This menudo recipe here is a Kapampangan version. It does not have tomato sauce and hotdogs like the usual pork menudo that we eat or serve. But I guarantee you that this version will be the tastiest menudo that you never tasted before. This version of pork menudo uses ripe tomatoes and atchuete oil that replaces the tomato sauce and this is the reason why the flavor is almost comparable to the usual menudo. Also, I think one of the technique of making a tasty menudo is by marinating it first with soy sauce and calamansi juice. Which is also done in this recipe. Even my wife is doing that technique in cooking menudo with tomato sauce and hotdogs that is why it is tastier. Just don’t use too much calamansi juice because it will make the dish sour and the only way to correct it is by adding a little bit of sugar.
How to Cook Kapampangan Menudo
Ingredients
- 3/4 kilo pork kasim cut into small cubes
- 1/4 kilo skin from pork kasim cut into small cubes
- 1/2 Tbsp. ground pepper
- 1/4 cup atchuete oil soak 1 Tbsp. atchuete seeds in 1/4 cup oil overnight
- 1/4 kilo pork liver cut into small cubes
- 1/4 cup soy sauce
- 2 pcs calamansi extract the juice
- 1 pc bay leaf laurel leaf
- 1 large red bell pepper cut into strips
- 1 Tbsp. garlic chopped
- 300 grams ripe tomatoes sliced
- 300 grams potatoes cut into cubes
- 1/2 cup red onion minced
- 1/2 cup raisins soaked in hot water. drained
- 1/2 cup cooked or canned garbanzos drained
Instructions
How to cook the Kapampangan Menudo:
- Marinate the pork with soy sauce, pepper and calamansi juice for 2 hours or overnight as much as possible. Marinate the pork liver also with a small amount of soy sauce, calamansi juice and pepper for a few hours (this is optional).
- Heat a pan and put 1 tablespoon of atchuete oil. Saute the red bell pepper for a minute. Set aside.
- In the same pan, add more atchuete oil and fry the pork skin until crispy. Then add garlic and saute until fragrant. Add the onions and saute until soft.
- Then put the sauteed ingredients on one side of the pan to give space on sauteing the liver. Add more oil if necessary. Saute the liver for a minute, remove from the pan and set aside.
- In the same pan again, saute the tomatoes for one minute. Then put the pork and saute along with the pork skin, garlic and onions for 2 minutes. Add 1 cup of water, cover and simmer until half done, about 20 minutes. Add more water if necessary.
- Afterwards add the raisins and garbanzos, stir for a few second. Follow the potatoes and bell pepper and stir. Simmer until the potatoes are almost tender.
- Add in the liver and stir cook for about 2 minutes. Adjust the taste with salt and pepper if necessary.
- Serve hot with steamed rice.
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