This version is the stew version made from a whole other ingredients which would have been heavily influence by the Spaniards.
Our Menudo is best eaten with steamed rice or bread to soak the sauce, like pan de sal, ciabatta, or whatever bread you fancy.
1 kilo pork loin, cut into small pieces
250 grams pork liver, cut into small pieces
1 cup potatoes, diced
1 cup carrots, diced
1 cup red capsicum or bell pepper
1/3 cup soy sauce
1/3 cup lemon juice
1 onion, minced
3 garlic cloves, minced
2 tsp brown sugar
2 cups tomato sauce
1 cup water
1/8 cup cooking oil
To add depth to your menudo and to ensure your pork is tender, marinade the meat with soy sauce and lemon juice for one hour.
In a big sauce pan, heat the oil and fry potatoes and carrots until half cooked. Approximately 5 minutes or so. Fish out the potatoes and carrots and set them aside.
On the same pan, saute the garlic and onion. Add pork and water, then simmer for about 10 to 15 minutes, until the pork is tender.
Add liver, tomato sauce, half cooked carrots and potatoes, bell pepper, brown sugar and simmer for further 5 to 8 minutes.
If you prefer, at this stage, you can add, raisins, green peas or chick peas (garbanzos).
Voila! Your very own tasty Menudo. Happy Eating!!!
-AcousticChef.... cookin' one tune at a time!