Filipino Menudo

Name: How to cook Filipino Menudo - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 to 4 people
Cuisine: Us

Introduce

Chef :

Regina Newport

Filipino Menudo

The traditional Menudo from the Philippines includes pork liver, which is absent from this version (I’m not a fan of liver). The use of annatto (atsuete) oil, fresh tomatoes and tomato paste results in the dish’s characteristic red sauce, which was what I was aiming for. The red sauce should be a bit thick, and I didn’t have to add more chicken broth, which would have thinned it out, but use it to suite your taste. I usually add cubed carrots, but I didn’t have them at hand. This is best served with cooked rice on the side.

Ingredient

Food ration :

2 to 4 people

2 cups

pork meat, sliced into bite-sized pieces

1 tablespoon

soy sauce

2 tablespoons

olive oil

1 tablespoon

annatto (atsuete) seeds

2 cloves

garlic, minced

small onion, diced small

1 teaspoon

fish sauce (or salt, to taste)

1 tablespoon

tomato paste

3-4 tablespoons

good-quality red wine

large plum tomatoes, chopped

1-2 tablespoons

chicken broth (only as necessary if sauce is too thick)

1 cup

peeled, diced golden potatoes

1/2 cup

diced carrots

1 cup

diced red bell pepper

1/2 cup

green beans, sliced into slanted one-inch pieces

1/2 cup

green peas

Cooking instructions

* Step 1

In a medium bowl, toss together the pork pieces and soy sauce until well-combined; set aside for at least 30 minutes.

* Step 2

In a medium pot over medium heat, heat the oil then add the annatto seeds, stirring until the oil is infused with the red color; remove and discard the seeds.

* Step 3

Add the garlic and stir until golden in color. Add the onion and stir until softened. Stir in the pork and cook until browned, about 10 minutes. Stir in the fish sauce and tomato paste; cook for 3 minutes, stirring. Add the wine and tomatoes, stir and cook for another 3 minutes.

* Step 4

Reduce the heat to low and let the mixture simmer, covered, for about 30-40 minutes, stirring occasionally, until the pork is tender but not falling apart. If the mixture gets too dry, add a little bit of chicken broth, one tablespoon at a time until you get the desired amount of sauce. Add the potatoes and carrots and continue to simmer for 10-15 minutes, then stir in the bell pepper.