May 12, 2012


I must say this colorful pork dish deserves a special place close to adobo, which is now considered the Philippines' national dish. Not to be confused with the spicy Mexican soup or, just to be funny, the popular Latino boy band from the 70's (I googled menudo and images of the singing group showed up in between photos of the dish :-), Filipino menudo is another fine example of strong Spanish influence in Filipino cuisine. Traditionally cooked with diced pork liver, which is sold fresh is most meat markets in Manila, it may be omitted if not available.


1 lb boneless pork loin or a less lean cut like boneless pork shoulder, cubed or diced
3-4 tablespoons soy sauce
1 teaspoon worcestershire sauce
3-4 tablespoons lime or calamansi juice (calamondin citrus)

1-2 tablespoons garlic, minced
1/2 cup onions, thinly sliced
1/2 cup tomatoes, diced (optional)
1 cup yellow potatoes, diced
1 cup carrots, diced
1/2 cup frozen green peas
1/2 cup canned chick peas or garbanzo beans, peeled
1/4 cup red bell pepper, diced (optional)
1 cup hotdogs, sliced and pan fried (optional)
1/4 cup raisins (optional) 
1 tablespoon fresh parsley, finely chopped (optional)
1 small can tomato sauce or 3-4 tablespoons tomato paste
salt and pepper to taste

Marinate the diced pork in soy sauce, lime juice and worcestershire sauce for a few hours or overnight and chill in the refrigerator until ready to cook. I like to make this dish when I start harvesting calamansi (calamondin) from our plants in the summer. In about 2 tablespoons olive oil, sautee the garlic, onions and tomatoes for at least 5 minutes. Add the marinated pork and simmer until most of the liquid has evaporated and pork is half-cooked. Add the potatoes and carrots. Pour in the tomato sauce. Season with salt and pepper according to taste. Lastly, add the rest of the ingredients. Simmer for a few more minutes. Garnish with more chopped parsley.

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