Hot on the heels of my Pauso Chicken* last week, I cooked my Pauso Menudo today.
- P100.00 worth of Pork Liempo (which translates to approx. 3/4 kilo), sliced into bite size pieces.
- 2 or 3 medium potatoes, diced to thumb sized bits.
- 3 to 4 mid to large onions, sliced.
- 1 clove garlic, chopped.
- 3 to 4 pieces green pepper not as big as BIG PEPPER but not as tiny as siling labuyo, sliced into two pieces each.
- 1 to 2 pieces siling labuyo, chopped into little slivers.
- Tomato Sauce
- 1/10th of a cup soy sauce.
- 3 teaspoons sugar.
- Heat a pan at low heat, oil it and when hot (but not steaming hot), place in sliced onions and garlic.
- Once Onions lose their color, put in Potatoes. Stir for approx. ten minutes until potatoes half cooked.
- Add pork and stir for ten minutes. Add salt and pepper to taste.
- Mix Tomato Sauce, sugar and soy sauce until smooth (you shouldn’t be able to see the sugar or feel it with your spoon anymore). Dump with the pork.
- Here’s where I wish we had an oven. Since we don’t, mix it well and cook on low to medium – low heat for another 30 minutes, occasionally giving it a taste and testing the pork if cooked.
You’ll notice I cooked it for a long time (approx. 1.5 hours). This is because I wanted to heat it enough for a meat – falling – off – the – bone consistency with the pork, but without too much heat to sear / burn it. You can’t do that using a pan – fry method. Rather, you’ll need either a deep pot or better yet, in a deep pot and into an oven, neither of which we have. We don’t even have a cover big enough for the whole pan, which would’ve kept the juices from evaporating. So I made up for it by cooking at low heat for a long time.
Tasted great though. The big issue is making sure its cooked well and you’re set.
* The Pauso Chicken is more or less the same recipe.