Learn how to make the best homemade Pork menudo! This Filipino stew is made of pork, liver, carrots, potatoes, and bell pepper simmered together in a flavorful tomato sauce.
Filipino Menudo vs Mexican Menudo
The word “menudo” might surprise you! It refers to two entirely different stews. Filipino menudo is mainly a pork stew, simmered in a savory tomato sauce. In contrast, Mexican menudo is a spicy stew featuring tripe (cow’s stomach) and hominy bathed in a fiery chili broth traditionally made with cow’s feet.
What we are making today is Filipino pork menudo. The origin of the word “menudo” itself is traced back to Spain, meaning “small [bits]”. Every ingredient, from the tender pork to the colorful vegetables, is cut into uniform bite-sized pieces and simmered low and slow in a rich tomato, garlic, and soy sauce base.
Filipino Menudo Ingredients
The classic trio of potatoes, carrots, and bell peppers are the basic vegetables for Filipino Menudo. For festive special occasions like Christmas, birthdays, or any Filipino parties simply add green peas, garbanzos, and raisins can be added too. While hotdogs are a common addition, we’ll be keeping it traditional here.
A few tips:
- 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 cuts of meat are not too tough and when slowly cooked it becomes tender and so flavorful.
- Tomato Sauce – I recommend using passata tomato sauce. It’s smooth, silky, and has a natural sweetness i.e. not sour or acidic. You can also use jarred marinara sauce that is slightly sweeter than canned crushed tomatoes.
- Broth/stock – Feel free to use any broth you like – pork, chicken, or beef – all work beautifully in this recipe. For a quick alternative, dissolve a bouillon cube in hot water for a handy broth substitute.
Homemade Menudo Recipe
And here’s how to make the best Filipino pork menudo:
- Give the pork and liver a quick marinade in separate bowls with soy sauce and calamansi juice (or lemon). A few minutes is all it takes! While they soak up the flavors, you can prep the other ingredients.
- Pan-fry the liver with its marinade. This enhances its creamy and sweet flavor and prevents it from overcooking. Tender pork livers are way better than overcooked ones.
- Let the tomatoes and onion soften and release their natural juices. This deglazes the pan and makes the stew rich and more flavorful. I recommend using plump and ripe tomatoes for a sweeter sauce.
The key to perfect Filipino menudo is letting the flavors develop slowly. Once the pork reaches a fork-tender stage, add the carrots and potatoes. Let everything simmer together until the vegetables are tender.
Don’t worry if the sauce seems to reduce too quickly – a splash of water will bring it back. For an extra depth of flavor, add a tablespoon of fish sauce.
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 and up to 1 month in the freezer 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 highly recommend Pork Afritada. It’s equally good and also made with fresh tomatoes. You can also use liver spread as a substitute.
Yes, and I have a recipe for that. Click here.
Yes, tomato paste can be used to make Filipino menudo. It will create a thicker stew compared to using tomato sauce so you will need to thin it out with broth or stock to achieve the desired consistency. Add a touch of sugar or another sweetener to balance the stronger tomato flavor.
Watch How to Make It
Try these next
- Filipino Picadillo (Giniling)
- Pork Ribs Adobo Pressure Cooker Recipe
- Beef Caldereta
- Filipino Spaghetti Sauce
- Pork Tocino Recipe
- Chicken Afritada
- Bicol Express
- Pininyahang Manok
- Easy Skinless Longganisa (Hamonado)
- Pork Arroz A La Cubana
Pork Menudo Recipe Filipino Style
Ingredients
Meat
- 1.5 pounds pork belly or shoulder (cut into bite-size pieces, note 1)
- ½ pounds pork liver (cut into bite size pieces)
- 3 tbsp calamansi juice or lemon juice
- 3 tbsp Filipino soy sauce (or regular soy sauce)
- 4 cloves garlic (finely chopped, divided)
Vegetables and Seasonings
- 3 tbsp vegetable oil (divided)
- 1 medium size onion (finely chopped)
- 2 medium size potatoes (cubed)
- 1 large carrot (cubed)
- 2 tsp fish sauce (optional)
- 1 large tomatoes (diced)
- 1 cup tomato puree (note 2)
- 2 cups broth or stock (note 3)
- 2 pieces bay leaves
- 1 medium size red bell pepper (deseeded and diced)
- 1 medium size green bell pepper (deseeded and diced)
- 1 teaspoon sugar (optional)
- salt and pepper (to taste)
Optional Ingredients
- sliced hotdogs or sausage
- ½ cup raisins
- ½ cup green peas
Instructions
Marinate
- In a bowl, combine pork, 2 tablespoons soy sauce, and 2 tablespoons calamansi juice. Toss until well combined. Set aside.
- In a separate bowl, combine liver, remaining soy sauce, and calamansi juice. Toss to combine. Set aside. Meanwhile, cut the vegetables, and prepare the rest of the ingredients.
Cooking
- Heat 1 tablespoon of oil in a skillet. Pan-fry liver for 1 to 2 minutes. It doesn't have to be fully cooked. Transfer to a bowl and set aside.
- Add remaining oil. Add onions, and saute until fragrant and translucent. Add tomatoes. Continue cooking until softened. Add marinated pork including the marinade. Bring to a simmer until the meat is no longer pink.
- Pour tomato sauce and broth. Add bay leaves, sugar, and fish sauce. Stir to combine. Cover with a lid and cook until the pork is tender around 30 minutes.
- Add carrots, potatoes, raisins, and hotdogs (if using). Cover with a lid and cook until the vegetables are almost tender. If the liquid evaporates too quickly add water, around 1/4 cup as needed.
- Add pork liver and continue cooking for 5 minutes. Taste the sauce. Season with salt and pepper, to taste. Stir in bell peppers and green peas (if using) and cook until to the desired doneness.
Recipe Notes & Tips:
- Pork – For a perfect balance of meaty texture and flavor, I like combining pork shoulder (kasim) or pork butt (pigue) with pork belly (liempo).
- Tomato Sauce – I recommend passata tomato sauce or jarred marinara sauce that is slightly sweeter. Tomato paste – You can also use tomato paste. Start with 3 tablespoons and add more as needed.
- Meat broth – Use beef, pork, or chicken broth. You can also use 1 piece of bouillon dissolved in 2 cups of water.
- Pork liver – For a richer depth of flavor, pan-frying the pork liver is recommended. But if you’re short on time, you can add it directly to the pot with the partially cooked carrots and potatoes. Just remember to extend the cooking time slightly to fully cook the liver.
- Cooking time: The thicker the cut of the meat the longer the cooking time.
- 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.
- Nutrition – optional ingredients are not included in the calculation.
Originally published July 2019. Updated March 2024 with new photos, and a streamlined recipe after further testing to improve the recipe!
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