1/3 Photos of Filipino Menudo
Pinaygourmet #345142's Note:
Comfort food Filipino style! This is one of my husband's favourite Filipino dishes. I make this in big batches because it freezes well, and it tastes better the longer you keep it. It can stay for up to 2 weeks in the freezer. This can also be cooked in a slow cooker like the usual slow cooker stew.
My Private Note
Units: US | Metric
- 1 kg pork tenderloin, cubed
- 3 medium potatoes, cubed
- 2 medium carrots, cubed
- 1/2 cup raisins
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 500 ml tomato sauce
- 100 g liver spread (originally, we use fresh pork liver but since it's very difficult to find a good liver, I substitute)
- 1 medium onion, chopped
- 2 garlic cloves, chopped
- 50 g grated romano cheese (Parmesan is also good)
- 1Combine all marinade ingredients. Divide the marinade in halves. Save half. Add pork cubes on the other half with the bay leaf and marinate for at least 30 minutes.
- 2Remove pork from the marinade, drip dry.
- 3Sauté garlic and onion, add pork and the unused half of the marinade and bay leaf, simmer uncovered, reduce the liquid to half.
- 4Add fresh pork liver if you prefer the fresh ingredient, cover and cook.
- 5Add tomato sauce, liver paste (if this is what you're using), carrots, potatoes and raisins, simmer stirring occasionally.
- 6Add peppers and adjust the seasoning.
- 7Add the grated cheese, let it melt, stir and distribute evenly. Serve hot.
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Nutritional Facts for Filipino Menudo
Serving Size: 1 (319 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 284.2
- Calories from Fat 69
- Total Fat 7.7 g
- Saturated Fat 3.0 g
- Cholesterol 82.0 mg
- Sodium 868.4 mg
- Total Carbohydrate 27.2 g
- Dietary Fiber 3.7 g
- Sugars 11.4 g
- Protein 26.9 g
The following items or measurements are not included:
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