Pork Menudo with Potatoes, Carrots and Bell Pepper

Pork menudo is a hearty tomato stew that is easy to portion over rice. Cut the pork and vegetables into similar small pieces so each spoonful has a balanced mix. Add bell pepper near the end to keep its color and a little bite.

Ingredients for four servings

• 600 g pork shoulder, cut into small cubes
• 2 potatoes and 1 carrot, diced; 1 red bell pepper, diced
• 1 onion, chopped; 4 garlic cloves, minced
• 1 cup tomato sauce, 1 cup water, 1 tablespoon soy sauce, 2 tablespoons oil, salt and pepper

Method

1. Heat oil in a pot and soften onion and garlic. Add pork and brown it in batches if the pot is crowded.
2. Add soy sauce, tomato sauce and water. Cover and simmer gently until the pork begins to soften.
3. Add potatoes and carrot. Continue cooking until the pork and vegetables are tender; add a little water if the sauce becomes too thick.
4. Fold in bell pepper for the final few minutes. Taste, then season with salt and pepper.

Serve hot with rice. Use a separate board for raw pork, and refrigerate leftovers promptly in shallow covered containers. Reheat the stew thoroughly before serving again.