Filipino Menudo and Pork Lumpia
Week of 10/07/19 to 10/11/2019 Please note all recipes at the PJCC and our Mini Programs are vegetarian. Ingredients subject to change based on availability and teacher’s discretion.
Ingredients
Menudo
  • 2tablespoons vegetable oil
  • 4cloves garlicwhole
  • 3 tomatoeschopped
  • 2 Russet Potatoes1-inch cubes
  • 1 can garbanzo beansdrained well, 16 ounces
  • 2 Carrotspeeled and cut into 1-inch cubes
  • 2cup vegetable broth
  • 1 green bell pepper1-inch cubes
  • 1tablespoon soy sauce
  • ½cup tomato sauce
  • 1teaspoon Salt
  • 1/2teaspoon black pepper
  • 2tablespoons onion powder
  • 1/2teaspoon annatto powder
Lumpia
  • 1 package Lumpia wrappers
  • 1lb lean ground pork
  • 1 carrotjulienned
  • 1 sweet potatojulienned
  • 2 green onionssliced thinly
  • 3cups bean sprouts
  • 1tablespoon garlic powder
  • 1tablespoon onion powder
  • 2tablespoons soy sauce
  • 1tablespoon hoisin sauce
  • 1/4teaspoon ground black pepper
  • 1/2cup veggie broth
  • 1teaspoon Salt
  • 2tablespoons oilfor cooking
  • 1/4cup vegetable oilfor frying
Masters Class Only
  • 5 boneless skinless chicken thighsdiced
Instructions
Lumpia Filling
  1. Cut the veggies accordingly and set aside. In a large pan, cook the ground pork. Add veggies and sauté for a minute. Pour the seasonings, broth and bean sprouts. Reduce until liquid is almost gone. Let filling cool on a plastic tray.
Menudo
  1. Menudo in a large pan, heat up oil and add in the whole garlic cloves. Sauté until the garlic turn brown and the oil is fragrant. Toss out the garlic. Turn heat off
  2. Cut the veggies and sauté starting with the tomatoes and carrots, cook for about a minute. Add the rest of the vegetables and stir. Pour in the spices, seasonings, and tomato paste to toast.
  3. Pour in the broth and garbanzo beans. Cook on medium heat until potatoes are cooked, and sauce Is mildly reduced.
  4. Adjust the seasoning for the menudo if needed, turn off heat and serve over steamed rice.
Making the Lumpia
  1. Meanwhile, take the spring roll wrappers and carefully separate each one. Lay a wrapper on flat plate or surface, pointed corner facing you. Take a heaping spoonful of the filling and place it in the middle. Take the pointed corner from your side and fold it over the filling. Take the 2 opposing corners and fold it over the filling in the middle. Wet your index finger with and brush on the end of the wrapper and roll it. Repeat!
  2. In a non-stick pan, heat up oil and shallow fry each roll over medium heat. Cook until golden brown and crispy. 2-3 minutes on each side. Place on a paper towel lined pan or tray. Serve while warm!
Masters Class Only
  1. 5 JCS chicken thighs, diced
  2. Add chicken after flavoring the oil with garlic and cook for 5 minutes.