Menudo

Menudo  from  Pinay In Texas Cooking Corner

Ingredients:

  • 4 lbs. pork loin or pork shoulder butt
  • 4 cloves garlic, minced
  • 1 medium-sized onion, thinly sliced
  • 2 Tbsp Olive oil
  • 2 large potatoes, sliced into thin strips about 0.75"x1.5"
  • 1 medium-sized carrot,  sliced into strips (same size as potatoes)
  • 1/2 red bell pepper, sliced into strips (same size as potatoes)
  • 1/2 green bell pepper, sliced into strips (same size as potatoes)
  • 1/2 cup tomato sauce
  • 1/2 cup banana catsup
  • 2 Tbsp sweet pickle relish
  • 2 Tbsp raisins
  • 1/3 cup green peas
  • 3 pieces beef franks, cut lengthwise and then bias-sliced
  • 1 small can (4.76 oz.) Liver Pate
  • Salt & Pepper to taste

For the Marinade:

  • 1/2 cup pineapple juice
  • 1/4 cup soy sauce
  • 4 cloves garlic, minced
  • 1 pc. bay leaf
  • 1/4 tsp salt
  • 1/4 tsp pepper

Procedure 

1. Cut the meat in thin strips about 0.75"x2" in size. Combine marinade ingredients in a bowl and marinate the meat for at least an hour (for best result do it overnight).

2. Saute garlic in olive oil until light brown. Add onions and saute until translucent. Add the meat, stir and cover the pan.

3. Stir occasionally, and keep the lid on until most of the liquid comes out of the meat. Add the raisins, pickle relish, tomato sauce and banana catsup. Season with salt & pepper and bring to a boil. 

4. Add the liver spread and stir. Cover and simmer over medium heat until meat is close to being tender, about 10-15 minutes. Add the potato and beef franks.

5. When the potato is halfway to being cooked, add the carrots, green peas and bell pepper. Simmer for 5 minutes more.

6. Remove from heat. Serve hot with rice.


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