Ultimate Menudo
Ultimate Menudo
Ingredients
For the Menudo
- 1/4 cup red oil, or as needed
- 4 hotdogs, diced
- 2 potatoes, diced
- 2 carrots, diced
- 1/2 pound pork liver, diced
- 1 teaspoon salt, or to taste
- 4 cloves garlic, minced
- 1 red onions, chopped
- 1 pound pork shoulder or belly, diced
- 1/2 teaspoon black pepper, or to taste
- 1/4 teaspoon MSG, optional
- 2 tablespoons fish sauce
- 2 tablespoons oyster sauce
- 1/2 cup pineapple juice, from a can
- 1 packet Filipino style spaghetti sauce
- 1 tablespoon liver spread, from a can
- 2 bay leaves
- 1/2 cup green peas, canned, drained
- 2 tablespoons tomato ketchup
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1/4 cup grated cheese, for garnish, optional
Instructions
- 1
Heat red oil in a large pan over medium-high heat. Add the diced hotdogs and fry until lightly browned. Remove from the pan and set aside.
⏱️ 5 min
- 2
Add the diced potatoes and carrots to the same pan. Fry until tender-crisp and slightly browned. Remove from the pan and set aside with the hotdogs.
⏱️ 8 min
- 3
Add the diced pork liver to the pan with any residual oil. Season with a pinch of salt. Sauté briefly, about 1-2 minutes, until the liver changes color and is cooked through. Be careful not to overcook to prevent it from becoming rubbery. Remove from the pan and set aside in a separate bowl.
⏱️ 3 min
- 4
Add more red oil to the pan if needed. Add the minced garlic and sauté until fragrant, about 1 minute.
⏱️ 2 min
- 5
Add the chopped red onions to the pan and continue to sauté until they are translucent and slightly reddish, about 3-4 minutes.
⏱️ 4 min
- 6
Add the diced pork shoulder or belly to the pan. Season with salt, black pepper, and MSG (if using). Cook, stirring occasionally, until the pork is browned on all sides, about 8-10 minutes.
⏱️ 10 min
- 7
Pour in the fish sauce and oyster sauce. Stir well to combine. Add the pineapple juice, Filipino style spaghetti sauce, liver spread, and bay leaves. Bring the mixture to a simmer.
⏱️ 5 min
- 8
Reduce the heat to low, cover the pan, and let it simmer for 20-25 minutes, or until the pork is tender. Stir occasionally to prevent sticking.
⏱️ 25 min
- 9
Stir in the green peas, tomato ketchup, chopped red bell pepper, and chopped green bell pepper. Cook for another 5 minutes, or until the bell peppers are tender-crisp.
⏱️ 5 min
- 10
Return the fried hotdogs, potatoes, carrots, and cooked pork liver to the pan. Gently stir to combine all ingredients and heat through for 2-3 minutes.
⏱️ 3 min
- 11
Taste and adjust seasoning as needed. Serve hot, garnished with grated cheese if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Ultimate Menudo
For the Menudo
- 1/4 cup red oil, or as needed
- 4 hotdogs, diced
- 2 potatoes, diced
- 2 carrots, diced
- 1/2 pound pork liver, diced
- 1 teaspoon salt, or to taste
- 4 cloves garlic, minced
- 1 red onions, chopped
- 1 pound pork shoulder or belly, diced
- 1/2 teaspoon black pepper, or to taste
- 1/4 teaspoon MSG, optional
- 2 tablespoons fish sauce
- 2 tablespoons oyster sauce
- 1/2 cup pineapple juice, from a can
- 1 packet Filipino style spaghetti sauce
- 1 tablespoon liver spread, from a can
- 2 bay leaves
- 1/2 cup green peas, canned, drained
- 2 tablespoons tomato ketchup
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1/4 cup grated cheese, for garnish, optional
Instructions
- 1
Heat red oil in a large pan over medium-high heat. Add the diced hotdogs and fry until lightly browned. Remove from the pan and set aside.
⏱️ 5 min - 2
Add the diced potatoes and carrots to the same pan. Fry until tender-crisp and slightly browned. Remove from the pan and set aside with the hotdogs.
⏱️ 8 min - 3
Add the diced pork liver to the pan with any residual oil. Season with a pinch of salt. Sauté briefly, about 1-2 minutes, until the liver changes color and is cooked through. Be careful not to overcook to prevent it from becoming rubbery. Remove from the pan and set aside in a separate bowl.
⏱️ 3 min - 4
Add more red oil to the pan if needed. Add the minced garlic and sauté until fragrant, about 1 minute.
⏱️ 2 min - 5
Add the chopped red onions to the pan and continue to sauté until they are translucent and slightly reddish, about 3-4 minutes.
⏱️ 4 min - 6
Add the diced pork shoulder or belly to the pan. Season with salt, black pepper, and MSG (if using). Cook, stirring occasionally, until the pork is browned on all sides, about 8-10 minutes.
⏱️ 10 min - 7
Pour in the fish sauce and oyster sauce. Stir well to combine. Add the pineapple juice, Filipino style spaghetti sauce, liver spread, and bay leaves. Bring the mixture to a simmer.
⏱️ 5 min - 8
Reduce the heat to low, cover the pan, and let it simmer for 20-25 minutes, or until the pork is tender. Stir occasionally to prevent sticking.
⏱️ 25 min - 9
Stir in the green peas, tomato ketchup, chopped red bell pepper, and chopped green bell pepper. Cook for another 5 minutes, or until the bell peppers are tender-crisp.
⏱️ 5 min - 10
Return the fried hotdogs, potatoes, carrots, and cooked pork liver to the pan. Gently stir to combine all ingredients and heat through for 2-3 minutes.
⏱️ 3 min - 11
Taste and adjust seasoning as needed. Serve hot, garnished with grated cheese if desired.
⏱️ 1 min