Filipino pork menudo

A homely Filipino tomato stew of pork, potatoes, carrots and peppers, with a few raisins for sweetness. Mild, hearty and the sort of thing that appears at every family get-together in the Philippines.

Ingredients

• 700 g Pork shoulder, cut into 2cm cubes
• 30 ml Soy sauce
• 1 Lemons, juiced
• 20 ml Vegetable oil
• 1 Onions, chopped
• 0.3 Garlic, chopped
• 30 g Tomato purée
• 400 g Passata
• 0.5 g Bay leaves
• 400 g Potatoes, cut into 2cm cubes
• 250 g Carrots, cut into 2cm cubes
• 1 Peppers, red, diced
• 30 g Raisins, optional
• 5 g Caster sugar
• 320 g Jasmine rice

Method

1. Toss the pork with the soy sauce and lemon juice.
2. Heat the oil in a casserole, lift the pork out of the marinade (keep the marinade) and fry until browned.
3. Add the onion and garlic and cook until soft.
4. Stir in the tomato purée, then the passata, the marinade, bay leaves and 250ml water. Cover and simmer until the pork is nearly tender.
5. Add the potatoes and carrots and simmer until tender, then the pepper, raisins and sugar for the last few minutes.
6. Cook the rice in a lidded pan with 480ml water while the vegetables simmer.
7. Taste for salt and serve over rice.