Menudo 
shared by Bernadette Lavin

​INGREDIENTS:

• 2 Kilos of Pork (diced or cut into cubes)
• 1/4 Kilo Liver (also diced or cut into cubes)
• 6 Tbsps. Calamansi or Lemon juice
• 3/4 Cup Soy Sauce
• half a head of Garlic (crushed)
• 2 medium sized Onion (sliced)
• 2 large Tomatoes (chopped)
• 2 Bayleaves (Laurel)
• 2 large Carrots (diced)
• 2 large Potatoes (diced)
• 1 large Red Bellpepper (diced)
• 1/4 Cup Raisins (soaked in cold water)
• 1 Can Garbanzos (Chickpeas)optional
• 1 1/2 Cups Tomato Sauce
• 2 tsps. Salt
• 2 Tbsps. oil 

​

​PROCEDURE: 

• Mix calamansi or lemon juice with the soy sauce. 
• Marinate the pork and liver in this mixture for at least and hour. The longer it marinates the tastier it will get.
• In a large pot, heat oil. Saute the garlic and onion, set aside inside the pan and add the tomatoes. 
• Let the tomatoes cook until wilted then stir with the garlic and onions. 
• Remove pork and liver from marinade (set marinade aside) and add to mixture. 
• Saute until pork changes color, then pour in marinade. Wait till it boils and add the bay leaves. Let simmer till pork is tender. 
• Then add the carrots and garbanzos, simmer 10 mins. 
• Add the potatoes, simmer 8 mins. 
• Add the bell pepper and raisins, simmer another 5 mins. 
• Pour in tomato sauce and salt. Add MSG (optional). Let reduce until sauce is of slightly thick consistency.

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