Pork Menudo is a dish you can find in almost all Filipino gatherings from a simple get-together to town fiestas and holidays. It’s a favorite dish and many variations have evolved from different provinces in the Philippines. From the original variety of just pork, liver, potato, carrots and bell pepeper, add-ons suh as hotdog, raisins and green peas tastes as good if not better. Some would prepare pork menudo dry while others would prefer theirs with lots of sauce. I prefer my pork menudo to be saucy or “masabaw” because I mix the sauce with steamed rice. My favorite dipping sauce is fish sauce or “patis” with crushed chili peper or “siling labuyo”. It’s not really complicated to prepare this dish. Just make sure you have all the ingredients ready and you are good to go. Try my pork menudo recipe and give me your thoughts. Enjoy!
Prep Time: 15 minutes | Cook Time: 45 minutes
- 500 grams pork shoulder (Kasim), menudo cut
- 250 grams pork liver, menudo cut
- 3 pieces hotdog, cut diagonally (optional)
- 3 cloves garlic minced
- 1 onion chopped
- 1 tsp chopped kinchay (Chinese parsley)
- 1 carrot, diced
- 1 potato, diced
- 3 pieces bay leaf
- 2 tbsp fish sauce
- 2 tbsp cooking oil
- 200 grams tomato sauce
- salt and pepper to taste
- 1 cup water
- Saute onion, garlic and kinchay in 2 tbsp cooking oil.
- Add pork kasim and cook for 3 minutes.
- Add the fish sauce and cook for another 3 minutes. This step will enhance the flavor of the meat.
- Add pork liver and cook for 3 minutes.
- Add 1 cup water and simmer until pork kasim and liver are tender. Add more water as necessary.
- When meat is already tender, add the hotdog, tomato sauce, carrot, potato and bay leaf. Simmer for another 10 minutes.
- Add salt and pepper to taste and turn off heat.
- Serve hot.
Makes 4 to 6 servings.