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Pork Menudo


Pork Menudo Meat in Tangy Sauce

1 1/2 lbs. Lean pork, diced 1 inch sizes
1/4 lb. Pork liver, diced same size with the meat
1/4 lb. Pork fat, diced same size with the meat
3 cloves Garlic, minced
2 medium Onions, diced roughly
2 tbsp. Vegetable oil
2 tsp. Brown sugar
1 tsp. Sea salt
2 tbsp. Fish sauce
2 whole Lemon juice, freshly squeezed
1/2 cup Dark soy sauce
1tbsp. Brown sugar
1/4 tbsp Fresh ground pepper
1/2 cup Tomato sauce or puree
2 big size Potatoes, pared and diced 1/2 inch size
1/4 cup Annatto powder in packet ( to dissolve in warm water)
1/2 cup Canned Garbanzo beans (chickpeas)
2 medium Carrots, diced and pared ( like size of potatoes)
1/4 cup Raisins
2 pcs. Fresh bay leaves, tear in to rough pieces


Combine lemon juice, soy sauce and brown sugar in a big bowl, and mix the dices of pork meat and fat to marinate for 2 hours or longer then covered and refrigerated.

Drain the meat as soon as you ready to mix them in cooking and set aside the marinade juice, you need some of them later.

In a medium heat use a wok or deep sauce pan sauté garlic and onions.

Add diced pork and pork fat slices and sauté until pork is no longer pink

Season with salt, fish sauce and pepper, bay leaves and add annatto liquid, tomato sauce and sugar.

Simmer covered for 30 minutes or until pork is tender .

Add potatoes, carrots, chick peas and raisins and the marinade juice cook for15 minutes.

Add liver, let simmer for 5 minutes more. Season to taste.

Another mouth watering menu, they can be serve daily dinner or if you wish you can serve this on special occasions, but it should double the ingredients.

Serve with plain white rice.

Serve 8-10 people.

Simple tips:

My own way of cooking this dish, is marinating the pork meat and it's well proven that they're very delicious, but not everyone cook the same way.



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Last modified: May 26, 2003