Filipino Menudo Food

FILIPINO MENUDO

Filipino Menudo image

Comfort food Filipino style! This is one of my husband's favourite Filipino dishes. I make this in big batches because it freezes well, and it tastes better the longer you keep it. It can stay for up to 2 weeks in the freezer. This can also be cooked in a slow cooker like the usual slow cooker stew.

Provided by Pinaygourmet 345142

Categories Stew

Time 2h

Yield 10 serving(s)

Number Of Ingredients 17

Ingredients

1 kg pork tenderloin, cubed
3 medium potatoes, cubed
2 medium carrots, cubed
1/2 cup raisins
1 medium red bell pepper, diced
1 medium green bell pepper, diced
500 ml tomato sauce
100 g liver spread (originally, we use fresh pork liver but since it's very difficult to find a good liver, I substitute)
1 medium onion, chopped
2 garlic cloves, chopped
50 g grated romano cheese (Parmesan is also good)
2 bay leaves
1 cup Sprite (Yes, Sprite.)
4 tablespoons soy sauce
2 tablespoons lemon juice
1 lemon, zest of, only
ground black pepper

Steps:

Combine all marinade ingredients. Divide the marinade in halves. Save half. Add pork cubes on the other half with the bay leaf and marinate for at least 30 minutes.
Remove pork from the marinade, drip dry.
Sauté garlic and onion, add pork and the unused half of the marinade and bay leaf, simmer uncovered, reduce the liquid to half.
Add fresh pork liver if you prefer the fresh ingredient, cover and cook.
Add tomato sauce, liver paste (if this is what you're using), carrots, potatoes and raisins, simmer stirring occasionally.
Add peppers and adjust the seasoning.
Add the grated cheese, let it melt, stir and distribute evenly. Serve hot.

Nutrition Facts : Calories 284.3, Fat 7.7, SaturatedFat 3.1, Cholesterol 82, Sodium 868.5, Carbohydrate 27.2, Fiber 3.8, Sugar 11.4, Protein 26.9

FILIPINO MENUDO (PORK AND LIVER STEW)

Filipino Menudo (Pork and Liver Stew) image

This rich pork dish is usually prepared on special occasions or when expecting company.

Provided by lola

Categories Soups, Stews and Chili Recipes Stews Pork

Time 1h35m

Yield 10

Number Of Ingredients 10

Ingredients

2 ¼ boneless pork chops
½ pound pork liver
3 tablespoons olive oil
2 cloves garlic, minced
1 onion, diced
salt and pepper to taste
2 tomatoes, diced
1 (15.5 ounce) can garbanzo beans, drained
1 (1.5 ounce) box raisins
2 potatoes, diced

Steps:

Bring a large pot of lightly salted water to a boil; add the pork chops and return to a boil. Cook the pork chops at a boil for 5 minutes, remove, and set aside to cool. Remove 1 cup of the broth from the pot and set aside for later use. Once the chops are cooled to the touch, cut into bite-size pieces.
Return the water to a boil; add the pork liver to the pot and cook at a boil until tender, 7 to 10 minutes. Drain and discard the liquid. Set the liver aside to cool; cut into bite-size pieces.
Heat the olive oil in a large skillet over medium heat; cook and stir the onion and garlic in the hot oil until tender, about 5 minutes. Stir the pork chops into the onion and garlic; cook and stir together for 5 minutes. Season with salt and pepper. Add the tomatoes and reserved broth; cover and cook for 10 minutes. Stir the pork liver, garbanzo beans, raisins, and potatoes into the mixture; cover and simmer until the potatoes are fork-tender, about 10 minutes.

Nutrition Facts : Calories 194 calories, Carbohydrate 24.7 g, Cholesterol 43.8 mg, Fat 6.8 g, Fiber 3.8 g, Protein 9.5 g, SaturatedFat 1.4 g, Sodium 163.7 mg, Sugar 4.6 g

GROUND PORK MENUDO

Ground Pork Menudo image

Using ground pork instead of stew meat is a practical and easy way of making Filipino menudo on a weeknight.

Provided by Liza Agbanlog

Categories Philippines Pork Soup/Stew Potato Carrot Small Plates Kid-Friendly Quick & Easy Raisin Dairy Free Peanut Free

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 tbsp (30 ml) olive oil
2 cloves garlic, chopped
1 small onion, chopped
1 lb (450 g) lean ground pork
1 tbsp (15 ml) fish sauce
1/2 cup (120 ml) tomato sauce
1 1/2 cups (350 ml) water
1 cup (128 g) diced carrots
1 large potato, peeled and diced
1 red or green bell pepper, seeded and diced
1/2 cup (75 g) frozen green peas
1/2 cup (75 g) raisins
Salt and freshly ground black pepper, to taste
Steamed rice, for serving

Steps:

Heat the oil in a skillet over medium-high heat. Add the garlic and onion, and sauté until the onion begins to soften, about 2 minutes.
Add the ground pork and cook, stirring regularly, for 5 minutes or until the meat is lightly browned. Stir in the fish sauce.
Add the tomato sauce and water. Stir, cover and cook on medium heat for 5 minutes, stirring occasionally.
Add the carrots, potato and bell pepper, and cook for 10 minutes. Add the green peas and raisins, and cook for another 5 minutes, or until the vegetables are tender. Season to taste with salt and pepper. Serve with steamed rice.

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