To make lutong pinoy, a traditional meat dish that Filipinos also call menudo, stew marinated fresh pork with pork liver, sliced hotdogs, potato, onion, carrot and fresh garlic in tomato sauce, sugar and water. Some regional variations include raisins, green peas and ginger.
Start the lutong pinoy by dicing 2 pounds of diced fresh pork and a 1/4 pound fresh pork liver. Marinate the diced pork, but not the liver, for at least one hour in 1/2 cup soy sauce and fresh lemon juice.
To begin cooking, heat two tablespoons of oil in a large pan. Season with salt and pepper, and sauté 1 small diced onion and 3 cloves of minced garlic over medium heat for three to five minutes. Add the pork and cook until browned, another five to seven minutes.
Lower the heat and add 3/4 of a cup of tomato sauce, 1 cup of water and 2 to 3 bay leaves. Taste and re-season. Bring to a simmer, and cook for 30 minutes to an hour, adding water as necessary.
Add 4 hotdogs sliced on the diagonal and the diced liver. Sauté for five minutes, re-seasoning as necessary. Stir in potatoes, carrots and sugar. Cook another eight to 12 minutes. Taste to adjust seasoning.
Serve the lutong pinoy over warm white rice.