Menudo Recipe Kapampangan Style
A scrumptiously rich tomato-based stew of pork meat and liver. This classic Filipino Menudo recipe will wow you with its amazing flavors considering the simplicity of the ingredients used!
This traditional Filipino dish is different from the Mexican Menudo. The Mexican version is soup-based, it is not a stew. They also use tripe and chilies as their main ingredient while our version uses sliced pork meat and liver. Common vegetables like potatoes, bell pepper, and carrots are used. Sometimes green peas and raisins And of course, let's not forget - the hotdog!
It is one of the most common dishes you will see served when feeding a large crowd. It's a favored dish on Fiestas, celebrations, and family gatherings! It is also ever-present on menus of
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First, it's a guaranteed crowd-pleaser because it is so flavorful and filling. Especially when paired with rice or bread! Second, it's very economical. You can make quite a large serving without breaking your budget as the ingredients used are very simple. Lastly, it is very easy to cook! It's a one-pan, no-fuss dish that does not require intricate steps to complete.
I remember my mama expertly cooking this dish in huge wok. It's a big hit with the student customers in our canteen. They will order one serving of Menudo and two servings of rice and will always ask for extra sauce to be added! Your typical student budget meal!
Vegetables- the usual veggies added to the dish are garlic, onions, potato, carrots, and bell pepper. Some recipes also include green peas, garbanzos, raisins, dried bay leaf, annatto seeds, and chickpeas.
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Sauce- some of the more creative recipes out there incudes the use of cheese, butter, paprika, Worcestershire sauce, and even Sprite to spice up their Menudo sauce!
The different ingredient used per recipe depends on the availability per region. Some will also add more ingredients to make it more special for celebrations to differentiate it from the usual way it cooked for everyday meals.
Marinating the pork meat and liver in lemon or calamansi (Philippine lime) juice is optional. It gives the dish a pop of tanginess that makes it tastier. Others also prefer soaking their meat and liver in a soy-calamansi mixture.
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Cut your meat and vegetables in uniform pieces as much as possible. This will make them cooked at the same time. You do not want some mushy carrots or potatoes while some are still al dente.
Cut the meat into bite-size cubes to allow them to cook faster with less simmering time. It also provides more open surfaces that will soak up the tomato gravy!
You can use different pork cuts for this dish. The most common are kasim (pork shoulder), and pigue (ham/leg cut). If you prefer a cut with more fat content, you can also use liempo (pork belly).
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Make sure to follow the sequence of ingredients in this recipe. Do not cook the liver and pork at the same time. You have to simmer the pork longer to soften the meat. Pork liver does not require a long cooking time, or else it will become tough and chewy. Add the veggies last to make sure that they retain some of their natural texture and vibrancy.
Have a feast with this classic Filipino Menudo recipe. A tomato-based stew of pork meat and liver usually served at special occasions like Fiestas.
Like all tomato-based stews, Menudo is best eaten the following day to give it some time for the flavors to blend. If you've got the time, cook the pork meat longer over low heat to make sure the meat is really tender. If in a hurry, use a more tender cut like the loin. Pork belly may be added.
Vegan Menudo (one Pot Filipino Style Stew)
Calories: 376 kcal Carbohydrates: 15 g Protein: 24 g Fat: 24 g Saturated Fat: 6 g Cholesterol: 168 mg Sodium: 499 mg Potassium: 772 mg Fiber: 4 g Sugar: 7 g Vitamin A: 12480 IU Vitamin C: 53.2 mg Calcium: 50 mg Iron: 10.9 mg
This recipe was originally published in May 2017. Updated in November 2020 to include new photos, more tips, and a recipe video.Pork Menudo is the number one on the list of my comfort foods and it’s hard for me to last a month without trying one – literally. Some would say that I am addicted to this food while others would use the term “obsession”, I just simply look at it as a necessity – a basic necessity that I cannot live without.
In almost every Philippine town fiestas or gatherings, Pork Menudo can be seen in the dining table. This is one of the favorite “putahe” (dish) served and this was the reason why different variations of this dish existed. Many Pork Menudo recipes include hotdogs (pinoy red hotdogs), green peas, or garbanzos and others would add sun dried raisins too. I think that it is a regional thing because almost different provinces have their own version. I must admit that all variation tastes as good as everyone else but I prefer the version that I grew up eating, “
Menudo: Recipes, How To Cook, Storage Tips And More
There are some people asking if they can use Filipino spaghetti sauce as an alternative for tomato sauce. I do not see it as an issue. In fact, I use it sometimes to cook Menudo and other tomato based dishes. The Filipino store is 30 minutes from my place; getting these ingredients online (if there is no immediate need) is beneficial for me. Another somewhat similar recipe that you can make is pork giniling. It uses ground pork and is perfect when served with boiled eggs.
This pork menudo recipe requires the meat to be marinated in soy sauce and lemon first before cooking. Combine the pork, soy sauce and lemon in a bowl. Mix well and let it stay for at least 1 hour. It will be better to store the bowl inside the refrigerator while you marinate to avoid contamination. Make sure to cover the bowl before doing this.
Take the pork out of the fridge 15 minutes before cooking. Start to saute the garlic and onion. You will notice that this method is common in Filipino cuisine. Most Filipino foods are cooked starting with sauteing garlic and onion.
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Once the onions are soft, add the marinated pork and cook until it browns. Add tomato sauce (you can also use crushed tomatoes), water (or beef broth), and bay leaves. We are using dried bay leaves for this recipe. Cover and simmer until the meat gets tender — which is usually 40 to 60 minutes depending on the quality of the meat. Once the meat is done, it is time to add the sliced liver. You can add the liver fresh or you can saute it first in ginger and garlic to make it less gamey. Add the veggies after this step and continue to cook for a few more minutes.
Add the salt and pepper depending on your preference. Also, try not to overcook the potato and carrots because it will getvery soft — unless you prefer it that way.
Menudo can make for an incredibly tempting dish to finish all on your own. But considering how jam-packed it is with ingredients, you might find yourself unable to eat all of it in one sitting. But never fear, as this dish can actually get better with more time in storage. With all of your flavors— from the garlic to the tomato sauce— settling in nicely over time, you might get a richer taste from more days of letting it rest. Simply make sure that you’re storing it properly, and that you keep an eye on how long you’re setting it aside so that it doesn’t rot.
Filipino Pork Menudo Recipe
For this, we will be refrigerating the Pork Menudo. With that, you have to make sure that your dish is down to room temperature before we do anything else, as it might still be hot off the stove. When it’s perfectly cool, you can put it in a resealable bag, or any airtight container you might have.
Then slip this into your refrigerator for about 3 days of your Menudo staying great for consumption. But if you need it for an event or a meal that’s a little further in the future, feel free to place it in your freezer. You can expect this to last for 2 months when you freeze it.
One of the most ideal ways to go about this is by using your stove again, and pouring your mixture back into a saucepan. You can reheat the Menudo over low heat, until you get an internal temperature of about 165 °F. This would mimic the taste of your freshly cooked Menudo.
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But if you’re in a bit of a hurry, there’s also the option of microwaving. This is also best for if you’ve stored some of this dish to bring to work. All you have to do is take that Menudo you’ve packed away, and microwave it within intervals of 2 to 3 minutes. Keep checking your dish if it’s warm enough for you. Also make sure that you use a microwave-safe container for this.
Now you’ve got a
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