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Originally a Spanish soup served during special occasions, Menudo is now a comfort dish for most Filipinos perfectly served with hot rice.
- 1 tbsp soy sauce
- 3 pcs calamansi, juiced
- 500 gms Monterey Pork- Menudo Cut
- 1/4 cup Dari Creme Classic Margarine
- 1 tsp garlic, minced
- 1/2 cup onions, chopped
- 1 cup green bell pepper, cut into cubes
- 1 cup tomato sauce
- 1 cup water
- 1 pc bay leaf
- 1/2 tsp ground black pepper
- 150 gms Monterey Pork Liver, cut into cubes
- 1 cup potatoes, cut into cubes
- 1/2 cup carrots, cut into cubes
- salt (to taste)
For the Monterey Pork and Pork Liver Menudo Cut:
Marinate pork in soy sauce and calamansi juice.
- Set aside for at least an hour in the refrigerator.
For the Menudo Dish:
Add oil and butter into the pan. After, you can add the chopped onions and minced garlic.
As soon as you smell the aroma of garlic and butter, add the marinated Monterey Pork menudo chunks. Stir it well and wait for the pork to turn brown.
Add bell peppers, pepper, and bay leaf.
After a few minute, you can mix the tomato sauce and water. Optional: Add a bowl of pork stock for more flavor.
Cook for 25 minutes then, add your potatoes, carrots, and pork liver.
Add a dash of salt for the final seasoning.
Wait for 10 minutes until everything is well cooked.
- Serving good for 5 persons.
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