This is a classic Pork Menudo recipe made with fresh tomatoes. The pork and liver are seared for added depth of flavor then slowly cooked in a special marinade until meltingly tender. A perfect dish for your weekly meals, family gatherings, or even special occasions.
Filipino Pork Menudo Recipe
After countless tries of making Pork Menudo, I have finally found my favorite variation. And I still can't believe that it finally came down to using fresh tomatoes. I truly loved how this turned out!
- The menudo sauce packed with umami flavor. It is not sour nor acidic.
- The pork is tender and goes so well with the sauce and vegetables.
- The liver is tender and has a perfect bite (I don't like overcooked liver).
Pork Menudo Ingredients
The classic trio of potatoes, carrots, and bell peppers are the basic vegetables for Menudo. To make it more festive on special occasions, green peas, garbanzos, and raisins can be added too.
And no, I personally don't like hotdogs in my Menudo but you can definitely add it if preferred.
Menudo Marinade
Soy sauce and calamansi are commonly used. In this recipe, I used Worcestershire with soy sauce and garlic. I love how the combination completely elevated the overall flavor of Pork Menudo. It's so good!
How to make a delicious and flavorful Pork Menudo
- Choose the right cut of pork: For a perfect balance of meaty texture and flavor, I like combining pork shoulder (kasim) or pork butt (pigue) with pork belly (liempo). These cut of meat are not too tough and when slowly cooked it becomes tender and so flavorful.
- Marinate the pork and sear until brown: After sauteing the aromatics, add the marinated meat to the pot and let it brown. This locks in the flavor of the marinade to the meat.
- Let the tomatoes softened and release its natural juices BEFORE adding the water. This deglazes the pan and makes the stew rich and more flavorful. I recommend using plump and ripe tomatoes for a sweeter sauce.
- Pan-fry the liver with its marinade in a separate pan. This enhances its creamy and sweet flavor and prevents it from overcooking. Tender pork livers are way better than overcooked.
Bonus prep tips!
To save time, prepare the meat first and marinate with the sauce then proceed with preparing the rest of the ingredients.
Cut meat in small cubes about 2 inches. Not only it is the classic way of making Menudo but it also lessens the cooking time. Remember the thicker the cut the longer the cooking time.
Serve and Storage
Pork Menudo is best served with warm rice. Just like adobo, it becomes even better the next day because the flavors have already developed.
Store leftovers in an airtight container. Menudo should last in the fridge for 3 to 5 days if properly stored. Re-heated menudo must be consumed and must not be stored and re-heated again for safety reasons.
Watch the video how to make Pork Menudo
Hungry for more Filipino food? Try these recipes!
- Filipino Spaghetti Sauce
- Pork Ribs Adobo Pressure Cooker Recipe
- Beef Caldereta
- Pork Tocino Recipe
- Chicken Afritada
- Mild Bicol Express
- Pininyahang Manok
- Ground Pork and Green Bean Stir fry
- Easy Skinless Longganisa (Hamonado)
- Pork Arroz A La Cubana
Complete Recipe
Pork Menudo (Filipino Pork and Liver Stew)
Ingredients
Pork and Liver
- 700 grams /1.5 lbs pork (I used pork belly and shoulder, see note 1)
- 200 grams pork liver (cut into strips)
- 2 tablespoons Worcestershire sauce (divided)
- 3 tablespoons soy sauce (divided)
Other Ingredients
- 2 tablespoon vegetable oil (divided)
- 5 cloves garlic (finely chopped, divided)
- 1 small onion (finely chopped)
- 2 med-size potatoes (diced)
- 1 large carrot (diced)
- 5 large tomatoes (diced)
- 1 tablespoon tomato paste (for added color, optional)
- 1 ½ cup meat broth (or water, see note 2)
- 1 cup red and green bell pepper (diced)
- 1 teaspoon sugar
- salt and pepper (to taste)
Instructions
Marinate
- In a bowl, combine pork, 1 teaspoon chopped garlic, 2 tablespoon soy sauce and 1 ½ tablespoon Worcestershire sauce. Toss until well combined. Set aside.
- In a separate bowl, combine liver, a pinch of black pepper, remaining soy sauce, and Worcestershire sauce. Toss until covered with the marinade.
Preparation and cooking
- Meanwhile, prepare the rest of the ingredients. Slice the onion, potatoes, carrots, tomatoes, and bell peppers into cubes (see video).
- Heat oil in a pot over medium heat. Add onions and garlic. Cook until fragrant and translucent. Remove pork from the marinade and add to the pot. Stir then cover with a lid. Cook for 5 minutes until no longer pink.
- Stir in chopped tomatoes, tomato paste and pour marinade. Cover with a lid and cook until tomatoes have softened about 3 minutes. Add raisins, sugar, and broth. Cover with lid and cook for 30 to 40 minutes until pork is fork-tender.
- Meanwhile, in a small pan with hot oil, stir fry pork liver along with the marinade. Cook for 2 to 3 minutes until slightly firm and slightly pink. Stir occasionally. Remove from heat and set aside.
- Add carrots and potatoes. Cook for 5 to 7 minutes lid on until vegetables are almost cooked through.
- Pour cooked pork liver and its drippings. Slightly stir and toss until all ingredients are covered with the sauce. At this point, taste the stew and adjust seasonings accordingly. Add the bell peppers. Cook for another 2 minutes. Turn off the heat. Serve with rice and enjoy!
Recipe Notes and Tips:
- Pork cut - For a perfect balance of meaty texture and flavor, I like combining pork shoulder (kasim) or pork butt (pigue) with pork belly (liempo). These cut of meat are not too tough and when slowly cooked it becomes tender and so flavorful.
- Meat broth - use chicken or pork broth. You can also use 1 bouillon dissolved in 1 ½ cup water.
- Cooking time: The thicker the cut the longer the cooking time.
- To make the colors of bell peppers, potatoes, and carrots vibrant looking, saute in hot oil for a few minutes. Add it back to the stew before it finishes cooking (see video).
- Worcestershire sauce can be substituted with 1 tablespoon fish sauce (patis) 2 tablespoon calamansi juice.
- Optional vegetables that are great for Menudo: raisins, garbanzos, and green peas.
- Storage and shelf-life: Store leftovers in an airtight container. Menudo should last in the fridge for 3 to 5 days if properly stored. Re-heated menudo must be consumed and must not be stored and re-heated again for safety reasons.
Frequently asked questions
Pork liver is one of the main ingredients of menudo and its distinct flavor is what makes menudo different from all other Filipino tomato-based dishes. If you don't like liver I high recommend Pork Afritada. It's equally good and also made with fresh tomatoes.
Yes, and I have a recipe for that. Click here.
Use a combination of fish sauce and calamansi or lemon juice.
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