Filipino Pork and Liver Menudo in Tomato Sauce with Chickpeas and Raisins

What you need

• 500 g (1 lb) boneless pork shoulder, cut into 2 cm cubes
• 1 tbsp soy sauce
• 1 tbsp calamansi juice, or lemon juice
• 2 tbsp vegetable oil
• 1 onion, diced
• 4 cloves garlic, minced
• 200 ml (3/4 cup) tomato sauce
• 500 ml (2 cups) water
• 1 tbsp fish sauce
• 2 small potatoes, peeled, 2 cm cubes
• 2 small carrots, peeled, diced
• 150 g (5 oz) cooked chickpeas, drained
• 150 g (5 oz) pork liver, cut into 1.5 cm cubes
• 1 red bell pepper, cored, diced
• 30 g (1/4 cup) raisins
• black pepper, freshly ground, to taste
• salt, to taste

Method

Restated from the original video

1. 1

   Toss the pork with the soy sauce and juice and leave for 20 min.

2. 2

   Heat the oil in a heavy pot over medium heat. Cook the onion and garlic, stirring, until soft, 3-4 min.

3. 3

   Add the pork, with its marinade, and brown on all sides, about 6 min.

4. 4

   Pour in the tomato sauce, water and fish sauce. Bring to a boil, then lower the heat and cover.

5. 5

   Simmer for 35-40 min until the pork is tender.

6. 6

   Add the potatoes, carrots and chickpeas. Cover and simmer for 12-15 min until the vegetables are tender.

7. 7

   Stir in the liver, bell pepper and raisins. Cook for 4-5 min, until the liver is cooked through with no pink inside.

8. 8

   Season with salt and pepper. Serve hot over steamed rice.

Imported from pinoyrecipe.net. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.