Pork Menudo (No Tomato Sauce)
This is a classic Pork Menudo recipe with no canned tomato sauce. The pork and liver are seared for added depth of flavor then slowly cooked in fresh tomatoes and a special marinade until meltingly tender.
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 only fresh tomatoes. I truly loved how this turned out and it is highly likely that I won’t be making any more changes to this recipe for a long time.
How to make a delicious and flavorful Pork Menudo
- Start off by choosing the right cut of meat. 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.
- 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.
- 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.
Pork Menudo Vegetables and Other Ingredients
The classic trio of potatoes, carrots and bell peppers are the basic ingredients of 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. Yes, I have tried it and I did not become a fan.
For the marinade, soy sauce and calamansi are commonly used. In this recipe, I used Worcestershire with soy sauce and garlic. I love how the mixture completely elevated the overall flavor of Pork Menudo. It’s so good!
I hope you give this dish a try soon. Let me know how it goes in the comment section below. Happy home cooking!
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Watch the video how to make Pork Menudo (No Tomato Sauce)
This is a classic Pork Menudo recipe with no canned tomato sauce. The pork and liver are seared for added depth of flavor then slowly cooked in fresh tomatoes and a special marinade until meltingly tender.
Ingredients
- 600 grams pork (I used pork belly and shoulder, diced)
- 150 grams pork liver (cut into strips)
- 2 tablespoons Worcestershire sauce (divided)
- 3 tablespoons soy sauce (divided)
- cooking oil
- 5 cloves garlic (finely chopped, divided)
- 1 small onion (finely chopped)
- 2 medium-size potatoes (diced)
- 1 large carrot (diced)
- 5 large tomatoes (diced)
- red and green bell pepper (diced)
- 1 teaspoon sugar
- salt and pepper (to taste)
Instructions
- In a bowl, combine diced pork, 1 teaspoon chopped garlic, 2 tablespoons soy sauce and 1 1/2 tablespoon Worcestershire sauce. Toss until well combined. Set aside.
- In a separate bowl, combine sliced liver, a pinch of black pepper, remaining soy sauce, and Worcestershire sauce. Toss until covered with the marinade.
- 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 and pour marinade. Cover with a lid and cook until tomatoes have softened about 3 minutes. Add raisins, sugar, and water. Cover with lid and cook for 15 minutes until pork is 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. Stir occasionally. Remove from heat and set aside.
- Add carrots and potatoes back to the pot. Cook for 5 to 7 minutes lid on until vegetables are half cooked.
- 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 heat. Serve with rice and enjoy!
Recipe Notes and Tips:
- Choose the right cut of meat. 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.
- 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. Make sure to use plump and ripe tomatoes.
- 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 that are slightly pink are way better than overcooked ones.
- To save time, prepare the meat first. Proceed with preparing the rest of the ingredients while the meat is marinating.
- 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.
- 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 can be substituted with 1 tbsp fish sauce (patis). Less because it's saltier.
- Optional vegetables that are great for Menudo: raisins, garbanzos and green peas.
Did you make this recipe?Tag @rivertenkitchen and hashtag it #rivertenkitchen or leave a comment below!
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