Some Filipinos believe that Menudo will cure a hangover, and whether that is true or not, this hearty dish will definitely satisfy a craving for meat. Menudo means “small” and so the pork in this dish is sliced into bite-size pieces. Unlike the spicy Mexican Menudo, this version is milder and sweeter.

Serves 4 to 6

Preparation time: 35 minutes

Cooking time: 45 minutes

1 lb (450 g) bone-in, pork belly (also called “side pork”) or loin, rinsed and cut into cubes

1/4 lb (110 g) pork or chicken liver, rinsed and cut into cubes

2 tablespoons oil

3 cloves garlic, crushed with the side of knife

1 onion, diced

1 carrot, peeled and diced

1 potato, peeled and diced

1 tablespoon fish sauce

1 green bell pepper, deseeded and diced

1 red bell pepper, deseeded and diced

One 15-oz (420-g) can chickpeas, drained

1 tomato, chopped

One 8-oz (227-g) can tomato sauce

1/2 teaspoon paprika

1 tablespoon water

1 tablespoon soy sauce

1/2 cup (70 g) raisins

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Rinse the pork and liver and cut into bite-size cubes. Place the cubed meat in a saucepan, cover with water, and bring to gentle boil over medium heat. Boil for 10 minutes and then drain the meat well (discard the cooking liquid).

Heat a skillet over medium heat and add the oil. Add the garlic and sauté until lightly brown. Add the onion and sauté until translucent. Add the meat and liver and fry until lightly brown. Add the remaining 1 tablespoon of oil, carrot, potato, fish sauce, and cook over medium heat for 15 minutes, stirring frequently.

Add the green and red bell pepper, chickpeas, tomato, tomato sauce, paprika, water, and soy sauce. Cover and cook over medium heat for 20 minutes or until the meat is tender. Stir occasionally.

Add the raisins, salt and pepper, and simmer for 5 more minutes. Serve hot with steamed rice.