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Monday, October 25, 2010


Menudo is a star dish of every not only Caviteñean but Filipino handaan. Made of pork and liver cubes, potatoes, carrots and bellpepper in rich sauce with liver paste.

1 kilo pork, cubed
4 potatoes, peeled, cubed,fried
2 carrots, peeled, cubed,fried
1 green and 1 red bell pepper (diced)
1/4 cup raisins (optional)
3 tablespoons oil
1 tablespoon atsuete oil (optional)
1 small head of garlic (minced)
1 medium size onion (diced)
100 g liver spread ( or fresh pork liver boiled and mashed )
2 tablespoon tomato paste
1/2 cup grated cheese

2 bay leaves
1 cup Sprite or 7Up
4 tablespoons soy sauce
2 tablespoons calamansi juice
ground black pepper

Combine all marinade ingredients. Add bay leaves. Marinate pork cubes overnight in the refrigerator. Remove pork from the marinade, fry. Set aside.
Sauté garlic and onion, add pork and the marinade with bay leaf.
Simmer uncovered until the liquid is reduced to half.
Add tomato paste, liver paste, carrots, potatoes, raisins and peppers.
Add the grated cheese and stir until it melts. Adjust seasoning. Serve.

Note: There are versions of menudo with hotdogs and garbanzos

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