Dish of Pork & Liver Stew
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Pork & Liver Stew


Philippine   -   Menudo
Serves:
Effort:
Sched:
DoAhead:  		 4 main
***
1-1/2 hrs
Most		 A substantial stew with interesting textural contrasts and only no chili heat. It's easy to make and requires little attention while cooking. Serve with plenty of Jasmine rice.

1
1/2
5
1
6
1
2
5
------
8
1
1
1-1/2
1
1/4
------
2
#
#
oz
#
oz
c
cl
oz
---
oz
c
T
t
T
t
---
T
Pork (1)
Liver (2)
Chorizo Bilbao (3)
Potatoes (4)
Bell Pepper, red (5)  
Garbanzo Beans
Garlic
Onion
-- Seasoning
Tomato Sauce
Water
Fish Sauce
Salt
Paprika (6)
Pepper, black
---------
Oil
Prep   -   (30 min)
  1. Cut PORK into 3/4 inch cubes.
  2. Cut LIVER into 1/2 inch cubes and soak in a couple of changes of salted water (this will keep the stew a cleaner color).
  3. Crush GARLIC and chop small. Chop ONION medium. Mix.
  4. Cut CHORIZO into quarters lengthwise, then slice to about 1/2 inch.
  5. Peel POTATOES and dice about 3/4 inch. Hold in cold water until needed.
  6. Drain Garbanzos (presuming canned or pre-cooked). Cut BELL PEPPER into narrow strips about 1 inch long. Mix.
  7. Mix All Seasoning Items.
RUN   -   (1-1/4 hrs)
  1. In a spacious sauté pan heat Oil and fry Pork cubes stirring until lightly browned on all sides.
  2. Stir in Onion mix and fry stirring until the onions show just a little color.
  3. Stir in Sauce mix and Chorizo. Bring to a boil stirring, then simmer for about 40 minutes until pork is tender.
  4. Drain Potatoes and stir in along with Garbanzo mix. Simmer for about 10 minutes or until potatoes are tender.
  5. Stir in Liver and simmer 5 minutes.
  6. Serve with plenty of Jasmine rice.
NOTES:

  1. Pork:

      butt, shoulder, sirloin or similar are fine.

  2. Liver:

      Pork liver is preferred, being a bit smoother with a more delicate flavor, but beef liver can be substituted with very little change in flavor.

  3. Chrizo de Bilbao

      This is a semi-cured cooking chorizo originiting from the Basque region of Spain, but popular in the Philippines. Mexican Chorizo will not do - if you can't get Bilbao, substitute Polish sausage or similar. For details see our Sausage page.

  4. Potatoes:

      I use White Rose for recipes of this sort, but red potatoes would do fine. Avoid "Yukon Gold" type potatoes which turn to mush with long cooking. For details see our Potato page.

  5. Bell Pepper:

      The pattern recipe calls for 2 ounces of canned piemientos, but I usually don't have a small can of those so I've called for red bell - but I actually use a red Anaheim if one is available.

  6. Paprika

      Please, real Spanish or Hungarian paprika - not that sawdust flavored stuff they sell in the supermarkets.
  7. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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