Tuesday, October 21, 2008


this is again a classic filipino recipe. my mom absolutely love this. there is never an ocassion in our home without this dish...my mom just wouldn't allow it. i guess this dish was influenced by the spanish colonizers in the philippines a decade ago?hmmm i'm not sure when exactly i'm not so good with memorizing history and stuff. Well anyway, spanish regime brings a lot of very good influences in this country. among the many is this menudo which has evolved from a simple stew into this rich and colorful dish that we have today.
my mom specifically marinates the cubed pork in kalamansi juice (lemon juice) and soy sauce for an a hour or so before cooking. and you can really tell the difference when you take a bite there's this citrusy taste in the pork with the sweet and a little bit of tangy flavor from the sauce~a definite must try!

500 gms pork
200 gms pork liver
2 pcs potatoes,cubed
2 pcs carrots, cubed
2 pcs water chestnuts, cubed
250 gms. tomato sauce
1 red bell pepper
1 green bell pepper
2tbsp worcestershire sauce
2 tbsp sugar
1/2 cup pineapple juice
1 onion, chopped
5 cloves garlic, chopped

Saute onions and garlic in a saucepan. Add the marinated pork. Stir-fry for 5-10 minutes before adding the liver. Add the pineapple juice. Simmer for 10 minutes. Add all together the rest of the veges. Simmer. Add the tomato sauce, red and green bell pepper, raisins and hotdog. Add the sugar. Season with salt and pepper. Adjust seasoning according to your taste. Simmer until the sauce has become syrupy in consistency.
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1 comment:

Sophie said...

This sounds like a tasty traditional dish :). The photo looks so delicious! I'd love to feature your recipe on our blog, please let me know if you're interested. Thanks!

Sophie, Key Ingredient Chief Blogger