Filipino Pork Menudo
The Filipino Menudo is a pork stew of cubed pork sautéed in a sweet tomato sauce base. The bright red sauce serves as a gorgeous backdrop to the hearty potatoes, carrots, crunchy chickpeas and green bell peppers. There is a wondrous aroma of tomatoes stewing in garlic and onions as the pork cubes and ingredients tenderize. Once plated, the colorful cubes are even more tempting when poured on mounds of boiled rice. This is an AsianInAmericaMag.com recipe. Serves 2 to 4. (This blog post I wrote published previously on the site American Food Roots).
Equipment
- Large saucepan - 12 to 14-inches diameter
Ingredients
- 2 pounds pork shoulder or tenderloin cut into 1-inch cubes, fat timmed
- 1 Tablespoon soy sauce, Filipino brand like Silver Swan, or Chinese brands
- 1 Tablespoon lemon juice
- 2 Tablespoons extra virgin olive oil
- 4 cloves garlic peeled, minced
- 1 whole medium-sized onion, white or yellow, diced
- 1 cup chicken broth
- 1 can (8 ounces) tomato sauce
- 2 whole medium-sized potatoes, peeled, cubed into 1-inch pieces
- 1 whole large carrot, peeled, cubed into 1-inch pieces
- 1 whole red or green bell pepper seeded, white membrane removed, cut into 1-inch cubes
- 1/4 cup bread crumbs
- 1/2 cup chick peas (garbanzos), canned, drain liquid
- 1/2 cup frozen green peas
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper powder
- for serving: steamed 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 sauté 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,
- Add the broth 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 boiled rice.
- Acknowledgement: Some references for the history of menudo and Spanish influence in Philippine cuisine were from "Memories of Philippine Kitchens" cookbook by Amy Besa and Romy Dorotan.
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