Pork Menudo 2 – Pinoy Food Recipe

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This is the second time to post for this Pork Menudo. If you want to take a look at the first Pinoy Food recipe for Pork Menudo, click here: Pork Menudo – Pinoy Food Recipe. What I like most on this Pinoy Food recipe is because I eat a lot of rice when this dish was served in our table. It’s a perfect combination of diced vegetables like carrots and potatoes put them together to for an amazing Pinoy Food dish. Overseas Pinoy Workers are craving for Pinoy Foods once they left our country, but I’m sure that they will always find a way to cook Pinoy Food recipes like this. I’m sure they’ll miss the taste. And I’m sure that they’ll always come back to Pinoy foods once they eat a lot of foreign foods. Here is the recipe for Pork Menudo:

Ingredients:
600 g. of pork belly or shoulder, skin on
250 g. of pork liver
60 to 70 g. of smoky Spanish sausage (see notes below)
1/2 tsp. of minced garlic
2 onions
3 potatoes, peeled
1 carrot, peeled
2 bell peppers
4 tbsps. of olive oil
1 15-oz. can of whole unpeeled tomatoes
1/2 tsp. of dried oregano
1/2 c. of raisins
1/3 c. of sweet peas
1 bay leaf
salt and pepper to taste

Procedure:
Cut the pork meat, liver, carrot and potatoes into 1″ x 1″ cubes. Refrigerate the liver until needed.
Cut the sausage into thin rings.
Roughly chop the onions.
Remove the seeds of the bell peppers (see how). Cut the peppers into thin slices.
In a heavy thick-bottomed pot or casserole, heat the olive oil.
Over medium-high heat, lightly brown the pork pieces.
Add the garlic and chopped onions. Cook until the vegetables start to soften.
Add the oregano, raisins, bell peppers, bay leaf and the canned tomatoes with all the liquid. Season with salt and pepper.
Bring to a boil, lower heat and simmer for 40 minutes.
When the pork is almost done, add the carrot and potato cubes. Simmer for another 10 minutes. There should be very little liquid left by this time. That’s the way it should be as menudo is not a soup.
Add the liver cubes. Simmer for another seven to 10 minutes. Adjust the seasonings, if needed.
Fish out the bay leaf before serving.
Serve hot with rice or bread.

Notes:
There are many kinds of Spanish chorizos sold in the market today. The most familiar is chorizo de Bilbao. You can use any variety. Just please don’t substitute hotdogs.

Unlike pork meat, pork liver becomes tougher with longer cooking. It is always advisable to add the liver towards the end of the cooking time. When liver is cut in small pieces, as with pork menudo, they are fully cooked within minutes. To test for doneness, take a piece of liver from the casserole after about 3 minutes of cooking. Pierce the liver through the center with a fork. If blood runs out, cook for another 30 seconds.

Are you satisfied with this recipe? If not, try this one: Pork Menudo – Pinoy Food Recipe. To be updated on the latest Pinoy Food Recipe post on this blog, subscribe here: Subscribe. You may also like to look at these Pinoy food recipes:

Recipe by: Home Cooking Rocks
Photo by: Panlasang Pinoy

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