special menudo

How to cook your everyday Menudo. See, Menudo has been a mainstay in 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. I am sure each of us have different way of cooking menudo. Here is a simple recipe though it has a lot of ingredients needed

INGREDIENTS:

500 grams pork kasim or pigue, washed and drained
250 grams pork liver, washed and drained
1½ teaspoons 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 green peas, drained (about 155 grams)
salt and ground black pepper, to taste
sugar, optional

PROCEDURE:

1. 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.

2. 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.

3. Stir in the pork kasim (or pigue) and liver. Cook until lightly browned. Add the red bell pepper, soy sauce and patis, if desired. 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

Check out my recipe blog for another variation on the menudo "Fiesta Menudo"