Menudo

800 grams  pork, cut into about 2 cm. cubes
200 grams  pork liver, cut into cubes
3 tbsp.  cooking oil
3 cloves  garlic
1- 2  onions, chopped (about 1/2 cup)
1/2 cup  tomato paste or 1 cup tomato sauce
1/4 cup  vinegar
2 tbsp.  soy sauce
2- 4 tbsp.  brown sugar
2 cups  pork or chicken stock or water
1/2 tsp.  salt
1/2 tsp.  pepper
2 bay leaves
1 big red bell pepper, cut in strips
3- 4 pcs.  potatoes, diced (about 300 grams)
1 cup chick peas (garbanzos), cooked and peeled
10 pcs. green olives (optional)
1/2 cup raisins

Heat cooking oil.  Sauté the garlic and onions.  Add tomato paste, vinegar, soy sauce, brown sugar and pork or chicken stock.  Add the pork but set aside the liver.  When pork is tender, season with salt, pepper and bay leaves.  Mix the rest of the ingredients including the liver.

Trivia
Menudo can be prepared with garbanzos (Chickpeas) with guisantes (green peas) or simply with potatoes.  Recently, I tried menudo with camote (sweet potatoes) and found it to be seasoned just right for the Filipino taste; a bit on the sweet side because of the camote.  Even with the kind of meat used, menudo has many versions.  I have tried using ground beef and ground pork.  The most popular version, however, is one that is made with pork, a little pork liver, potatoes, garbanzos and tomato sauce.
The above recipe uses almost all possible ingredients, including green olives and raisins.  This is to allow different versions by either reducing or modifying ingredients to suit one's taste, time and budget.