Ingredients
-
1
-
3
-
2
-
1/2
-
1
-
1
-
500
-
100
-
1
-
2
-
-
-
-
-
Directions
Filipino Menudo,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.,By far, the best Filipino menudo I’ve ever cooked. Even if I did not use the stipulated cheese, I just used leftover cheddar cheese, it still turned out great. The addition of lemon balanced the umami flavours in this recipe.,This is the best by far. I like this recipe. Delicious! My family loved it with or without the liver.
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Steps
|
1
Done
|
Combine 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. |
|
2
Done
|
Remove Pork from the Marinade, Drip Dry. |
|
3
Done
|
Saut Garlic and Onion, Add Pork and the Unused Half of the Marinade and Bay Leaf, Simmer Uncovered, Reduce the Liquid to Half. |
|
4
Done
|
Add Fresh Pork Liver If You Prefer the Fresh Ingredient, Cover and Cook. |
|
5
Done
|
Add Tomato Sauce, Liver Paste (if This Is What You're Using), Carrots, Potatoes and Raisins, Simmer Stirring Occasionally. |
|
6
Done
|
Add Peppers and Adjust the Seasoning. |
|
7
Done
|
Add the Grated Cheese, Let It Melt, Stir and Distribute Evenly. Serve Hot. |
