Everyday Menudo Recipe

  • 500 grams pork kasim or pigue, washed and drained
  • 250 grams pork liver, washed and drained
  • 1½ teaspoons Lea and Perrins Worcestershire Sauce
  • 1½ teaspoons calamansi juice
  • 1/8 teaspoon ground black pepper
  • 3 tablespoons cooking oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 medium-sized tomatoes, chopped
  • 1 small red bell pepper, diced
  • 2 teaspoons soy sauce
  • 1 teaspoon patis, optional
  • 2 ½ cups water
  • 2 small potatoes, peeled and cubed
  • 1 small can green peas, drained (about 155 grams)
  • salt and ground black pepper, to taste
  • sugar, optional
Everyday Menudo Recipe

  1. Cut pork kasim (or pigue) and liver into ¾-inch cubes. Place in a bowl and add the Lea and Perrins Worcestershire Sauce, calamansi juice and black pepper. Set aside for a few minutes.
  2. Pour the cooking oil into a sauté pan or wok. Place pan over medium-high heat then sauté the onion until transparent. Add the garlic and cook until aromatic. Add the tomatoes and sauté for another 3 to 5 minutes.
  3. Stir in the pork kasim (or pigue) and liver. Cook until lightly browned. Add the red bell pepper, soy sauce and patis, if desired. Saute for 2 to 3 minutes then add the water. Bring to a boil then lower heat to a simmer. Cook until meat is tender. Add the potatoes and simmer until done. Stir in the green peas. Season with salt, black pepper and sugar, if desired. Serve hot.

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