Use fatty pork belly and don't skip browning it before stewing. Make store bought tomato sauce or tomato paste a last resort. Either chop fresh tomatoes or use canned tomatoes. Add broth, not water, if the liquid dries up before the pork is tender. Omitting the liver is not a good idea. Adding hotdog slices is even worse.As with any stew, pork menudo tastes even better the next day after reheating. To reheat properly, either steam it or heat in a pan over low heat. Add more broth if the sauce has dried up. And you will likely need to add more salt because most of the saltiness would have been soaked up by the potato and carrot.
1medium carrotpeeled and cut into cubes slightly less than half-inch
1bell pepperdeseeded and diced
¼cupsweet peas
150gramspork livercut into half-inch cubes
Instructions
Coat the bottom of a cooking pan with the oil and heat.
Spread the pork belly cubes on the hot oil and leave until the undersides are just starting to brown. Toss and cook until no pinkness is visible.
Add the onion, garlic, oregano and bay leaf.
Sprinkle in a tablespoon of salt and a quarter teaspoon of pepper.
Cook, stirring often, until the pork is browned along the edges and the onion pieces appear translucent.
Pour in the tomatoes and add the raisins. Stir.
Pour in the liquid seasoning.
Bring to the boil, cover the pan, lower the heat and simmer for fifteen minutes.
Check the liquid. If too dry, add a half cup of broth. Taste, add more salt and pepper, if needed, and simmer for another fifteen minnutes.
Check the liquid again, add another half cup of broth and adjust the seasonings, if necessary.
When the pork tastes like it will be fork tender in about twenty minutes, stir in the potato and carrot cubes. Pour in half cup of broth. Sprinkle in a little more salt.
Simmer until the vegetables are tender.
Stir in the diced bell pepper and peas.
Add the pork liver, stir, cover the pan and simmer for another five minutes.
Give your menudo a final taste before serving. Best with rice or bread.