Pork Menudo with Bell Pepper

Pork Menudo with Bell Pepper is a colorful Filipino tomato stew with diced pork shoulder, liver, hotdogs, carrots, potatoes, and red and green bell peppers. The peppers go in near the end so they keep their color and a little snap. Serve hot with steamed white rice.

⏱ Prep: 20 min ⏱ Cook: 50 min

Ingredients

2 large bs pork shoulder (diced)
10 oz pork liver (diced)
1 piece red bell pepper (cut into squares)
1 piece green bell pepper (cut into squares)
2 piece medium carrots (diced)
2 piece medium potatoes (diced)
4 piece hotdogs (sliced into 1/2 inch pieces)
8 oz tomato sauce
2 piece medium onions (chopped)
5 clove garlic (chopped)
3 piece dried bay leaves
3 tbsp soy sauce
1 tbsp beef powder
1.5 cup oil
2 cup water
1 tsp sugar
0 Fish sauce and ground black pepper (to taste)

Instructions

Combine the pork and soy sauce in a bowl. Mix well and let the pork marinate for 10 minutes.
Heat the cooking oil in a pan over medium-high heat. Fry the carrots and potatoes until they start to brown. Remove from the pan, drain, and set aside. Leave about 2 tablespoons of oil in the pan.
Saute the hotdogs in the same pan for 1 to 1 1/2 minutes. Remove from the pan and set aside.
Add 2 tablespoons of oil to the same pan. Saute half of the chopped onion until soft. Add the pork liver and cook until lightly browned. Remove from the pan and set aside.
Pour 3 tablespoons of the used cooking oil into the pan. Saute the garlic until it starts to brown. Add the remaining onion and cook until soft.
Add the marinated pork. Saute until the pork turns light to medium brown.
Pour in the tomato sauce and water. Stir and let it boil.
Add the bay leaves and beef powder. Cover the pan and simmer until the pork becomes tender.
Return the hotdogs and pork liver to the pan. Cook for 3 minutes.
Add the bell peppers, carrots, and potatoes. Toss to combine and cook for 1 minute.
Add the sugar. Season with fish sauce and ground black pepper to taste. Transfer to a serving plate and serve with rice. Share and enjoy!