Filipino Menudo
Filipino Menudo
Ingredients
- 1 tablespoon cooking oil
- 1 red onion, diced
- 4 cloves garlic, minced
- 500 g pork shoulder, diced
- 1/4 cup soy sauce
- 1/4 cup calamansi juice, (or lemon/lime)
- 1/4 cup water
- 2 tablespoons sugar
- 1 teaspoon black pepper
- 1 bay leaf
- 1 cup pork stock, (or water)
- 1 can tomato paste, (115g)
- 1 cup potatoes, diced
- 1/2 cup carrots, diced
- 1/2 cup green peas
- 1/4 cup hotdogs, sliced
- 1/4 cup pork liver, diced
Instructions
- 1
Heat 1 tablespoon of cooking oil in a pan over medium heat. Add the 1 diced red onion and sauté until it has softened, about 3-5 minutes. Then, add the 4 cloves of minced garlic and continue to sauté until fragrant, about 1 minute.
⏱️ 6 min
- 2
Add the 500g diced pork shoulder to the pan. Brown the pork until it changes color on all sides, about 5-7 minutes.
⏱️ 7 min
- 3
Pour in 1/4 cup of soy sauce. Add 1/4 cup of calamansi juice (or lemon/lime juice), followed by 1/4 cup of water. Sprinkle in 2 tablespoons of sugar and 1 teaspoon of black pepper. Add 1 bay leaf. Mix all ingredients thoroughly.
⏱️ 3 min
- 4
Cover the pan and let the pork simmer for 15-20 minutes, or until the pork is tender. Stir occasionally to prevent sticking.
⏱️ 20 min
- 5
Pour in 1 cup of pork stock (or water). Add the 1 (115g) can of tomato paste. Mix well until the tomato paste is fully incorporated into the sauce.
⏱️ 3 min
- 6
Add 1 cup of diced potatoes and 1/2 cup of diced carrots to the pan. Mix and continue to simmer, uncovered, until these vegetables are tender, about 8-10 minutes.
⏱️ 10 min
- 7
Stir in 1/2 cup of green peas, 1/4 cup of sliced hotdogs, and 1/4 cup of diced pork liver. Mix everything together gently.
⏱️ 2 min
- 8
Simmer for another 5 minutes to allow the flavors to meld and ensure the pork liver is cooked through.
⏱️ 5 min
- 9
Serve the Filipino Menudo hot, preferably with steamed rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Filipino Menudo
- 1 tablespoon cooking oil
- 1 red onion, diced
- 4 cloves garlic, minced
- 500 g pork shoulder, diced
- 1/4 cup soy sauce
- 1/4 cup calamansi juice, (or lemon/lime)
- 1/4 cup water
- 2 tablespoons sugar
- 1 teaspoon black pepper
- 1 bay leaf
- 1 cup pork stock, (or water)
- 1 can tomato paste, (115g)
- 1 cup potatoes, diced
- 1/2 cup carrots, diced
- 1/2 cup green peas
- 1/4 cup hotdogs, sliced
- 1/4 cup pork liver, diced
Instructions
- 1
Heat 1 tablespoon of cooking oil in a pan over medium heat. Add the 1 diced red onion and sauté until it has softened, about 3-5 minutes. Then, add the 4 cloves of minced garlic and continue to sauté until fragrant, about 1 minute.
⏱️ 6 min - 2
Add the 500g diced pork shoulder to the pan. Brown the pork until it changes color on all sides, about 5-7 minutes.
⏱️ 7 min - 3
Pour in 1/4 cup of soy sauce. Add 1/4 cup of calamansi juice (or lemon/lime juice), followed by 1/4 cup of water. Sprinkle in 2 tablespoons of sugar and 1 teaspoon of black pepper. Add 1 bay leaf. Mix all ingredients thoroughly.
⏱️ 3 min - 4
Cover the pan and let the pork simmer for 15-20 minutes, or until the pork is tender. Stir occasionally to prevent sticking.
⏱️ 20 min - 5
Pour in 1 cup of pork stock (or water). Add the 1 (115g) can of tomato paste. Mix well until the tomato paste is fully incorporated into the sauce.
⏱️ 3 min - 6
Add 1 cup of diced potatoes and 1/2 cup of diced carrots to the pan. Mix and continue to simmer, uncovered, until these vegetables are tender, about 8-10 minutes.
⏱️ 10 min - 7
Stir in 1/2 cup of green peas, 1/4 cup of sliced hotdogs, and 1/4 cup of diced pork liver. Mix everything together gently.
⏱️ 2 min - 8
Simmer for another 5 minutes to allow the flavors to meld and ensure the pork liver is cooked through.
⏱️ 5 min - 9
Serve the Filipino Menudo hot, preferably with steamed rice.
⏱️ 1 min