500 g pork shoulder, diced
200 g pig liver, diced
1 bulb medium-sized onion
4 cloves garlic, minced
10 g salt
2 pcs bay leaves
500 ml water
4 pcs regular hotdogs, sliced diagonally
1 large potato, diced
1 med carrots, diced
1 green bell pepper, diced
30ml cooking oil
60 ml soy sauce
8 calamansi (or 1/2 lemon)
Heat 30 ml oil over medium heat with a pan, and saute the onion and garlic for 5 minutes.
Add pork shoulder and cook til light brown for about 5 minutes.
Next, add the pork liver and cook for another 5 minutes and season with salt, bay leaves and peppercorns.
Pour 250 ml water and cover the pan with a lid. Let it simmer for 15 minutes, or until the water has almost dried out.
Add the chopped hotdogs, potatoes and carrots and stir briefly before mixing in the tomato sauce. Pour 250 ml of water and let it simmer for 15 minutes.
Lastly, add the bell peppers and cook for 5 minutes.
Pour the Menudo into a serving dish
The Pork Menudo is best enjoyed immediately with a bowl of rice.