Pork menudo (pork stew with liver, potatoes and carrots)

Name: Pork menudo (pork stew with liver, potatoes and carrots)
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: Southeast Asian
Ingredients: 800 g pork shoulder, cut into 2 cm cubes; 200 g pork liver, cut into small cubes; 3 tbsp soy sauce; 2 tbsp calamansi juice (or lemon juice); 1 onion, finely chopped; 4 cloves garlic, finely chopped; 400 ml passata (tomato purée); 200 ml water; 2 potatoes, diced; 2 carrots, diced; 1 red bell pepper, diced; 100 g chickpeas (cooked or tinned), optional; 50 g raisins, optional; 1 bay leaf; 1 tsp sugar; 2 tbsp oil; salt, pepper

Time: 1 hr 10 min (about 30 min hands-on)6 servingsapprox. 600 kcal / serving (estimated)approx. 35 g protein / serving

A Spanish-rooted stew that has become thoroughly Filipino: pork in tomato sauce with small cubes of liver, potatoes and carrots. A common dish at family celebrations and fiestas.

Pork menudo (pork stew with liver, potatoes and carrots) (illustration)

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Method

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Toss the pork with the soy sauce and calamansi juice, and let stand for 20 minutes.
In a pot, soften the onion and garlic in the oil, then add the meat (reserving the marinade), and fry for 5-6 minutes.
Pour in the passata, water and marinade, add the bay leaf, and simmer covered over low heat for 30 minutes.
Add the potatoes and carrots, and cook for a further 15 minutes, until almost tender.
Stir in the liver, bell pepper, chickpeas and raisins, and cook for 5-8 minutes, until the liver is cooked and the vegetables are tender.
Season with sugar, salt and pepper. Serve with rice.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

Add the liver at the end so it stays tender.
Even better the next day; the sauce thickens, so loosen with a little water when reheating.

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