Two Delectable Ways with Menudo

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Menudo has been a mainstay in any Filipino dinner table. This rich dish of cubed pork, liver, potatoes, with a tomato base comes in as many variations as there are ingredients available to the adventurous cook. I am sure each of us have different way of cooking menudo. Chef Jill Sandique shares two exceptional versions of Menudo, by using with my favorite sauce Lea & Perrins Worcestershire Sauce to add more zest to these Menudo dishes.

So here are two versions, the Everyday Menudo and Fiesta Menudo. The Fiesta Menudo is ideal to cook for parties when you want to prepare something more elaborate. Get ready to prepare a bunch of ingredients for Fiesta Menudo.

Everyday Menudo

Everyday Menudo

INGREDIENTS:

500 grams pork kasim or pigue, washed and drained
250 grams pork liver, washed and drained
1½ teaspoons Lea and Perrins Worcestershire Sauce
1½ teaspoons calamansi juice
1/8 teaspoon ground black pepper
3 tablespoons cooking oil
1 large onion, chopped
3 cloves garlic, minced
2 medium-sized tomatoes, chopped
1 small red bell pepper, diced
2 teaspoons soy sauce
1 teaspoon patis, optional
2 ½ cups water
2 small potatoes, peeled and cubed
1 small can green peas, drained (about 155 grams)
salt and ground black pepper, to taste
sugar, optional


PROCEDURE:

1. Cut pork kasim (or pigue) and liver into ¾-inch cubes. Place in a bowl and add the Lea and Perrins Worcestershire Sauce, calamansi juice and black pepper. Set aside for a few minutes.

2. Pour the cooking oil into a sauté pan or wok. Place pan over medium-high heat then sauté the onion until transparent. Add the garlic and cook until aromatic. Add the tomatoes and sauté for another 3 to 5 minutes.

3. Stir in the pork kasim (or pigue) and liver. Cook until lightly browned. Add the red bell pepper, soy sauce and patis, if desired. Saute for 2 to 3 minutes then add the water. Bring to a boil then lower heat to a simmer. Cook until meat is tender. Add the potatoes and simmer until done. Stir in the green peas. Season with salt, black pepper and sugar, if desired. Serve hot.

Yield: 3 to 4 servings

Fiesta Menudo

fiesta menudo

INGREDIENTS:

500 grams pork kasim or pigue, washed and drained
250 grams pork liver, washed and drained
1 tablespoon Lea & Perrins Worcestershire Sauce
2 teaspoons calamansi juice
¼ teaspoon ground black pepper
2 small potatoes, peeled and cubed
cooking oil, for frying potatoes
3 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
2 medium-sized tomatoes, chopped
1 small red bell pepper, diced
1 piece chorizo Bilbao, sliced
1 teaspoon soy sauce
2 teaspoons patis
2 tablespoons liquid from sweet pickles
1 teaspoon annatto/atsuete powder
2 ½ cups water
1 small carrot, peeled and cubed
1 small can garbanzos, drained (about 225 grams)
1 small can green peas, drained (about 155 grams)
1 small can Vienna sausage, sliced (about 230 grams)
2 pieces whole sweet pickles, cubed
1 small box raisins (about 30 grams)
salt and ground black pepper, to taste
sugar, optional

PROCEDURE:

1. Cut pork kasim (or pigue) and liver into ¾-inch cubes. Place in a bowl and add the Lea and Perrins Worcestershire Sauce, calamansi juice and black pepper. Set aside for a few minutes.

2. Cook potatoes in hot oil until golden brown. Set aside.

3. Meanwhile, pour olive oil into a sauté pan or wok. Place pan over medium-high heat then sauté the onion until transparent. Add the garlic and cook until aromatic. Add the tomatoes and sauté for another 3 to 5 minutes.

4. Stir in the pork kasim (or pigue) and liver. Cook until lightly browned. Add the red bell pepper, chorizo Bilbao, soy sauce, patis, and pickling liquid. Saute for 2 to 3 minutes.

5. In a small bowl, dissolve the annatto/atsuete powder in water. Add to meat mixture and bring to a boil. Lower heat to a simmer and cook until meat is tender. Add the carrot and simmer until done. Add the rest of the ingredients and season with salt, black pepper and sugar. Cook for 2 minutes then toss in the fried potatoes. Serve hot.

Yield: 5 to 6 servings

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