce and chicken broth and bring to a boil

Reduce heat, and simmer for 10 minutes (cover the wok)

Remove from heat and serve with steamed rice or pan de sal

(Makes 8-10 servings)

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2 thoughts on “Menudo

  1. Pingback: Igado (Ilocano pork and liver stew) « my bay kitchen

  2. Pingback: Chicken Afritada « my bay kitchen

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