Good day, friends. This time I present to you another tribute to my mom, our all-time fave Pork Menudo; and it is soooo easy to cook. I learned this when I was in Australia in late 1990s and I remember calling my mom, she giving me instructions while I was already going at it in the kitchen. Oh, and I didn’t have a mobile phone then, so I had to run back and forth between my room and the kitchen. Hahaha! Those were the days… my post-grad days in Toad Hall, at the The Australian National University.
This has also become a favorite of my family, especially the kids (only the pork though, they don’t like the liver. Haha!). It really is a comfort food. No need for special occasions to cook this. It is also good as rice topping, and as filling or companion to the plain cuapao bread/bun, and Filipino breads monay and pandesal. Wherever I may be, its sweet fragrant smell always transports me back to my childhood home, embracing me with this feeling of nostalgia.
And just like the Beef Mechado, I aptly call this… Pork Menudo A La Gloria. Have fun!
Ingredients
1 kilo of pork, menudo cuts
1/4 kilo of liver (or 1/2 kilo if you wish), diced/cubed
1 pc calamansi
1/4 cup of soy sauce
A pinch of salt
A pinch of pepper
A pinch of vetsin
1 to 2 carrots, diced
1 to 2 potatoes, diced
1 pc onion, minced
3 to 5 cloves garlic, minced
2 to 3 tomatoes, sliced
200 grams of tomato sauce
1 to 2 tsps of sugar
Cooking Instructions
1. In a cooking pot, mix together pork, soy sauce, freshly squeezed calamansi, pepper, salt, vetsin. You can use your clean hands to make sure all ingredients are mixed well. Then set aside.
2. Saute onion, garlic, and tomatoes. Then pour over/mix into the pork mix.
3. Bring it to a boil. When it starts boiling, bring fire to low setting, until pork is tender. Add water (1/2 cup) as necessary. Stir occasionally.
4. If the pork is already tender, fry carrots and potatoes then mix them into the boiling pork mix. Stir gently.
5. Mix in the liver. Stir gently.
6. After 2 minutes (liver gets cooked fast), pour in the tomato sauce and stir. Then add sugar and stir. Let it simmer for 30 seconds to 1 minute before switching the stove off.
7. Serve and enjoy! Best with patis (fish sauce) as dip.
Key rule: Tantyahan lang yan. Trust your sense of taste.
The Hungry Film Lover 