Creamed Menudo

We always love the traditional, tomato-based menudo.

But why stop there? Put an extra "oooohmp"...

Add milk, why not? ☺

You will need:

• 500g Pork kasim (pork shoulder) or pigue (pork rump), diced
• 2 tablespoon each salt and pepper
• 2 tablespoon cooking oil
• 1 teaspoon garlic, minced
• 1 medium onion, minced
• 1 piece Pork broth cube
• 2 medium potatoes, diced
• 1 medium carrot, diced
• 1 cup frozen peas
• 1 (378mL) can evaporated milk
• ½ cup water
• 1 pouch (225g) tomato sauce

Preparation:

Step 1: Marinate pork in salt and pepper.

Step 2: Heat oil and sauté garlic, onions, and pork broth cube.

Step 3: Add pork; simmer until meat is cooked.

Step 4: Stir in potatoes and carrots. 

Step 5: Pour in water and simmer until pork and and vegetables are fork-tender, adding 

              more water if necessary.

Step 6: Add tomato sauce; simmer for another 5 minutes.

Step 7: Add peas and evaporated milk. Simmer once.

Cook's tip: for more of a creamier consistency, add about 2-3 tablespoon of cream. I did! ☺