This liver gravy is one of Filipino’s favorite dips for the famous lechon. Other than it’s thick and meaty taste, it provides a flavorful mix to the fatty goodness of the lechon meat. It is also used as dips with lechon manok and lechon kawali. […]
Lechon Kawali is literally deep fried pork belly that is a favorite for special occasions across the Philippines. It is served during fiestas (carnival season) or birthday parties and is mostly enjoyed with a kalamansi and soy sauce dip or Mang Tomas (a liver gravy […]
Pork Menudo is a Filipino Pork Stew recipe that is easy to make using these basic ingredients of pork, carrots, potatoes, hotdogs and tomato sauce. Influenced by our Spanish heritage it has become a staple dish that is paired with rice. In Spanish, this might be commonly known as estofado de cerdo. One thing I like about this dish is that it tends to taste better as a next-day meal as the sauce fully develops into the meat and vegetables. Cook this in large batches, then store it in the fridge and still enjoy this pork menudo the next day.
¼ kilo pork belly (sliced in cubes)
1 medium size potatoes (sliced to small cubes)
4 medium size carrots (sliced to small cubes)
2 regular size hotdogs (sliced)
1 medium sized bell pepper (sliced into squares)
2 chicken liver (alternative: 1 small can chicken liver spread)
3 cloves of garlic (chopped)
1 medium size red onion (chopped)
2 tablespoon tomato paste
½ cup tomato sauce
2 tablespoon white sugar
Salt and pepper to taste
3 tablespoons of vegetable oil
½ liter of water
- Using a pan, drizzle the vegetable oil, then sauté onions and garlic until onions turns translucent.
- Add the pork meat, then sauté again ‘til the pork meat turns white.
- Add the carrots and potatoes, stir for a minute. Then add the tomato paste, quickly stir in with the ingredients, then add the water, tomato sauce, salt, pepper, sugar. Stir and let it cook for 10 minutes over low medium heat.
- On a separate pot, boil the chicken liver ‘til cooked (roughly about 5 minutes), then remove from the water and transfer to a bowl.
- Mash the chicken liver, then set aside.
- Back to the pan, once the sauce has reduced, add the chicken liver and stir. You can also add more water if you want a thinner consistency of the sauce.
- Let it cook for another 3 to 5 minutes over low heat.
- Serve and enjoy with a bowl of steam rice.