3 - 3 ½lbspork shouldercut into small cubes ( lean and fatty parts separated)
2Tablespoonssoy sauce
1medium onionfinely chopped
6clovesof garlicminced
3-4pcs dried bay leaves
2plum tomatoesfinely chopped
⅓cuptomato paste
1cupwater
2-3Yukon Gold potatoescut into small cubes
1-2carrotscut into small cubes
½cupseedless raisins
1large bell pepperseeded and cut into small cubes
1 - 2Tablespoonspatisfish sauce I use Three Crabs brand
Salt and ground black pepper to taste
Instructions
Add the soy sauce to the cubed lean parts of the pork and set aside.
In a large pan (I used a wok), place the fatty parts of the meat (cubed) and add 2 Tablespoons of water. Season with a pinch of salt and pepper. Cook on medium-high heat until liquid has evaporated and fat is starting to render.
Add the chopped onion followed by the garlic. Saute until garlic is lightly browned. Add in the lean meat and bay leaves. Cook on medium-high while stirring until the pork juices have evaporated and you see the oil starting to come out. Add chopped tomatoes, tomato paste, 1 tablespoon fish sauce, ground black pepper (to taste) and 1 cup of water. Bring to a boil then lower the heat. Simmer until meat is tender, about 30-40 minutes.
Put the cubed potatoes and carrots and cover . Cook until the potatoes are tender. Add the raisins and bell peppers and cook for 2 more minutes. Adjust seasoning.
Serve with steamed rice or some like it with Pandesal
Notes
*Use the smaller amount of vegetables indicated if you prefer.**Transfer leftover tomato paste to a lidded freezer-safe container and place in the freezer for later use.***Add more water if you want more sauce. Just make sure you adjust the seasoning as well****We don’t use pork liver in our Menudo. If you want to, put it just before adding the tomatoes. Saute for 2 minutes first then add the tomatoes.