- 4 tbsp vegetable oil
- 1 kilo pork, menudo cut (small cubes)
- 1/4 kilo pork liver, cut into small cubes
- 6 medium-sized tomatoes, minced
- 5 medium-sized onions, minced
- 4 medium-sized bell pepper, minced
- 6 cloves garlic, minced
- 4 medium-sized potatoes, peeled and diced
- 3 medium-sized carrots, peeled and diced (optional)
- 1 cup frozen green peas (optional)
- 1/2 cup raisins (optional)
- 2 cups garbanzos (white chickpeas), cooked and peeled (optional)
- 3 pieces chorizo de bilbao or hot dogs (optional), sliced crosswise
- 20 pieces hard-boiled quail eggs (optional)
- 1 pork bouillon cube
- 2 tbsp patis (fish sauce)
- 1 small can of Reno liver spread (optional)
- salt and pepper to taste
INSTRUCTIONS:
- Add oil in a wok or big kawali over medium heat. Fry the potatoes until light brown. Set aside.
- In the same pan, add the pork, garlic, tomatoes, onions, bell peppers, and sausages. Season with salt, pepper, fish sauce, and pork bouillon cube. Reduce to low heat once it starts to simmer. Juices will eventually come out from the vegetables so no need to add water. Cover while stirring occasionally. Cook until pork is tender or until the liquid has almost dried up leaving a thick sauce.
- Add the the rest of the ingredients. Simmer for 15-20 minutes while stirring occasionally or until all ingredients are cooked.
- Serve with rice.
Source:Luto Ni Lola
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