Saturday, February 16, 2008

Menudo (Philippines Sytle)


1 lb lean pork cut into cubes

1 piece of liver*, cut into cubes

1 potato, cut into cubes

2 carrots, cut into cubes

1 onion cut into chunks

2 garlic cloves minced

1 bay leaf

1 can chick peas (garbanzo) drained and removed the outer layer of beans

1 8oz can tomato sauce

3/4 cup broth

1 Tbsp cooking oil

Salt and pepper to taste

I usually boil the meat before cutting them into pieces, to get some broth to use. You can always plain water or buy some from the store. Saute the pork in the oil for 2 minutes in a medium size pot. Add the broth, carrots, potatoes, and bay leaf. Let it cook until the potatoes are almost done. Add the onions, garlic, liver, chick peas and cook for 4 minutes or until the liver turned brown. Then add the tomato sauce, add salt and pepper to taste if you like. Continue simmer for about 10 minutes. Serve with white rice.

*The liver is sold pre-sliced. I only used 1 slice out of the container. You can always omit the liver if you don't like it and replace it some kind a sausage.

The original recipe calls for Chorizo sausage but I never use it because I don't know where to get some. And, if they are not done/cook with the time I put here you can simmer it longer than what I said. This is just an estimate because I never time it while cooking.

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