Menudo is an ethnic dish that has its roots firmly planted in peasant food heritage and poverty.In pre-revolution Mexico,poverty amongst the campesinos was chronic and little if anything that might be prepared as food was left to waste.Usually,the best cuts of meat would go to the hacienda owners while the offal went to the peons.These leftovers consisted of organ meats,brains,head,tails,hooves, etc. Inventive peasant cooks created a soup that made good use of one of the major leftovers:the stomach.As cattle and sheep are ruminants that require lengthy intestinal tracts to digest their diet of grasses and raw seeds, the stomach is one of the largest pieces of offal available from these animals.
Filipino Menudo is a rich dish with sauce thickened and flavored by a complementing mixture of condiments and relishes.This hearty dish does not require the extra trip to an Asian store to purchase an ethnic food variety because all the ingredients are common to any culture.Meat and potato,a regular table meal,are the main ingredients;and all the other ingredients are within easy reach in ordinary supermarkets. Menudo is a recipe which has several varieties,mostly pork and liver.It is an old-fashioned recipe that Filipinos have inherited from their Spanish colonizers.Because of the mixture of ingredients that make this dish exceptionally delicious,it has become a special dish normally served for special occasions like fiestas,weddings,birthdays and many others.Restaurants,carinderias and caterers also find this recipe as one of the most sought-after dishes on their menus.
I grew up practically knowing Menudo as a special dish.I am very fond of it either.During occasions I would always include Menudo on my list because of its taste and versatility.Some older ones would prefer this with beer, gin or whisky.The children love Menudo with rice especially if it has slices of hotdogs included.Others like me,we love Menudo with white bread and the best characteristic of Menudo,it can also last longer,just keep it in a glass container and set aside in the fridge and it will last for a week.I have a friend who I remember,his great grandmother would cook menudo and the shelf life would last for months,wow!I wish I can do that.
600 gms pork shoulder butt cut into small cubes
2 tbsp light soy sauce
1 tbsp rice wine
2 tbsp all purpose flour
150 grams pork liver cut into small cubes(optional)
1 tsp apple cider vinegar
1 tsp light soy sauce
1 can whole tomato chopped
1/2 cup beer
3 cups chicken broth
3 tbsp tomato sauce
1/2 cup chopped onion
6 cloves garlic grated
2 large Chorizo Bilbao sliced in a round like rings
3/4 cup potato cut into small cubes
3/4 cup carrot cut into small cubes
1/2 cup chickpeas
1/2 cup red bell pepper cut into cubes
1/2 cup raisin
1 to 1 1/2 tsp salt
1 to 2 tsp fish sauce
1 1/2 tsp ground white pepper
1 tsp paprika
1/4 tsp oregano
1 bay leaf
1/4 cup cheddar cheese grated
1/4 cup olive oil + 2 tbsp +2 tbsp
In a bowl combine the meat,soy sauce,rice wine and cornstarch.
Mix until well combined and marinate for 3 hours.Set aside in the fridge.
In another bowl.combine pork liver,apple cider vinegar and light soy sauce.
Mix well and set aside in the fridge.
In a sauce pan,heat 1/4 cup olive oil and brown the meat.Set aside
Using the same pan,add 2 tbsp olive oil and fry the potato for 30 seconds.Set aside
Using the same pan,add 2 tbsp olive oil and saute garlic and onion.
Caramelize the onion then add 3 tbsp tomato paste.
Saute the mixture for 30 seconds and add the browned pork and slices of chorizo
Mix until well combined then…
Add the whole chopped tomato including the sauce,beer,paprika,oregano and bay leaf
Cover and simmer for 15 minutes then add 3 cups chicken broth.
Cover again and simmer for 30 minutes.
After 30 minutes,add the liver,potato,carrot,chickpeas,fish sauce,salt and pepper.
Cover and simmer for another 10 minutes then add grated cheddar cheese,red bell pepper cubes and raisin
Check the taste and simmer for 10 minutes more.
Turn off the heat.Now ready to serve.
Note: My family is not a pork liver fan,so I did not add pork liver here but don’t worry the taste is rather great without it.
Gladly Shared to: Food Trip Friday Foodie Friday Freedom Fridays Friday Favorites Foodtastic Friday Foodie Friday@Rattlebridge Farm Weekend Wonders Friday Food Frenzy Weekend Potlock Friday Link Party FNF Party Time Flaunt It Friday Tickled Pink Friday Frugal Friday Happy Hour Friday Simply Create Show and Tell Friday Kitchen Fun Friday The Weekend re Treat Friday Favorite Finds Weekend Show Off