Menudo, also known as ginamay (Cebuano term for chopped into smaller pieces), is a traditional stew from the Philippines made with pork and sliced liver in tomato sauce with carrots and potatoes. Unlike the Mexican dish of the same name, it does not use tripe or red chili sauce. Pork Menudo is one of the popular dishes in fiestas here in the Philippines.
Pork Menudo Recipe
- 1 lb. pork, cut into cubes
- 1/2 lb. pork liver, cut into cubes
- 4 Chinese sausage, cut into cubes
- 3 tbsp. vegetable oil
- 1 tbsp. atsuete oil (optional)
- 3 cloves garlic, minced
- 1 onion, diced
- 4 tomatoes, diced
- 3 tsp. fish sauce
- 1/2 tsp. paprika
- 1 cup water (or chicken stock)
- 4 potatoes, diced
- 2 carrots, diced
- 1 cup chickpeas, wash and drained
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- salt and pepper, to taste
- 1/4 cup raisins (optional)
- Heat 1 tbsp. oil in a large skillet over medium heat. Fry potato cubes first; then carrots just until half done. Transfer to a bowl; set aside.
- In the same skillet, heat 1 tbsp. oil over medium-high heat. Stir-fry pork cubes, about 3 to 5 minutes or until lightly brown. Transfer to a plate; set aside.
- Heat remaining oil (and atsuete oil, if using) over medium heat. Sauté garlic and onion until fragrant and translucent. Add tomatoes; stir until tender and wilted. Add pork liver and Chinese sausage; stir-fry for 3 minutes.
- Return pork and accumulated juices to skillet. Season with fish sauce and paprika; stir to combine. Add water (or chicken stock, if using); bring to a boil then allow to simmer, about 20 to 25 minutes or until pork and liver are tender.
- Add potatoes, carrots and chickpeas; stir, cook until tender. Season with salt and pepper. Add diced bell peppers and raisins (if using); simmer for another 2 minutes.
- Transfer to a serving platter. Serve hot.