Menudo with Christmas Ham. Most of us will usually have a lot of Christmas ham leftover or extra hams from Christmas party give away. In our case we have several ball hams that were from Christmas party give away and gifts from friend. If you have been following us during these couple of week you may have noticed that I have been using ham ingredient on several of my dishes. Today I would like to share another dish where I used leftover ham as one of the main ingredient, Menudo with Christmas Ham.
Instead of using the Pinoy red hotdog, I substituted it with the leftover ham. As expected my Menudo with Christmas Ham was a winner, definitely worthy of recommending as one of our recommended Holiday dish for the Christmas or New Year dinner.
Here is the recipe of my Menudo with Christmas Ham, try it.
1 kilo pork belly, cut into small cubes
2 cups Pinoy sweet ham, cut into small cubes
1/3 kilo pork liver, cut into small cubes, rinse with water, drain
1 medium size Spanish chorizo, cut into small cubes or slices, reserve lard
2 medium size red/green bell pepper, trimmed, de-seeded, cut into squares
2 medium size potato, peeled, cut into small cubes
1 large size carrot, peeled, cut into small cubes
1/2 cup green peas, pre-cooked
1/2 cup chickpeas, pre-cooked
1 medium size onion, chopped
1/2 head garlic, chopped
3-5 pcs. bay leaf
1 tbsp cracked peppercorns
1/4 cup fish sauce
1/4 cup soy sauce
1 cup tomato sauce
1/2 cup raisin
1 tsp. sugar
1 tsp. paprika
In a medium size sauce pan sauté garlic, onion and Spanish chorizo, including the lard until fragrant, add in the pork and stir cook for 3 to 5 minutes. Add in the fish sauce, soy sauce, tomato sauce, paprika, peppercorns and bay leaf stir cook for another 2 to 3 minutes. Add 1 to 2 cups of water bring to a boil and simmer for 10 to 15 minutes or until the pork are tender. Add in the ham, potatoes and carrots and continue to cook for 3 to 5 minutes. Add in pork liver, sugar and raisins continue to cook for 3 to 5 minutes or until the potatoes and liver are cooked and most of the liquid has evaporated. Add in the green peas, chickpeas and bell pepper and cook for another 1 to 2 minutes, correct saltines if required. Continue to cook for another 1 to 2 minutes or until the liquid has turned into an oily sauce. Serve hot with a lot of rice.
Check out our other menudo recipes;