- Dish: Menudo
- Serving Size: 4
- Source: Family recipe
- Photos: see photo album
Having recently reconnected with my mom, she and I have started to trade foodstuffs. My mother is an incredible cook but it’s difficult to get a recipe out of her. It’s not that she doesn’t want to share–she just doesn’t measure her recipes. It’s mostly done from memory. This recipe was therefore shared with me a week ago as she dropped off a sample and rattled out the ingredients and steps from what she could remember.
When I attempted this dish last night, there was, sure enough, ratios to edit and a few time estimates to adjust. Below is what I think the baseline recipe should be to get your menudo tasting like my favourite filipino stew from my childhood.
- 1 lb of pork (preferably boneless sirloin roast), in 1″ cubes
- 2 cloves garlic, minced
- 2 carrots, cubed
- 1 red bell pepper, cubed
- 1 small yellow onion, cubed
- 1 large russet or idaho (white) potato, cubed
- 1 small can of tomato paste
- 1/2 cup dark soy sauce
- 1/2 – 2/3 cup water
- salt to taste
- 1/4 – 1/2 cup large, light-coloured raisins to taste(the more you put in, the sweeter it gets)
- 1 “small handful” of chickpeas to taste (adds texture)
- Boil pork in the soy sauce and water in a medium-sized pot, covered. [Add enough water to cover all the meat. There should be roughly a 1:1 ratio of soy and water, but more water is okay.] Boil for 30 minutes or until meat is fork-tender. Set the pork aside and reserve the sauce.
- In a large, deep saucepan, saute the garlic and onion in a little bit of oil.
- Add the pork, potato, carrots, and chickpeas (optional) and saute until the meat is browned.
- Add the tomato paste and half the reserve broth until you achieve a thick, dark red sauce. It should not be overly dark and have the consistency of thick spaghetti sauce. Adjust with more water or more reserve broth to taste.
- Cover saucepan and simmer until the vegetables are tender, about 10-20 minutes.
- Add the bell pepper and the remaining optional ingredients of your choice and simmer until these are tender, about another 5-10 minutes.
- Add salt to taste and serve over steamed white rice.