Pork Giniling Menudo. Menudo is definitely one of the dishes that we usually have during special occasions and also during the Holiday Christmas Seasons. I wanted to make another post of my Menudo but the thing is I already have several versions of Menudo in in the archives. Before I go on my Pork Giniling Menudo, if you are looking recipes of your next menudo dish just click the recipe link below to check them out.
Special Pork Menudo with Olives
Menudo with Christmas Ham
Pork and Chicken Menudo
Pinoy Pork Menudo
Vegetarian Menudo, Tofu Menudo
Menudo with Baked Beans
Ok back to our Pork Giniling Menudo, instead of using pork cubes I used pork giniling for the meat ingredient. And for the liver I used canned liver spread. Canned liver spread is usually used in Pinoy Kaldereta Dishes. All other ingredients should remain similar to our usual Menudo Recipe.
Some provably are asking why would, I just use the usual cube pork. The truth is I wanted to cook Giniling. But I wanted to bring my giniling to a next level, make my Giniling Menudo Style.
Cooking is of course is basically similar to any Menudo recipe, in fact if you have your own method of cooking your Menudo, you can also use it for this recipe.
Here is the recipe of my Pork Giniling Menudo, try it.
1 kilo pork giniling
6 pieces Pinoy regular hotdog, cut crosswise into circle
2 small cans liver spread
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. paprika
In a wok or medium size sauce pan sauté garlic and onion until fragrant, add in the pork giniling and stir cook for 2 to 6 minutes. Add in the fish sauce, soy sauce, tomato sauce, paprika, peppercorns and bay leaf stir cook for another 2 to 3 minutes. Add 1/2 to 1 cup of water bring to a boil and simmer for 5 to 10 minutes. Add in the hotdogs, potatoes and carrots. Continue to cook for 3 to 5 minutes. Add in liver spread and raisins continue to cook for 3 to 5 minutes or until the potatoes are cooked and most of the liquid has evaporated. Add in the green peas, chickpeas and bell pepper. Correct saltines if required. Continue to cook for another 2 to 3 minutes or until the liquid has turned into an oily sauce. Serve hot with a lot of rice.