Recipe: Two Ways to Cook Delectable Pork Menudo

Recipe: Two Ways to Cook Delectable Pork Menudo


Pork Menudo Recipe

Delectable Pork Menudo has been a mainstay in any Filipino dinner desk. This wealthy dish of cubed pork, liver, potatoes, with a tomato base, is available in as many variations as there are components obtainable to the adventurous cook dinner.

Delectable Pork Menudo Recipe photo via Depositphotos
Delectable Pork Menudo Recipe picture by way of Depositphotos

Nicely-known chef and culinary specialist, Chef Jill Sandique shares with us her two distinctive variations of Pork Menudo recipe, made extra scrumptious with Lea & Perrins Worcestershire Sauce, the world’s primary for over 165 years.

Lea & Perrins Worcestershire Sauce makes meat style meatier. It has that distinctive taste with the proper tangy, candy, spicy, and bitter mixture. Only a tablespoon or so of Lea & Perrins makes the flavour of any meat dish come alive.

On a regular basis Menudo Recipe By Jill F. Sandique

INGREDIENTS:

  • 500 grams pork Kasim or pigue, washed and drained
  • 250 grams of pork liver, washed and drained
  • 1½ teaspoons Lea and Perrins Worcestershire Sauce
  • 1½ teaspoons calamansi juice
  • 1/eight teaspoon floor black pepper
  • three tablespoons cooking oil
  • 1 massive onion, chopped
  • three cloves garlic, minced
  • 2 medium-sized tomatoes, chopped
  • 1 small pink bell pepper, diced
  • 2 teaspoons soy sauce
  • 1 teaspoon patis, non-obligatory
  • 2 ½ cups water
  • 2 small potatoes, peeled and cubed
  • 1 small can inexperienced peas, drained (about 155 grams)
  • salt and floor black pepper, to style
  • sugar, non-obligatory

PROCEDURE:

  1. Lower 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. Put aside for a couple of minutes.
  2. Pour the cooking oil right into a sauté pan or wok. Place pan over medium-high warmth then sauté the onion till clear. Add the garlic and cook dinner till fragrant. Add the tomatoes and sauté for one more three to five minutes.
  3. Stir within the pork Kasim (or pigue) and liver. Cook dinner till frivolously browned. Add the pink bell pepper, soy sauce, and patis, if desired. Saute for two to three minutes then add the water. Convey to a boil then decrease warmth to a simmer.
  4. Cook dinner till meat is tender. Add the potatoes and simmer till finished. Stir within the inexperienced peas. Season with salt, black pepper, and sugar, if desired. Serve sizzling.

Yield: three to four servings

Fiesta Menudo Recipe by Jill F. Sandique

INGREDIENTS:

  • 500 grams Pork Kasim or pigue, washed and drained
  • 250 grams of pork liver, washed and drained
  • 1 tablespoon Lea & Perrins Worcestershire Sauce
  • 2 teaspoons calamansi juice
  • ¼ teaspoon floor black pepper
  • 2 small potatoes, peeled and cubed
  • cooking oil, for frying potatoes
  • three tablespoons olive oil
  • 1 massive onion, chopped
  • three cloves garlic, minced
  • 2 medium-sized tomatoes, chopped
  • 1 small pink bell pepper, diced
  • 1 piece chorizo Bilbao, sliced
  • 1 teaspoon soy sauce
  • 2 teaspoons patis
  • 2 tablespoons liquid from candy 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 inexperienced peas, drained (about 155 grams)
  • 1 small can Vienna sausage, sliced (about 230 grams)
  • 2 items complete candy pickles, cubed
  • 1 small field raisins (about 30 grams)
  • salt and floor black pepper, to style
  • sugar, non-obligatory

PROCEDURE:

  1. Lower 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. Put aside for a couple of minutes.
  2. Cook dinner potatoes in sizzling oil till golden brown. Put aside.
  3. In the meantime, pour olive oil right into a sauté pan or wok. Place pan over medium-high warmth then sauté the onion till clear. Add the garlic and cook dinner till fragrant. Add the tomatoes and sauté for one more three to five minutes.
  4. Stir within the pork Kasim (or pigue) and liver. Cook dinner till frivolously browned. Add the pink bell pepper, chorizo Bilbao, soy sauce, patis, and pickling liquid. Saute for two to three minutes.
  5. In a small bowl, dissolve the annatto/atsuete powder in water. Add to meat combination and convey to a boil. Decrease warmth to a simmer and cook dinner till meat is tender. Add the carrot and simmer till finished.
  6. Add the remainder of the components and season with salt, black pepper, and sugar. Cook dinner for two minutes then toss within the fried potatoes. Serve sizzling.

Yield: 5 to six servings

Did you want our Delectable Pork Menudo Recipe? For extra recipes and culinary ideas go online to www.leaperrinskitchen.com.ph.

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Additionally learn: Hot And Spicy Shrimp In Tomato Recipe





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