Filipino Menudo

Print Recipe

Prep Time 45

Cook Time 1 40

Total Time 2 25

Servings

Calories 655

Ingredients

2 lbs pork
½ lemon
3 tablespoons soy sauce
1 tablespoon fish sauce
1 tsp salt
½ tsp pepper
3 dried bay leaves
4 potatoes
1 carrot
1 bell pepper
2 onions
4 garlic cloves
2 tablespoons vegetable oil
½ cup tomato paste
½ cup pork liver
1 tablespoon brown sugar
¼ cup raisins

Instructions

All ingredients ready? Let's begin!
Trim your meat of any undesirable gristle then cut into bite-sized chunks.
In a large bowl, add the juice of half a lemon, the soy sauce, fish sauce, salt, pepper, and bay leaves. Use a fork to whisk together until mixed.
Add the pork chunks to the bowl and toss to coat each piece with sauce. Cover the bowl and leave to marinate in the fridge for a minimum of 30 minutes or up to several hours.
Chop the potatoes into chunks. Cut the bell pepper in half, remove the stem and seeds, then chop into chunks. Chop the carrots into chunks or rounds. Set aside.
Peel the onion and garlic. Dice the onions and finely chop the garlic.
In a large pot or Dutch oven, add the oil and heat over medium high heat. Once the oil is hot, add the onions and cook for 5 minutes, stirring constantly, or until the onions begin to turn translucent. Add the garlic to the pot and stir for another 2 minutes.
Remove the pork from the fridge and add it to the pot, including any juices that have accumulated. Cook for 10 minutes or until all sides of the pork are brown.
Add 1 ½ cups of water. Cover the pot and let cook for 10 minutes.
Add the tomato paste and stir. Add more water until all of the pork is covered. Cover again and cook for another 35 minutes. Stir every so often. If the pot starts to bubble or overflow, turn the heat down to medium low.
After 35 minutes, add the previously chopped carrot and potatoes. Also add the brown sugar. If the liquid has fallen below the pork, top it off with some more water.
Stir well to incorporate then cover and cook for 15 more minutes. Add the bell pepper chunks and raisins.
Roughly chop the pork liver (if it isn't already in pieces) and add to the pot.
Cover and cook for another 15 minutes or until the pork liver is fully cooked.
Check to make sure the pork is finished by piercing it through with a fork-it should fall apart pretty easily. Once it does, it is finished.
Remove from heat and serve!

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