From the recipe collection
Pork Menudo
Party style pork and liver in a tomato sauce with potatoes, carrots, bell pepper, hotdog, and raisins.
- Prep time
- 25m; allow 30 minutes marinating
- Cook time
- 1–1.25h
- Yield
- 6
- Audio recipe
Get everything ready
Ingredients
Adjust servings
Clear ingredient amounts are adjusted. Check marked ingredients and quantities within brackets. Quantities in the method and cooking times still refer to the original recipe.
Tick ingredients as you prepare.
Method
- In a bowl, combine the pork shoulder cubes with soy sauce, calamansi or lemon juice, and pepper. Marinate in the refrigerator about 30 minutes. Keep the liver separate for later.
- Heat the oil in a pot over medium heat. Sauté the onion until soft, then add the garlic and cook until fragrant.
- Add the marinated pork, without the liquid, and brown lightly on all sides.
- Stir in the tomato sauce, water or stock, bay leaves, and any remaining marinade. Bring to a boil, then lower the heat, cover, and simmer 30–40 minutes until the pork is tender.
- Add the potatoes and carrots and cook about 10 minutes until nearly tender.
- Stir in the pork liver, red bell pepper, hotdog slices, and raisins. Simmer another 8–10 minutes, just until the liver is cooked through but still tender and the vegetables are soft.
- Season with sugar, salt, and pepper to balance the flavour. Serve menudo hot with steamed rice.