Yield: four to six Servings
- 3-1/4 cups water
- 1 teaspoon annatto powder
- 1 tablespoon oil
- 1 small onion, peeled and chopped
- two to three cloves garlic clove, peeled and minced
- 1 pound boneless pork shoulder, reduce 1-inch cubes
- 5 tomato plants, chopped
- 1 tablespoon fish sauce
- 1 medium potato, peeled and reduce 1-inch cubes
- 1 large carrot, peeled and reduce 1-inch cubes
- ½ cup garbanzo beans
- ¼ cup raisins
- ½ cup liver, reduce 1-inch cubes
- 1 small red or eco-friendly red bell pepper, cored, seeded and reduce 1-inch cubes
- pepper and salt to taste
- In a tiny bowl, dissolve annatto powder in ¼ cup water. Put aside.
- Inside a pot over medium heat, heat oil. Add onions and garlic clove and prepare, stirring from time to time, until limp and aromatic. Add pork and prepare until gently browned. Add fish sauce and prepare for around two to three minutes.
- Add tomato plants and prepare, mashing from time to time with back of spoon, until softened and releases liquid. Add some remaining 3 cups water and also the annatto water and produce to boil. Lower heat, cover and prepare for around 30 to 35 minutes or until pork is tender.
- Add taters, carrots, garbanzos and raisins. Still simmer for approximately four to five minutes or until taters and carrots are tender. Add liver and peppers and prepare for an additional three to five minutes or until liver is cooked through and sauce is thickened. Season with pepper and salt to taste. Serve hot.
I'm not into patis Enough for me personally the salt, black nd white-colored pepper, msg, sugar,lemon and soy sauce for marination, a teaspoon of vinegar para d madaling mapanis kc mas sumasarap and menudo habang tumatagal and that i then add cheese onto it too para more creamy ang sauce, pwede na rin palaman sa tinapay kaya ang cutting q sa ingredients ay nearly half inch lang
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