First, I cut the pork shoulder into uniform 1-inch cubes. I do the same with the liver but keep it separate. Most importantly, I soak the liver in milk for 30 minutes to remove any bitter taste and make it tender.

While the liver soaks, I prep everything else. I cut potatoes and carrots into cubes slightly smaller than the meat (they cook faster), dice the bell peppers into ¾-inch squares, and onions chopped fine, garlic minced, tomatoes diced.

I heat my Dutch oven over medium heat and add oil with annatto seeds. I stir continuously until the oil turns that beautiful orange color (about 2 minutes), then remove and discard the seeds. This gives my pork menudo its color.

In the orange-tinted oil, I sauté the onions until translucent, add garlic until fragrant (never let it brown), then add tomatoes and cook until they soften and release their juices.

I add the cubed pork and cook until it browns on all sides. Then I pour in fish sauce, add water and bay leaves, bring to a boil, then reduce to low heat and simmer covered for 30-35 minutes until tender.

Once the pork is tender, I add potatoes and carrots first (they need more time), cook for 5 minutes, then add bell peppers and drained garbanzo beans. Finally, I drain the liver, pat it dry, and add it with the raisins.

I cook for just 5-7 more minutes until the liver is cooked through but still tender and vegetables are crisp-tender. I season with salt and pepper, adjust the sauce consistency, and let it rest before serving.

Serve and enjoy your pork menudo!