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.
Discovering the Unforgettable Flavor of Menudo
If you’re a fan of the classic pork menudo, get ready to embark on a delightful culinary journey with the this menudo recipe. This unique twist on the traditional menudo ditches the familiar tomato sauce and hotdogs, replacing them with a tantalizing combination of ripe tomatoes and atchuete oil. The result? A mouthwatering menudo that will leave your taste buds begging for more.
The Secret to Irresistible Kapampangan Menudo: Marination Magic
The key to crafting the tastiest menudo lies in the art of marination. Take your pork and marinate it generously with a mix of soy sauce, pepper, and calamansi juice. Let the flavors meld for a minimum of two hours, or if time permits, allow the marination process to work its magic overnight. This simple yet crucial step imparts a depth of flavor to the meat that sets this menudo apart.
Elevate the Experience: Marinating the Pork Liver
For those seeking an extra layer of richness, consider marinating the pork liver as well. A splash of soy sauce, calamansi juice, and pepper transforms this optional step into a game-changer, adding a depth of flavor to the liver that perfectly complements the pork.
Bringing Color to Life: The Atchuete Oil Infusion
Heat a pan and introduce a tablespoon of vibrant atchuete oil. Sauté red bell peppers for a minute, infusing the oil with their brilliant hue. Set them aside, and in the same pan, fry pork skin until it achieves a crispy perfection. The aromatic journey continues as garlic joins the sizzling party, releasing its fragrance. Add onions and sauté until they reach a delightful softness.
The Liver Chronicles: A Brief Saute
Create space in the pan to showcase the star of the liver. Add more atchuete oil if needed and sauté the marinated liver for a minute. Once infused with flavor, remove the liver from the pan and set it aside to join the ensemble later.
Tomato Tango: Sautéing the Heart of the Dish
Return to the pan once more, sautéing ripe tomatoes for a tantalizing minute. Introduce the marinated pork, combining it with the crispy pork skin, garlic, and onions. Let the flavors intermingle for two minutes before adding a cup of water. Cover and simmer until the meat is half-done, approximately 20 minutes. Adjust the water level as needed.
Symphony of Flavors: Raisins, Garbanzos, and Potatoes
Elevate the menudo experience by adding a handful of raisins and garbanzos, stirring for a burst of sweetness and texture. Follow this with the introduction of potatoes and bell peppers, stirring to infuse the dish with their essence. Simmer until the potatoes approach tenderness, building anticipation for the flavorful finale.
The Grand Finale: Liver, Seasoning, and Perfection
It’s time to reintroduce the sautéed liver, allowing it to join the party for a final two-minute dance. Taste the menudo and make any necessary adjustments with salt and pepper, ensuring a harmonious blend of flavors.
Savoring the Culinary Masterpiece
Present your menudo in all its glory, steaming hot and ready to be paired with fragrant steamed rice. The absence of tomato sauce and hotdogs is forgotten as you delve into the symphony of flavors meticulously crafted in each bite.
Embark on this culinary adventure, and discover why the Kapampangan menudo is not just a recipe; it’s an experience that will linger on your palate, creating memories of a dish that redefines menudo as you know it.
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 pc 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.
Notes
Cooking Tips:
1. Masterful Marination for Delectable Depth The secret to an irresistible menudo lies in the art of marination. To infuse your pork with a depth of flavor that will leave a lasting impression, marinate it generously with a mix of soy sauce, pepper, and calamansi juice. Allow the magic to happen by letting the marination process work its wonders for at least two hours, or ideally overnight. This patient step ensures that every bite of your menudo is infused with rich and harmonious flavors. 2. Atchuete Oil: The Colorful Canvas of the Iconic Menudo Elevate your menudo by embracing the vibrant hues of atchuete oil. When heating the pan, add a tablespoon of this colorful infusion to create a visually stunning base for your menudo. The atchuete oil not only brings a brilliant red hue to the dish but also imparts a subtle earthy flavor. Use it to sauté red bell peppers, enhancing both the visual appeal and the overall taste of your menudo. This simple yet impactful technique ensures yourdish is a feast for the eyes and the palate. 3. Timing is Everything: Potato Perfection and Liver Harmony Achieving the perfect menudo involves impeccable timing, especially when it comes to potatoes and liver. As you simmer the dish, introduce potatoes and bell peppers, stirring to infuse their essence into the menudo. Pay close attention to the potatoes, allowing them to simmer until almost tender. This careful timing ensures they contribute to the overall texture without becoming overly soft. Additionally, when reintroducing the sautéed liver, let it join the ensemble for a mere two minutes. This brief interaction ensures the liver retains its distinct flavor without overpowering the dish, resulting in a harmonious blend that elevates your menudo dish to culinary perfection.Nutrition Notes:
Calorie and other nutrition information is derived from HappyFolks.Com recipe nutrition calculator. The percent daily value (%DV) is based on a daily 2,000 calorie diet.Nutrition Facts:
Amount per Serving:300g, Calories: 642kcal, From fat:408, Total fat:45.6g, Saturated Fat:19.9g, Trans Fat:0.3g, Cholesterol:210mg, Sodium:645mg Total Carbohydrate: 22g, Dietary Fiber: 3g, Sugars: 8g, Protein: 36g, Vitamin A: 155%, Vitamin C: 83%, Calcium: 6%, Iron: 57%
