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Thursday, March 28, 2024
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HomeMenudo Filipino

Menudo Filipino

I grew up practically knowing Menudo as a special dish.I am very fond of it either.During occasions I would always include Menudo on my list because of its taste and versatility.Some older ones would prefer this with beer, gin or whisky.The children love Menudo with rice especially if it has slices of hotdogs included.Others like me,we love Menudo with white bread and the best characteristic of Menudo,it can also last longer,just keep it in a glass container and set aside in the fridge and it will last for a week.I have a friend who I remember,his great grandmother would cook menudo and the shelf life would last for months,wow!I wish I can do that.

Ingredients

600 gms  pork shoulder  butt  cut into small cubes
2 tablespoons  light soy sauce
1 tablespoon  rice wine
2 tablespoons  all purpose flour
150 grams  pork liver  cut into small cubes (optional)
1 teaspoon  apple cider vinegar
1 teaspoon  light soy sauce
1 can whole  tomato  chopped
1/2 cup  beer
3 cups  chicken broth
3 tablespoons  tomato sauce
1/2 cup  chopped  onion
6 cloves  garlic  grated
2 large  Chorizo  Bilbao sliced in a round like rings
3/4 cup  potato  cut into small cubes
3/4 cup  carrot  cut into small cubes
1/2 cup  chickpeas
1/2 cup  red  bell pepper  cut into cubes
1/2 cup  raisin
1 1/2 teaspoons  salt
2 teaspoons  fish sauce
1 1/2 teaspoons  ground  white pepper
1 teaspoon  paprika
1/4 teaspoon  oregano
1  bay leaf
1/4 cup  cheddar cheese  grated
1/4 cup  olive oil+ 2 tbsp+ 2 tbsp

Preparation

1. In a bowl combine the meat,soy sauce,rice wine and cornstarch.
2. Mix  until well combined and  marinate  for 3 hours.Set aside in the fridge.
3. In another bowl.combine pork liver,apple cider vinegar and light soy sauce.
4. Mix  well and set aside in the fridge.
5. In a sauce pan,heat 1/4 cup olive oil and  brown  the meat.Set aside
6. Using the same pan,add 2 tbsp olive oil and  fry  the potato for 30 seconds.Set aside
7. Using the same pan,add 2 tbsp olive oil and saute garlic and onion.
8. Caramelize  the onion then add 3 tbsp tomato paste.
9. Saute the mixture for 30 seconds and add the  browned  pork and  slices  of chorizo
10. Mix  until well combined then…
11. Add the whole  chopped  tomato including the sauce,beer,paprika,oregano and bay leaf
12. Cover and  simmer  for 15 minutes then add 3 cups chicken broth.
13. Cover again and  simmer  for 30 minutes.
14. After 30 minutes,add the liver,potato,carrot,chickpeas,fish sauce,salt and pepper.
15. Cover and  simmer  for another 10 minutes then add grated cheddar cheese,red bell pepper cubes and raisin
16. Check the  taste  and  simmer  for 10 minutes more.
17. Turn  off the heat.Now ready to  serve.
18. Note: My family is not a pork liver fan,so I did not add pork liver here but don’t worry the  taste  is rather great without it.
Credit: Foodista

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