This dish helped me discover the joys of pork shoulder. So much so it is now one of my favourite cuts. There’s just something about slow cooked meat when it’s done right. The flesh will pull apart without tasting too dry or too soft. When I first saw this recipe, it was labelled a ‘street snack’. How awesome, this will be more than a snack for me, this could be a meal in itself. The addition of paprika and raisins gives it that rather smoky, sweet and a little spiciness taste.
Hubster was not too thrilled about this dish, first it has that sweet note from the raisins and second, we ate it with bread rolls. But it can be eaten with rice as well, I just thought since it was a street snack, I want to taste how it would be like street style. I liked this dish though, it felt healthy even with all the protein. And it just looks fiery appetizing with all the red paprika and red pepper. But it’s not spicy at all.
I will admit that I do not know much about Filipino cuisines but after this dish, I am excited to try out more dishes.
PORK MENUDO RECIPE
(recipe by Adora’s Box)
400 gms pork shoulder
1 teaspoon sweet paprika (preferably smoked)
1 tablespoon soy sauce
1/4 teaspoon ground black pepper
juice of 1/2 a lime
2 tablespoons olive oil
1 tablespoon crushed garlic
2 medium onions, sliced
2 tablespoons tomato paste
2 tablespoons raisins
2-3 small waxy potatoes, cut into rectangular chunks
1 red pepper, cut into triangles
1 tablespoon sugar
salt to taste
1. Cut the pork meat into manageable pieces. Place meat in bowl together with paprika, soy sauce, black pepper and lime juice. Mix and leave to marinade for at least half an hour.
2. Heat up a deep frying pan. Add the olive oil and then the garlic. Saute till just enough colour.
3. Sauté onions next until translucent.
4. Add the marinade pork and turn the heat up. Fry until pork has a sealed colour.
5. Add the tomato paste and stir. Cook until most it is rather dry.
6. Add the raisins. Push the pork to one side and add some water, scrap the bits on the bottom of the pan but don’t wash away the pork’s caramelization.
7. Push the mixture back into the middle to cover the bottom of the pan.
8. Cover with lid and simmer on gentle heat until meat is just about tender. Stir the pork from time to time so it won’t burn at the bottom and add more water if it’s too dry.
9. Just before the pork reaches its preferred doneness, add the potatoes, sweet pepper and sugar.
10. Cook till the potatoes are tender. Season with salt to taste.
11. The finished dish should have a dry, thick molass-ey sauce. Eat with either rice or bread rolls.