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From @Panlasang Pinoy

Pork Menudo with Bell Pepper

1 hr · Serves 6

1 hrtotal
25 minhands on
20steps
6servings

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Ingredients

For the pork

  • 1 kg pork shoulder or belly, cut into bite-sized cubes
  • 3 tbsp soy sauce

For the vegetables

  • 2 tbsp neutral oil
  • 2 medium potatoes, diced
  • 1 medium carrot, diced
  • 2 hotdogs, sliced into rounds
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped

For the stew

  • 250 g pork liver, diced
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 cup tomato sauce
  • 1.5 cups water
  • 1 tsp beef bouillon powder
  • 2 dried bay leaves
  • 1 tsp sugar (optional)
  • 1/4 tsp ground black pepper
  • 2 tbsp fish sauce (or salt to taste)

Method

For the pork

  1. Combine the pork cubes and soy sauce in a bowl, mixing well to coat evenly.

  2. Marinate the pork for at least 10 minutes.

    Then 10 min of waiting

For the vegetables

  1. Heat the oil in a large pan or wok over medium heat.

  2. Add the diced potatoes and carrots to the hot oil and fry until lightly browned and cooked through, 5–7 minutes.

  3. Remove the potatoes and carrots from the pan and set them aside.

  4. In the same pan, lightly fry the sliced hotdogs until slightly browned, 2–3 minutes.

  5. Remove the hotdogs and set them aside.

For the stew

  1. In the remaining oil, sauté the chopped onion and diced pork liver until the liver changes color and the onions are soft, 3–4 minutes.

  2. Remove the liver and cooked onions from the pan and set aside.

  3. Add minced garlic and more chopped onions to the pan, sautéing until fragrant and translucent, about 2 minutes.

  4. Add the marinated pork cubes into the pan and stir-fry until browned on all sides, 5–8 minutes.

  5. Pour in the tomato sauce and stir to combine well with the pork.

  6. Add the water, stir, and bring the liquid to a boil.

  7. Add the beef bouillon powder and dried bay leaves, then stir well.

  8. Cover the pan with a lid, reduce heat to low, and simmer until the pork becomes tender, 20–25 minutes.

    Then 20 min of waiting

  9. Return the fried hotdogs, sautéed liver, and onions back into the pan.

  10. Add the red and green bell peppers, fried potatoes, and carrots to the pan, stirring to mix evenly.

  11. Season with sugar, ground black pepper, and fish sauce to taste.

  12. Simmer everything together uncovered for an additional 3–5 minutes until the bell peppers are slightly tender yet still crisp.

  13. Serve hot with steamed rice.

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