NANAY's Classic Menudo

I remember February 10 in my hometown, we celebrate the Feast of St. William. And at this time of year, Nanay would always be serving the infamous "MENUDO ng BAYAN." What makes this dish special is the "vinegar" and manner on how you pre-cook prior to adding the tomato sauce. Its like turning Adobo into a Tomato Based Pork Dish. 

Anyways here is Nanay's recipe. Made a few improvements though since I really don't eat liver...  

ENJOY COOKING!!!

INGREDIENTS:

1 kg. Pork Belly, sliced into cubes
¼ C Soy Sauce
2 T Worcestershire Sauce
1 T Ground Black Pepper
1 t Salt
2 T Vegetable Oil
6 cloves Garlic, minced
1 Large Onion, minced
1 stalk Celery, minced
2 T Beef Powder (1 Beef Bouillon Cubes)
¼ C Cane Vinegar
2 T RENO Liver Spread
2 T Tomato Paste

1 C 7-up
Water
3 Medium Potatoes, cubes and fried
2 Medium Bell Pepper, roasted and sliced into strips
Salt and Pepper

PROCEDURES:

1. Marinade Pork in Soy Sauce, Worcestershire Sauce, Pepper and Salt overnight. 

2. In a casserole, heat oil and sauté garlic until light brown. Make sure to stir continuously to prevent garlic from burning.
3. Add in onions and celery, Caramelize till completely wilted.
4. Add in beef powder and Marinated Pork. Stir.
5. Add in vinegar and bring to a boil then stir. Make sure that all flesh part becomes opaque in color.
6. Lower heat and simmer until all the meat juices comes out and is absorbed completely. Continuously stir to avoid burning.
7. Add in liver spread. Mix thoroughly then add Tomato Paste.
8. Continue to stir until mixture is dry and is starting to fry.
9. Deglaze with 7-up and add water just enough to cover meats.
10. Bring to a boil.
11. Lower heat and simmer until meats are tender.
12. Add in Potatoes and Bell Pepper and continue simmering till sauce Is reduced to an oil like consistency.
13. Season taste with salt and pepper.
14. Serve hot.

Yield: 10 - 12