VLOG: Pork Menudo
This Pork Menudo has been sitting in draft mode since the last day of December 2020. I’ve posted the recipe years ago but I’ve lost it along with other ones in my recent blog issue that just pretty much added to how 2020 was such a year. But, I don’t want to get upset about that anymore. Let’s be happy and let’s cook this delish tomato-based pork dish that is probably not authentic as far as Filipino Menudo is concerned but it was good and the vibrant red color bubbling up is making me salivate just looking at it. Get your rice done and we’d be good to go.
Please read the full recipe below because some components are missing in the video. I marinated the pork first before cooking and there was a part where my camera stopped so it didn’t record some steps in the end. Just FYI!
Pork Menudo
Ingredients
- 1-2 pounds Pork Boston Butt cut
- 1 lemon
- 1 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- sprinkle of garlic powder
- sprinkle of black pepper
- 1 sm red onion chopped
- 2-3 cloves garlic
- 1 sm can of tomato paste
- 2 cups water
- 2-3 medium potatoes cubed
- 2 large carrots cubed
- 2 tbsp soy sauce
- 2 tsp sugar
- 2 stalks celery chopped
- 3-4 sweet peppers (red, yellow, orange) cubed
- vegetable oil for sautéing
Instructions
- Slice pork in cubes. Marinate the pork with lemon juice, soy sauce, Worcestershire sauce, garlic powder and black pepper for 2-3 hours.
- Heat up oil in a pan. Sauté garlic and onions. Add the marinated pork cubes. Stir, cover, and let it cook until pork cubes are tender. Stir occasionally.
- Add potatoes and carrots. Stir then add tomato paste and water. Add soy sauce and black pepper. Stir everything together, cover, and let it simmer to cook until potatoes and carrots are soft and tender.
- Sprinkle sugar then add the cubed celery and sweet peppers. Stir and cook for another 5-8 minutes. The remaining heat will cook the celery and sweet peppers.
The looks good, no?
Serve with rice!
