Classic Filipino Menudo

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Classic Filipino Menudo

By

Vince Vasquez

A hearty, tomato-based Filipino pork stew studded with potatoes, carrots, hotdogs and a touch of liver for deep savory richness. Slightly sweet with raisins and served over rice, it’s a festive, crowd-pleasing dish perfect for weeknights or parties.

Yield

6

Time

1 hour 20 minutes

Rating

—

Ingredients

2 lb (900 g) pork, cut into 1/2-inch cubes

1 (8 oz) can pork liver pâté

2 medium potatoes, diced (~1/2-inch)

1 medium carrot, diced (~1/2-inch)

1 small red bell pepper, diced

3–5 pieces hotdogs, sliced (use your preferred type)

1/2 cup (120 ml) soy sauce

3 tbsp calamansi juice (or lemon/lime juice)

1–2 tbsp oyster sauce

1 medium red onion, minced

5 cloves garlic, minced

1 tbsp granulated white sugar

1–2 tbsp tomato paste

1 (8 oz / 227 g) can tomato sauce

1 1/2 cups (360 ml) water

2 dried bay leaves

1/4 cup frozen green peas

1/4 cup raisins

4 tbsp cooking oil

Salt and ground black pepper, to taste

Instructions

Step 1

Marinate the pork: In a bowl combine the pork cubes, soy sauce, oyster sauce, black pepper and calamansi (or lemon/lime) juice. Marinate for 30 minutes to 1 hour in the fridge.

Step 2

Sauté the potatoes and carrots: Heat 2 tablespoons of oil in a pan over medium heat. Add the diced potatoes and carrots and cook 5–6 minutes until slightly softened and lightly browned. Season with salt and pepper.

Step 3

Add hotdogs and bell pepper: Add the sliced hotdogs and diced red bell pepper to the pan and cook until the bell pepper softens (another 2–3 minutes). Remove this vegetable-hotdog mixture from the pan and set aside.

Step 4

Sauté aromatics: In the same pan, add the remaining 2 tablespoons oil and heat over medium-high. Sauté the minced onion for 4–5 minutes until softened, then add the minced garlic and cook for another 1–2 minutes until fragrant.

Step 5

Brown the pork: Add the marinated pork to the pan and brown on all sides over medium-high heat.

Step 6

Build the sauce and simmer: Once the pork is browned, stir in the tomato paste and sauté about 30 seconds. Add the tomato sauce and 1 1/2 cups water, stir to combine. Add the bay leaves. Bring to a boil, cover, lower heat to a simmer and cook 25–30 minutes, or until the pork is tender.

Step 7

Incorporate liver and sugar: Uncover and add the granulated sugar and the pork liver pâté. Stir frequently for 5–6 minutes until the liver is fully incorporated into the sauce and the mixture is well combined.

Step 8

Return vegetables and hotdogs: Add the sautéed potatoes, carrots, bell pepper and hotdogs back into the pan. Stir and cook 2–3 minutes to warm everything through.

Step 9

Finish and season: Stir in the frozen green peas and raisins. Taste and adjust seasoning with salt, pepper or more sugar if desired. Remove bay leaves before serving.

Step 10

Serve: Serve hot over steamed rice.

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Classic Filipino Menudo

By

Vince Vasquez

A hearty, tomato-based Filipino pork stew studded with potatoes, carrots, hotdogs and a touch of liver for deep savory richness. Slightly sweet with raisins and served over rice, it’s a festive, crowd-pleasing dish perfect for weeknights or parties.

Yield

6

Time

1 hour 20 minutes

Rating

—

Ingredients

2 lb (900 g) pork, cut into 1/2-inch cubes

1 (8 oz) can pork liver pâté

2 medium potatoes, diced (~1/2-inch)

1 medium carrot, diced (~1/2-inch)

1 small red bell pepper, diced

3–5 pieces hotdogs, sliced (use your preferred type)

1/2 cup (120 ml) soy sauce

3 tbsp calamansi juice (or lemon/lime juice)

1–2 tbsp oyster sauce

1 medium red onion, minced

5 cloves garlic, minced

1 tbsp granulated white sugar

1–2 tbsp tomato paste

1 (8 oz / 227 g) can tomato sauce

1 1/2 cups (360 ml) water

2 dried bay leaves

1/4 cup frozen green peas

1/4 cup raisins

4 tbsp cooking oil

Salt and ground black pepper, to taste

Instructions

Step 1

Marinate the pork: In a bowl combine the pork cubes, soy sauce, oyster sauce, black pepper and calamansi (or lemon/lime) juice. Marinate for 30 minutes to 1 hour in the fridge.

Step 2

Sauté the potatoes and carrots: Heat 2 tablespoons of oil in a pan over medium heat. Add the diced potatoes and carrots and cook 5–6 minutes until slightly softened and lightly browned. Season with salt and pepper.

Step 3

Add hotdogs and bell pepper: Add the sliced hotdogs and diced red bell pepper to the pan and cook until the bell pepper softens (another 2–3 minutes). Remove this vegetable-hotdog mixture from the pan and set aside.

Step 4

Sauté aromatics: In the same pan, add the remaining 2 tablespoons oil and heat over medium-high. Sauté the minced onion for 4–5 minutes until softened, then add the minced garlic and cook for another 1–2 minutes until fragrant.

Step 5

Brown the pork: Add the marinated pork to the pan and brown on all sides over medium-high heat.

Step 6

Build the sauce and simmer: Once the pork is browned, stir in the tomato paste and sauté about 30 seconds. Add the tomato sauce and 1 1/2 cups water, stir to combine. Add the bay leaves. Bring to a boil, cover, lower heat to a simmer and cook 25–30 minutes, or until the pork is tender.

Step 7

Incorporate liver and sugar: Uncover and add the granulated sugar and the pork liver pâté. Stir frequently for 5–6 minutes until the liver is fully incorporated into the sauce and the mixture is well combined.

Step 8

Return vegetables and hotdogs: Add the sautéed potatoes, carrots, bell pepper and hotdogs back into the pan. Stir and cook 2–3 minutes to warm everything through.

Step 9

Finish and season: Stir in the frozen green peas and raisins. Taste and adjust seasoning with salt, pepper or more sugar if desired. Remove bay leaves before serving.

Step 10

Serve: Serve hot over steamed rice.

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By Sohla El-Waylly

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Spicy Honey Orange Shrimp (Xiang La Fengmi Xia)

By Tiffy Chen

A satisfying weeknight dinner from cookbook author and TikTok creator Tiffy Chen. Serve this shrimp with rice or noodles.

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Ultra-Crispy Slow-Roasted Pork Shoulder

By J. Kenji López-Alt

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By Michael Symon

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