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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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