Pork Menudo Recipe
Delectable Pork Menudo has been a mainstay at any Filipino dinner table. This rich dish of cubed pork, liver, potatoes, with a tomato base, comes in as many variations as there are ingredients available to the adventurous cook.
Well-known chef and culinary specialist Chef Jill Sandique shares with us her two exceptional versions of the Pork Menudo recipe, made more delicious with Lea & Perrins Worcestershire Sauce, the world’s number one for over 165 years.
Lea & Perrins Worcestershire Sauce makes meat taste meatier. It has that unique flavor with the perfect tangy, sweet, spicy, and sour combination. Just a tablespoon or so of Lea & Perrins makes the taste of any meat dish come alive.
Everyday Menudo Recipe By Jill F. Sandique
INGREDIENTS:
- 500 grams pork Kasim or Pigue, washed and drained
- 250 grams of pork liver, rinsed and drained
- 1½ teaspoons Lea and Perrins Worcestershire Sauce
- 1½ teaspoons calamansi juice
- 1/8 teaspoon ground black pepper
- 3 tablespoons cooking oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 medium-sized tomatoes, chopped
- 1 small red bell pepper, diced
- 2 teaspoons soy sauce
- 1 teaspoon patis, optional
- 2 ½ cups water
- 2 small potatoes, peeled and cubed
- 1 small can of green peas, drained (about 155 grams)
- salt and ground black pepper, to taste
- sugar, optional
PROCEDURE:
- Cut Pork Kasim (or pigue) and liver into ¾-inch cubes. Place in a bowl and add the Lea and Perrins Worcestershire Sauce, calamansi juice, and black pepper. Set aside for a few minutes.
- Pour the cooking oil into a sauté pan or wok. Place pan over medium-high heat, then sauté the onion until transparent. Add the garlic and cook until aromatic. Add the tomatoes and sauté for another 3 to 5 minutes.
- Stir in the pork Kasim (or pigue) and liver. Cook until lightly browned. If desired, add the red bell pepper, soy sauce, and patis. Saute for 2 to 3 minutes, then add the water. Bring to a boil, then lower heat to a simmer.
- Cook until meat is tender. Add the potatoes and simmer until done. Stir in the green peas. Season with salt, black pepper, and sugar, if desired. Serve hot.
Yield: 3 to 4 servings
Fiesta Menudo Recipe by Jill F. Sandique
INGREDIENTS:
- 500 grams Pork Kasim or pigue, washed and drained
- 250 grams of pork liver, rinsed and drained
- 1 tablespoon Lea & Perrins Worcestershire Sauce
- 2 teaspoons calamansi juice
- ¼ teaspoon ground black pepper
- 2 small potatoes, peeled and cubed
- cooking oil for frying potatoes
- 3 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 medium-sized tomatoes, chopped
- 1 small red bell pepper, diced
- 1 piece chorizo Bilbao, sliced
- 1 teaspoon soy sauce
- 2 teaspoons patis
- 2 tablespoons liquid from sweet pickles
- 1 teaspoon annatto/atsuete powder
- 2 ½ cups water
- 1 small carrot, peeled and cubed
- 1 small can of garbanzos, drained (about 225 grams)
- 1 small can of green peas, drained (about 155 grams)
- 1 small can Vienna sausage, sliced (about 230 grams)
- 2 pieces whole sweet pickles, cubed
- 1 small box of raisins (about 30 grams)
- salt and ground black pepper, to taste
- sugar, optional
PROCEDURE:
- Cut pork Kasim (or pigue) and liver into ¾-inch cubes. Place in a bowl and add the Lea and Perrins Worcestershire Sauce, calamansi juice, and black pepper. Set aside for a few minutes.
- Cook potatoes in hot oil until golden brown. Set aside.
- Meanwhile, pour olive oil into a sauté pan or wok. Place pan over medium-high heat, then sauté the onion until transparent. Add the garlic and cook until aromatic. Add the tomatoes and sauté for another 3 to 5 minutes.
- Stir in the pork Kasim (or pigue) and liver. Cook until lightly browned. Add the red bell pepper, chorizo Bilbao, soy sauce, patis, and pickling liquid. Saute for 2 to 3 minutes.
- In a small bowl, dissolve the annatto/atsuete powder in water. Add to meat mixture and bring to a boil. Lower heat to a simmer and cook until meat is tender. Add the carrot and simmer until done.
- Add the rest of the ingredients and season with salt, black pepper, and sugar. Cook for 2 minutes, then toss in the fried potatoes. Serve hot.
Yield: 5 to 6 servings
Did you like our Delectable Pork Menudo Recipe? For more recipes and culinary tips, log on to www.leaperrinskitchen.com.ph.
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