This hearty pork menudo recipe is made with tender pork shoulder, liver, potatoes, carrots, and sweet raisins in a rich tomato sauce. A tangy citrus marinade gives the stew real depth, balancing the savoury flavours beautifully. It serves six and is ready in just over an hour.
I first cooked this for a Filipino-themed dinner and the citrus marinade won everyone over. It is now one of my favourite midweek stews, and the leftovers taste even better the next day.
Pork Menudo Ingredients
For the Marinade:
- 2 tbsp soy sauce
- zest and juice of ½ lime
- juice of ½ mandarin or clementine
- 750g pork shoulder, diced
For the Stew:
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 large carrots, cut into slices on the diagonal
- 1 green pepper, finely chopped
- 100g liver (chicken, lamb or pig), finely diced
- 3 frankfurters, sliced on the diagonal (optional)
- 4 garlic cloves, finely chopped
- 1 tbsp tomato purée
- 2 bay leaves
- 400g can of tomatoes
- 250ml chicken stock
- 500g potatoes, cut into chunks (peeling optional)
- 25g raisins
- 2 red peppers, cut into strips
- 1 tbsp fish sauce
- salt and black pepper
To Serve (optional):
- steamed rice
- pak choi
How to Make Pork Menudo
- Marinate the pork: In a medium bowl, combine the soy sauce, lime zest, and citrus juice. Add the diced pork and stir well to coat everything. Set it aside while you prepare the other ingredients.
- Sauté the vegetables: Heat the olive oil in a large saucepan over medium heat. Add the onion, carrots, and green pepper. Cook until they are soft, then increase the heat slightly to let them brown a little.
- Brown the meats: Strain the pork, making sure to reserve the marinade liquid. Add the pork, diced liver, and frankfurters (if using) to the saucepan. Cook over high heat until browned on all sides, then add the chopped garlic and stir for one more minute.
- Build the stew base: Stir in the tomato purée, followed by the bay leaves and the canned tomatoes. Pour in the chicken stock and stir, scraping the bottom of the pan to lift any flavourful bits. Season with salt and pepper.
- Simmer the stew: Bring the mixture to a boil, then cover the pan, reduce the heat to low, and let it simmer for 30 minutes.
- Add the final ingredients: Add the potatoes, raisins, and red pepper strips to the pot. Pour in the reserved marinade and the fish sauce. Bring it back to a boil, then lower the heat. Simmer with the lid partially on for another 25–30 minutes, or until the potatoes and peppers are tender.
- Serve: Stir the stew occasionally as it finishes cooking. If it looks too thick, add a splash of water or more stock. Serve the menudo hot in bowls, either on its own or over steamed rice.
What Are the Best Tips for Pork Menudo?
- Do not skip the marinade: The simple citrus and soy sauce marinade is key to tenderising the pork shoulder and giving it a tangy, savoury flavour from the very start.
- Brown everything properly: Taking the time to brown the vegetables and meats creates a deep, rich flavour base for the stew. This step is essential for a savoury final dish.
- Finely dice the liver: Chopping the liver into very small pieces allows it to melt into the sauce, adding richness and depth without an overpowering liver flavour.
- Monitor the liquid: As the stew simmers, some liquid will evaporate. Keep an eye on it and add a splash of chicken stock or water if it becomes too thick before the potatoes are fully cooked.
- Choose the right cut of pork: Pork shoulder is the best choice here because it stays tender after a long simmer. Pork belly adds extra richness, but avoid lean cuts like loin as they tend to dry out.
- Frankfurters are traditional: In Filipino cooking, sliced hotdogs or sausages are a classic menudo addition. If you have not tried it, it is worth adding them next time. If you enjoy hearty stews, try our oxtail stew for another comforting recipe.
What to Serve with This Stew?
Pork menudo is a complete meal on its own, but it is traditionally served with fluffy steamed white rice to soak up the rich sauce. In the Philippines, this is a fiesta dish, often found at family gatherings and celebrations alongside other tomato-based stews.
To add a fresh element, serve it alongside steamed pak choi or a simple green salad with a light vinaigrette. It also pairs well with warm pandesal (Filipino bread rolls) for dipping. For another warming one-pot meal, try our pinto bean and coconut stew.
How to Store the Leftovers?
Store leftover menudo in an airtight container in the fridge for up to 4 days. Like most tomato-based stews, the flavours continue to develop overnight, so this often tastes even better the next day. Reheat gently on the hob or in the microwave until piping hot.
Menudo freezes well for up to 3 months. Let it cool completely before transferring to a freezer-safe container or bag, then thaw overnight in the fridge before reheating. The texture of the potatoes may soften slightly after freezing.
Nutrition Facts
- Calories: 580 kcal
- Total Fat: 25g
- Saturated Fat: 8g
- Cholesterol: 190mg
- Sodium: 1250mg
- Total Carbohydrate: 45g
- Dietary Fibre: 8g
- Sugars: 20g
- Protein: 45g
Frequently Asked Questions
How does this pork menudo compare to traditional Filipino versions? This version uses a lime and mandarin marinade in place of calamansi, and builds the sauce from canned tomatoes rather than tomato sauce. The addition of fish sauce and a citrus marinade gives it a unique tangy depth.
Is the liver necessary in pork menudo? Liver is a traditional ingredient that gives menudo its distinctive rich flavour, setting it apart from similar Filipino stews like afritada. You can leave it out if you prefer, but the stew will lack that signature depth.
Why are there raisins in a savoury stew? Raisins add a subtle sweetness that is classic in many Filipino dishes. This balances the salty soy sauce and tangy citrus, creating a more rounded flavour.
What is the difference between menudo, afritada, and kaldereta? Menudo uses diced pork with liver in a tomato sauce, often with raisins for sweetness. Afritada is typically made with chicken in a milder tomato sauce, while kaldereta uses beef or goat with a spicier, richer base.
What is the difference between Filipino menudo and Mexican menudo? Filipino menudo is a thick pork and liver stew in tomato sauce, served over rice. Mexican menudo is a soup made with beef tripe in a chilli-based broth, and the two dishes share only a name.
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Filipino Pork Menudo Recipe
Description
This pork menudo is a traditional Filipino stew with tender pork shoulder, potatoes, and carrots in a savoury tomato sauce. A tangy citrus marinade and sweet raisins bring balance to this comforting one-pot meal, ready in 75 minutes and serving six.
Ingredients
For the Marinade:
For the Stew:
Instructions
- Marinate the pork: Combine soy sauce, lime zest, and citrus juice in a bowl. Add the pork, stir to coat, and set aside.
- Sauté the vegetables: Heat oil in a large saucepan. Cook onion, carrots, and green pepper until soft and lightly browned.
- Brown the meats: Strain the pork, reserving the marinade. Add pork, liver, and optional frankfurters to the pan and brown over high heat. Stir in the garlic for 1 minute.
- Simmer the stew: Stir in tomato purée, canned tomatoes, bay leaves, chicken stock, and seasoning. Bring to a boil, then cover and simmer for 30 minutes.
- Finish cooking: Add potatoes, raisins, red peppers, fish sauce, and the reserved marinade. Simmer partially covered for 25–30 minutes, until potatoes are tender.
- Serve: Serve hot in bowls, either on its own or over steamed rice.
