Pork menudo is another dish that is a favorite to be served in any Filipino salu-salo. Also, it is commonly eaten as part of an everyday meal. It traditionally consists of pork stewed in tomato sauce with liver and potatoes added afterwards. Vegetables like bell peppers, green peas, carrots, raisins and garbanzos may also be added. Some would even add chorizo, ham or hotdog for a richer flavor.
Instead of using tomato sauce, I use fresh tomatoes to stew the pork. I typically omit liver because my kids have no taste for it. Fortunately, this recipe incorporates lots of vegetables, therefore adding lots of flavor and texture.
- 2 lbs pork shoulder, cubed
- 2 tablespoons lemon or calamansi juice
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- ½ teaspoon ground pepper
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 2 medium tomatoes, chopped
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 red bell pepper, cubed
- 1 green bell pepper, cubed
- 2 large potatoes, diced
- 1 carrot, diced
- 1 cup frozen green peas
- 1 cup raisins
- 1 cup water
- 1 cup canned garbanzo beans (chickpeas)
- Marinate pork pieces in soy sauce and lemon juice for half an hour.
- In a heavy pan, heat 2 tablespoons olive oil and sauté garlic and onions for couple of minutes.
- Add tomatoes and cook until mushy. Season with fish sauce and ground pepper.
- Add marinated pork pieces and cook until the meats are no longer pink.
- Add bell peppers, paprika and water.
- Let the mixture boil, then lower heat and simmer for 45 minutes or until pork meats are tender. Add more water if needed.
- Add potatoes, carrots, green peas and raisins. Simmer for 10 minutes.
- Add chickpeas. Cook for another 5 minutes. Correct seasonings.
- Serve with steamed rice and enjoy!