Pork Menudo (Nut-Free)

Ingredients

• about 680 g Pork Shoulder
• 1/4 cup Soy Sauce
• 2 tbsp Calamansi Juice (or Lemon Juice)
• 4 cloves Garlic
• 1 medium Onion
• 1 can (15oz) Tomato Sauce
• 2 medium Potatoes
• 2 medium Carrots
• 1 medium Bell Pepper
• 1/4 cup Raisins
• 1/2 cup Green Peas
• 1 cup Water
• 2 tbsp Cooking Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 680 g Pork Shoulder into 2.54 cm cubes. In a bowl, combine the pork cubes with the 1/4 cup Soy Sauce and 2 tbsp Calamansi Juice. Stir to coat, then cover and let it marinate for at least 30 minutes.
2. 2Place a 30.48 cm heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the 2 tbsp Cooking Oil. Once the oil is shimmering, add the 4 cloves of minced Garlic and the 1 medium chopped Onion. Sauté for 2-3 minutes until the garlic is fragrant and the onion is softened and translucent.
3. 3Add the marinated pork and its marinade to the pot. Cook, stirring occasionally, for 5-7 minutes until the pork is browned on all sides. The internal temperature of the pork should reach 63°C.
4. 4Pour in the 1 can (about 425 g) Tomato Sauce and the 1 cup Water. Stir everything together. Bring the liquid to a gentle simmer, then reduce the heat to low, cover the pot, and cook for 30 minutes, or until the pork is tender when pierced with a fork.
5. 5Add the 2 medium peeled and diced Potatoes and the 2 medium peeled and diced Carrots to the pot. Stir to combine, cover, and continue to cook for another 10-15 minutes, or until the potatoes and carrots are fork-tender.
6. 6Stir in the 1 medium diced Bell Pepper, the 1/4 cup Raisins, and the 1/2 cup Green Peas. Cook for an additional 5 minutes, uncovered, until the bell pepper is slightly tender and the peas are heated through.
7. 7Serve the Pork Menudo hot, ideally with steamed rice.

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