This pork menudo gives you a comforting stew with tender pork, velvety tomato sauce, and lots of vegetables. Hotdogs and raisins optional.
Filipino menudo has nothing to do with the band or the Mexican soup. The colorful stew gets its name from the Spanish word meaning "chopped into small pieces". True enough, the main ingredients are prepared as bite-sized cubes: pork, liver, carrots, potatoes, bell peppers. The small pieces help the stew cook quickly, making it an ideal dish for weekdays.
Menudo varies from household to household. Besides the main ingredients, you might find personalized additions such as hotdogs, raisins, and chickpeas. Use what you have and what you like.
Marinate pork: Combine pork, soy sauce, and calamansi juice in a bowl. Let marinate for at least 1 hour.
Cook carrots and potatoes: Heat ¼ cup of oil in a large saucepan or pot over medium heat. Cook carrots and potatoes until edges are browned, then remove from pan and set aside.
Cook liver: Using the same pan, add ginger and cook until fragrant. Add pork liver and cook with ginger until browned, about 1 minute. Remove from pan. Divide pork liver into two and transfer one portion into the bowl of a food processor. Blitz into a paste and set aside.
Cook pork: In the same pan still, heat 3–4 tablespoons of oil over medium heat. Add onion and garlic and cook, stirring constantly, until almost translucent. Add tomato paste and cook until dark red. Add water, marinated pork, and bay leaves. Cook over high heat until water is reduced to half.
Cook extra stuff: Once liquid has reduced, reduce heat to low and add hotdogs, and homemade liver spread. Cook for 2 minutes. Add cooked pork liver, carrots, and potatoes and cook for 3 minutes. Add green bell peppers and cook for 2 minutes. Season with fish sauce and black pepper. Toss in raisins, if using, before serving.