"MENUDO"

This Filipino-style "Menudo" recipe has pork meat and liver for it's protein, but you can make this meatless by replacing the pork portion with hard tofu ("tokwa") cubes!

[CHICHAY TIP: If you are using pork liver, add it when all the other ingredients are almost cooked, since the liver, unlike pork, cooks quickly and turns hard when exposed to heat longer. "Menudo" is better served/eaten after it is stored for 1 or 2 days after it's cooked, and is best served with eggs and fried rice.]

-CHICHAY

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"MENUDO"

What You Need:

• 1 1/2 lbs lean pork meat (or "tokwa"/hard tofu), cut into small chunks


• 1/2 lb pork liver (optional), cut into small cubes


• 4 pieces 'chorizo Bilbao' or cooked sausage links, cut in small pieces


• 4 small potatoes, peeled, cut in small cubes


• 1 green bell pepper, diced


• 1 red bell pepper, diced


• 1/2 cup diced carrots


• 1 cup chickpeas


• 1/4 cup raisins


• 1/2 tsp paprika


• 1 cup stock or water


• 1 tbsp of patis (fish sauce)


• 2 tbsp olive oil


• 1 tablespoon achuete or annato water (annato powder/seeds dissolved/soaked in 2 tbsp warm water)


• 1 cup diced tomatoes


• 1/2 cup tomato sauce


• 4 cloves of garlic, minced


• 1 medium size onion, diced

Prep:

-Marinate the pork pieces with the 'patis' for about 5 minutes.

-if using achuete seeds, soak it in warm water for about 5 minutes, and then remove the seeds and keep the colored water for later.

How To:
-In a pot, heat up olive oil-Saute garlic and onion until softened

-Add the pork pieces, 'chorizo de Bilabo' or sausages and saute for about 5 minutes.

-Add the carrots, potatoes, tomatoes, achuete water and paprika.

-Stir and cook for about 3 minutes.

-Add the stock and the tomato sauce

-Stir, cover and let simmer for about 20 minutes or until the pork and potatoes are tender.

-Add the chickpeas, bell pepper, raisins and liver (if using). Stir, cover and simmer for another 5 minutes.

-Season with ground pepper.

-Adjust the seasoning at this point, and serve.