Pork Menudo

While I was growing up, I have always witnessed my Grandma cook this special dish whenever there was a special occasion. Growing up in the Philippines, one cannot be exempted from participating in the celebration of different feasts honoring Patron Saints.  Even non-Catholics and other people from different religious denominations take part at one point or the other even in just watching events sponsored by the town or the city they belong to.  Menudo is almost never absent in any dining table during these occasions and events. Pork is just one of the variations, you can have different kinds of Menudo if you wish, such as chicken.  Bear in mind that every province has its own version of this wonderful dish so I made some ingredients optional or you can add and experiment on your own.

INGREDIENTS:

1 kilo pork, cubed

1/4 kilo pork liver, cubed

4 medium potatoes, diced

1 big carrot, diced

1 small can garbanzos or chick peas 

1 small can green peas (optional)

1 pack raisins 

4 regular hotdogs, cut diagonally (optional)

1/2 cup soy sauce

5 calamansi, squeezed

1 medium onion, chopped

3 cloves garlic, pounded and minced

1 teaspoon sugar (I used brown)

1 sachet tomato sauce (250 grams)

1 cup water

3 pcs dried bay leaves

1 green pepper, diced

1 red pepper, diced

2 tablespoons, cooking oil

salt and pepper to taste

INSTRUCTIONS:

1. Place pork, soy sauce, and calamansi juice in a bowl.  
2. Marinate for at least 1 hour or so.
3. Heat oil in a big pan.  
4. Saute garlic and onion.
5. Add the marinated pork and cook until slightly brownish in color for about 8 minutes. 
6. Put in the tomato sauce and dried bay leaves.  
7. Add water and cook the pork thoroughly for about 30 minutes or until tender. You may add water as needed.
8. Add the liver and hotdogs.  Continue cooking for 5 minutes.
9. Add the potatoes and carrots.
10. Cook for around 10 minutes.
11. Add the raisins, garbanzos, sugar, green and red peppers.
12. Cook for another 5 minutes.
13. Salt and pepper to taste.
14. Transfer to a serving dish.  Serve with love. Enjoy!

⚠️SUGGESTIONS:

    1.  The longer you marinate the tastier the meat will get because the juices will seep into the meat.                     You may place the marinated meat inside the refrigerator overnight, covered with a wrap.

     2.  ❤ Tip: Do not overcook the liver to prevent it from getting tough and hard.

     3. You may use and add the optional ingredients for more color and variety.

    4.  I love raisins so I put in a lot and they help to neutralize the taste since they are sweet even when cooked.