Two Ways to Cook Delectable Menudo

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.

Well-known chef and culinary specialist, Chef Jill Sandique shares with us her two exceptional versions of Menudo, made more delicious with Lea & Perrins Worcestershire Sauce, the world’s number one for over 165 years. Lea & Perrins Worcestershire Sauce makes meat taste meatier. It has that unique flavor with the perfect tangy, sweet, spicy and sour combination. Just a tablespoon or so of Lea & Perrins makes the flavor of any meat dish come alive.

Everyday Menudo
Everyday Menudo

Everyday Menudo Recipe By Jill F. Sandique

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

Fiesta Menudo Recipe by Jill F. Sandique

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

Lea & Perrins Worcestershire Sauce
Lea & Perrins Worcestershire Sauce

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

For more recipes and culinary tips log on to www.leaperrinskitchen.com.ph.

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