I have cooked sinigang, tinola, kare-kare, adobo, afritada and pochero several times, and I can write about them with my eyes closed. So I challenged myself and menudo is a first for me. I know it's popular and common among households so I put a little twist into it; adding unusual ingredients and making a few spins.
Start working on the dish by marinating 1kg of pork, cut into small bite-size pieces, with 1/2 cup of Sprite (oh, yes!) and 3 tablespoons of spanish paprika. Add a few dashes of nutmeg and 1 tablespoon of dried thyme, mix well, and cover for at least 30 minutes.
In a large casserole, saute 4 cloves of crushed garlic and 1 large minced onion. Add the pork (save the marinate) and cook until the meat turns brown. Add the marinate and simmer until almost all the liquid has evaporated. Pour in 3/4 cup red wine and simmer again over low fire, reducing the wine to about 1/4 cup. Add 1/2kg of pork liver cut into small cubes and 1/4 kg of sliced hotdogs. Keep mixing and simmer for another 2 minutes.
Pour 500 grams of tomato sauce, add 1.5 cups each of diced potato and carrot. Continue simmering until the veggies are soft but not breakable. Add 1/4 cup raisins, 3 tablespoons of lemon juice, 1/4 cup brown sugar, 1 medium red bell pepper, deseeded and cut into short strips, and about 1/2 cup grated parmesan cheese. Mix and simmer for another 2 minutes.
Your menudo is now ready. Serve with rice.
Happy eating!
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