Monday's Bread Bowl: Menudo

The Mixed Stew is on hiatus for the holiday. We are serving up oldies but goodies (re-runs) for the whole week. Happy Holidays!

Post from November 1, 2010

A warm bowl of this will brighten any rainy day


There are different types of menudo, which we’ll discuss later in the week. The Mixed Stew likes this rustic version from the Philippines. Chopped pieces of pork belly are braised until tender in an onion, garlic, and tomato seasoned broth. The addition of carrots, chick peas, pimentos, and other ingredients makes for a hearty pork and veggie stew. Here is our recipe:

What you will need:

1 wooden spoon
1 large stock pot w/ lid
3lbs pork belly, diced small
1 yellow onion, diced
3 garlic cloves, chopped
3 tablespoons cooking oil
2 bay leaves
2 medium to large fresh tomatoes, diced
1 (19 oz) can chick peas
1 (16 oz) bag frozen peas and corn
2 (4 oz) jars pimentos, drained
1 cup sliced carrots
4 cups water
Salt or fish sauce to taste

Cooking and Directions:

Heat up stock pot on medium-high heat. Add cooking oil, garlic, bay leaves, and onion. Sautee ingredients until onions turn translucent. Next, add in pork belly and cover with lid for 10 minutes. Let the meat brown and stir occasionally. Add tomatoes and water to stock pot. Stir well and recover pot with lid. The ingredients should reach a boiling point. Reduce heat to medium-low. Let the ingredients slowly simmer or braise for one hour. Then throw in salt (or fish sauce), pimentos, carrots, chick peas, and bag of corn and peas. Raise heat to medium and let the pot simmer for another 20 minutes. Serve with steamed rice or mashed potatoes.