Ground Pork Menudo

INGREDIENTS:

• 2 Tablespoons Olive oil
• 6-8 Garlic cloves, minced
• 1 medium Onion, chopped
• 2 Plum tomatoes, chopped
• 1 lb ground Pork
• 2 Tablespoons, Fish sauce (or Worcestershire Sauce)*
• Ground Black Pepper, to taste
• 1 cup, chicken broth (or water)
• 2 red skin Potatoes, peeled and diced 
• 1 medium Carrot, peeled and diced
• 1/2 red Bell Pepper, seeded and diced
• ½ cup Raisins (alt. you may use peas)
• 1/3 cup Ketchup* or Tomato Sauce
• A little brown sugar, to taste

*If you don't fancy fish sauce (or don't have the Worcestershire Sauce either), you can use salt instead (just adjust it to your taste). Note though that it's more flavorful with the Fish sauce or Worcestershire Sauce. If you use Worcestershire Sauce, the taste will be slightly different than when you use fish sauce but it will be flavorful. This is just another option for those who don't like Fish sauce.
*If you are using a sweeter blend of ketchup you might not need to add brown sugar.

INSTRUCTIONS:

1. Heat the oil in a deep pan. Sauté garlic and onion until aromatic. Stir in the tomatoes and cook until soft.
2. Add the ground pork and cook until brown. Season with ground black pepper and fish sauce (or salt, if preferred). Don’t be turned off by the smell of the fish sauce, it disappears as the mixture cooks. When the pork has browned pour in the chicken broth or water and bring to a boil.
3. Add the potatoes and carrots and simmer covered until the vegetables are slightly tender. Add the bell peppers and raisins. Continue to cook until all the veggies are tender but not mushy. If using peas instead of raisins, add the peas with the sauce.
4. Pour in the ketchup or tomato sauce. Stir to mix everything well. If you find the sauce to be a little tart, sprinkle a little brown sugar to balance the flavors. Adjust the seasoning to taste. Serve with boiled eggs or quail eggs (if available) and jasmine rice.

Source: Manila Spoon

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