This is just one of the many versions of pork stews in Filipino cuisine. It’s also another one that falls into the comfort food column for me!
Pieces of pork are braised in a tomato-based liquid along with onions, garlic, and bay leaves. Potatoes and carrots are added near the end. I like to add chopped red bell pepper and peas for more color and vegetables. Sometimes you’ll also find raisins, garbanzo beans, and/or chopped hot dogs in the mix! I’ve had it all the ways, but I just keep it as simple as possible. Traditionally, menudo also includes pieces of liver, but I’m not a fan so I just leave it out, and I’ve written this recipe without it! ((Gasp!!)) Trust me, it’s still delicious! Though, maybe I should call it “Menudon’t”.
Makes 4 servings
Ingredients
1.5 lbs pork shoulder
1 lemon, juiced
1/2 cup soy sauce
2 Tbsp oil
1 onion, chopped
4 garlic cloves, minced
1/2 cup plain tomato sauce
1 cup water or chicken broth
2 bay leaves
Yukon or Russet potato, 1-inch dice, about 1 cup
1 large carrot, roll cut into 1-inch pieces
1 small red bell pepper, chopped
1/2 cup peas (frozen is fine)
Freshly cracked pepper, salt and/or fish sauce, to taste
Directions
Cut the pork into 1-inch pieces and combine it with the soy sauce and lemon juice; marinate for one hour in the refrigerator.
When ready to proceed, take the pork out of the refrigerator and set it aside. Heat the oil in a large pot (like a Dutch oven) with a lid over medium-high heat. When the oil is hot, sauté the onion and garlic for 2 minutes.
Add the pork; cook for 7 to 8 minutes, stirring to brown all sides.
Add the tomato sauce, water, and bay leaves. Bring the contents to a boil, then reduce heat to simmer. Cover and cook for one hour.
After the hour, add the potatoes, carrots, bell pepper, and peas. Add more water or broth, if needed, to partially cover the vegetables; stir. Replace the lid and cook for 10 to 12 more minutes.
Serve hot over steamed rice.
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