I have always enjoyed homecooked meals. Growing up, family dinner has been a staple in our household. Gathering around an oval table, my mom sitting at the head of it, with my brother and I on each side. We sit at that table at a specific time of the night – I would like to say 7 pm, and my mom would check in – what happened during the day, etc. Menudo is often on that table to share.

What exactly is menudo? The one the I grew up with is the Filipino version, I only realized that there is a Mexican version when I moved here in the US. The Filipino version of menudo is a tomato based pork stew, with liver, potatoes, carrots and raisins – at least this is how my mother makes it. And I still make it that way – sometimes. I have learned to change it to cater to someone who doesn’t like having the actual liver in the dish, or just omitting the liver entirely. Sometimes I add raisins, sometimes I do not. It really just depends. But regardless of how I cook it, it makes me feel at home – though for the most part, I eat alone.

What I love about this dish? It’s easy to make. It’s quick and it cooks in one pot. The ingredients are definitely accessible and inexpensive. One pot can last up to a week and the dish is even more delicious once it’s been sitting for a day or two – the flavors really come out. And it’s a perfect with steamed white rice – I love my steamed white rice.

What I used? Pork shoulder, Filipino red hotdogs, potatoes, carrots, onion, raisins, soy sauce, peppercorns, laurel leaves, and tomato sauce.

How I did it? In a large pot, I sautéed the onions in a little bit olive oil. I just sweat the onions, at least until it releases its aroma. Then I put the pork in. I add a little bit of soy sauce and cook it until it evaporates a little bit. This is when I add the tomato sauce, and the rest of ingredients. I let it boil in medium heat, then let it simmer in low heat for about an hour or so. I like my pork super tender and the veggies on the softer side (almost mushy), so until I get the right texture I want, I will just let this dish simmer in low heat. I occasionally stir and do a taste test. This is when I add a little bit of salt and pepper. Once it’s done, I serve this on top of freshly steamed white rice.

I would definitely like to make this without soy sauce one day – I am allergic to soy. But for now, I like the flavor soy sauce gives to it. Also, the goal is to make this with fresh tomatoes. I would like to not use tomato sauce in a can anymore. In time…you know, when I’m not so lazy.