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 sliced into bite-sized pieces
- 2 tbsp lemon or calamansi juice
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- ½ tsp ground pepper
- 2 cloves garlic chopped
- 1 medium onion chopped
- 2 medium tomatoes chopped
- 2 tbsp olive oil
- 1 tsp paprika
- 1 red bell pepper deseeded and sliced into cubes
- 1 green bell pepper deseeded and sliced into cubes
- 2 large potatoes peeled and cubed
- 1 carrot peeled and diced
- 1 cup frozen green peas
- 1 cup raisins
- 1 cup water
- 1 cup canned garbanzo beans rinsed and drained, 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 meat 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 meat are tender. Add more water if needed.
Add potatoes, carrots and green peas. Simmer for 10 minutes.
Stir in chickpeas and raisins. Cook for another 5 minutes. Correct seasonings.
Serve with steamed rice and enjoy!