Ground Pork Menudo Food

PORK MENUDO

Steps:

• In a bowl, combine pork, soy sauce, lemon or kalamansi juice and ground pepper. Mix together and let it marinate for at least an hour.
• In a deep pan, heat oil over medium heat and cook hotdogs until lightly browned. Remove and set aside. In the same pan, add liver and quickly cook for about 30 seconds. Set aside.
• Using the same pan, saute onions for about 30 seconds. Add garlic and stir. Cook until fragrant and soft for about a minute over medium fire. Add marinated pork to the pan and cook for about a minute. Add remaining marinade (if any) to the pan and cook until lightly browned for about 10 minutes.
• Add chopped tomatoes and cook until softened. Add tomato sauce, bay leaves and water. Bring into a boil then reduce heat to simmer until meat is tender and sauce is reduced for about 45 minutes while stirring occasionally. Add another cup of water if needed making sure pork is tender.
• Add potatoes and carrots. Allow them to cook until almost tender for about 5-10 minutes. Add fish sauce, raisins, pork liver and fried hotdogs. Let it cook for few minutes until sauce is thickened while stirring occasionally. Make sure not to cook longer or else the liver will get chewy.
• Taste to see if salt and ground pepper is needed, and add accordingly. Add bell peppers to the pan and gently stir. Allow to cook for few minutes while stirring occasionally. Remove pan from heat and transfer Pork Menudo in a serving dish. Best when served over steamed rice or pandesal (that is how my hubby eats menudo). Enjoy!

GROUND PORK MENUDO

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.

FILIPINO MENUDO

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.

FILIPINO MENUDO (PORK AND LIVER STEW)

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.