How to cook Filipino Pork Menudo and the Mexico Influence

The Filipino Menudo is a popular, classic pork dish and is a favorite of many. In the Philippines one finds it everywhere. From the family table, the menudo is also at parties, fiestas or on regular days in the carinderia (local street diner) in the ‘palengke’ (wet markets) or restaurants.

I brought my menudo recipe with me when I moved to America many years ago. I learned how to cook this dish way before I got married. As a new bride back then and later as a mother, it was one of those quick go-to dishes I could depend on anytime. Menudo is tomato-sauce based and as the meat and vegetables are sautéed the tomato’s tartness turn to a sweet flavored gravy. There is something in the dish for everyone. The uniformed cubes of pork, potatoes and carrots together with the crunchy garbanzos and sweet peas appeal to every family member.

I cook my menudo with plenty of sauce to go around for everyone to enjoy. Filipinos love sauce. The more sauce in a dish, the better to extend the dish. We love to pour sauce on a bed of steamed white rice, a staple at every Filipino meal.

But there’s more to menudo. The Filipino menudo has a rich history all its own and it is quite interesting to know where this colorful entree originated from. Read the complete story and enjoy my easy to cook Menudo recipe on American Food Roots, a curated food site about the food origins in America. Read it here. Or cook from my recipe below.

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Filipino Pork Menudo

This is my modern version of the Filipino Pork Menudo cooked in my American kitchen. In the Philippines, menudo is a stew of cubed pork and calf's liver. I did not use the latter for this recipe. Instead, this is a stew of cubed pork, potatoes, carrots with chick peas and green peas simmered in tomato sauce and seasonings. Make this for a family meal or any day. This is an Asian in America recipe which first published on American Food Roots. Serves 4.

Ingredients

• 2 pounds cut into 1 inch-sized cubes, fat trimmed pork shoulder
• 1 Tablespoon soy sauce
• 1 Tablespoon lemon juice
• 2 Tablespoons extra virgin olive oil
• 4 cloves minced garlic
• 1 medium-sized chopped onion
• 1 cup organic beef broth
• 1 8 oz. can tomato sauce
• 2 medium-sized peeled, cut into 1 inch-sized cubes potatoes
• 1 medium-sized peeled, cut into cubes carrot
• 1 medium-sized seeded, cut into cubes green or red bell pepper
• 1/4 cup bread crumbs
• 1/2 cup canned, drained chick peas or garbanzos
• 1/2 cup thawed at room temperature frozen green peas
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• for serving boiled rice

Instructions

• In a non-reactive medium-sized bowl, marinate the cubed pork with the soy sauce and lemon juice. Cover with plastic wrap and refrigerate at least 4 hours or overnight.
• Heat a large skillet over medium heat. Add the olive oil. When oil is hot, add garlic and onions and saute until translucent.
• Drain and discard the marinade from the cubed pork. Add the pork pieces to the garlic and onions in the skillet. Cook 1 to 2 minutes, coating the meat in the garlic and onions.
• Add the soup stock and the tomato sauce. Stir to blend.
• Add the potatoes, carrots, green pepper and bread crumbs. Cover and cook for 10 to 12 minutes or until meat and vegetables are soft and cooked through.
• Add the chick peas and green peas. Cook for 1 to 2 minutes more. Season with salt and black pepper. Serve with steamed jasmine white rice.
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