Don’t get this confused with the Mexican Menudo as this is very different, though they have the same colour which is red, the similarity ends there. Not sure if the Philippine menudo originated from it, but most probably the origins of this dish is Spanish like the Afritada and Callos but if there is someone who knows the history of this dish let me know as I am interested on that information.
Menudo is a very common dish in Philippines similar to Sinigang; it is always a main stay on Filipino Restaurants as well as the street eateries (we call it carinderia). Usually paired with rice but some people eat this with bread like pandesal which I only discovered when I met my wife. There are a lot of different versions but the concept remains the same, pork in tomato sauce. Some put green peas, some use tripe and some add green capsicum but regardless of the version the taste nearly remains the same.
This dish is one of my wife’s specialty and she does it way better than me, so if you want to give it a shot here it is.
- 600g pork belly, cut in small cubes
- 200g pork liver, cut in small cubes
- 1 large potato, cut in small cubes
- 1 large carrot, cut into small cubes
- 1 cup green peas
- ⅓ cup raisins
- 1 red capsicum, cut in small cubes
- 1 medium sized red onion, diced
- 2 cups chicken stock
- ½ cup tomato paste
- 3 large red tomatoes, diced
- 6 cloves garlic, minced
- 2 pcs bay leaves
- 1 tsp rubbed basil
- freshly ground black pepper
- fish sauce
- On at pot sauté garlic and onion in oil.
- Add pork and brown on all sides.
- Add chicken stock and bay leaves. Bring to a boil and simmer for 10 minutes.
- Add potatoes, carrots, liver, red capsicum, tomatoes and basil and tomato paste. Simmer for 15 minutes in medium heat.
- Add raisins and green peas then simmer for 5 more minutes.
- Flavour with fish sauce and season with freshly ground black pepper.