“adobo” or “estopado” or even “mechado”. But since a friend requested the recipe of the dish, I decided to give it the benefit of the doubt, take another look, set aside my personal (and probably biased) reservations and prepare it for posting here. And I'm glad I did……. after enjoying the dish, truly, I now have a better appreciation of the rather simple but delicious pork “menudo”.
“Menudo” is a common cafeteria or canteen or “turo-turo” or roadside eatery or small restaurant dish. It is actually exceptionally popular to most Filipinos, except me but including my better half (even if she does not eat liver), both in the provinces and in the cities. It is also a regular fare in most Filipino banquets and feasts during family occasions, special holidays and important gatherings. It is simple enough to quickly prepare but tasty enough to satisfy even choosy guests.
The dish is a typical tomato sauce-based stew using small cubed pork and liver. Several types of vegetables such as potatoes, carrots, bell pepper, green peas, chick peas or garbanzos can be added as well as hotdog or sausage. The liver provides its distinct flavor while the veggies and especially raisins, if using, give its hints of flavorful sweetness.
To cook this mass-based popular Filipino stew-style dish, we need about 850 grams of pork and about 300 grams pork liver, both to be cut to about ½ inch cube.