Pinoy Pork Menudo

Normally I use beef in Menudo but this time I decided to use pork for a change.  I remember when we I was still in High School, Menudo is one of the best seller of the small canteen across the then Sun Theatre in Hagonoy.  It was operated by my classmate's cousin.  Both students from the boys' school and the girls' school would always go there for lunch or hang-out just before they go home in the afternoon after eating saba con yelo.

Well anyway, I've found out that this dish is a traditional Mexican soup made from beef tripe or twalya in Tagalog.  This dish has also served as a means for  social interaction where the members of the family or neighbors participate in preparing and cooking Menudo.  Since the Philippines has been under the rule of the Spanish conquistadores for such a long time thru the Spanish Viceroy in Mexico plus the fact that the Philippines participated then with the Galleon Trade which basically a trade between the two countries.  This could be the reason why the dish reached the Philippines. 

In my growing up years, there was not a time when I did not see Menudo in a dining table in any Filipino celebration.  The Filipinos thru the years though has modified this dish to suit their palate and their pockets so to speak.

Ingredients
1/2 k pork cubes
1/4 k beef liver
1 juice of lemon
1/4 c vinegar
1/3 c soy sauce
2 pcs bay leaves
1 medium onion, diced
1 tbsp garlic, minced
1 capcicum, diced
1/2 c chickpeas
2 medium potatoes, cubed
2 medium carrots, cubed
1 tsp paprika
1 reno liver spread
4  tomatoes, chopped (very small)
1/2 c raisins
3 hotdogs, sliced diagonally
1/2 c tomato sauce
1 beef cube
salt and pepper to taste

Procedure
Marinate pork with soy sauce, vinegar and lemon juice for 10 minutes.
In the meantime, fry the potatoes and carrots just until a bit brown.  Set aside.
Sear the pork.  Set aside.
Sautee onions, garlic and tomatoes.  Wait until the tomatoes get really cooked.
Put in the pork.  Stir.
Add in the veggies. Stir.
Pour in a cup of water.  Boil.
Add everything onto the wok.  Simmer.