Learn how to make the best homemade Pork menudo! Every ingredient, from the tender pork to the colorful vegetables, is cut into uniform bite-sized pieces and simmered in a rich tomato, garlic, and soy sauce base.
Prep Time15 minutesmins
Cook Time50 minutesmins
Servings: 6servings
Calories: 416kcal
Author: Mella
Ingredients
Meat
1.5poundspork belly or shouldercut into bite-size pieces, note 1
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.
Notes
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.