Filipino Pork Menudo Recipe

This hearty Filipino pork menudo is made with tender pork shoulder, soy sauce, lime juice, carrots, potatoes, and sweet raisins. The result is a rich and savory stew with a perfect balance of tangy and slightly sweet flavors. It’s a perfect cozy dinner for a family of four, especially during cooler months.

Filipino 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 Filipino pork menudo

1. 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.
2. 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.
3. 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. Add the chopped garlic and stir for one more minute until fragrant.
4. 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 flavorful bits. Season with salt and pepper.
5. 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.
6. Add 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 and simmer with the lid partially on for another 25–30 minutes, or until the potatoes and peppers are tender.
7. 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.

Recipe Tips

• Don’t Skip the Marinade: The simple citrus and soy sauce marinade is key to tenderizing the pork shoulder and infusing it with a tangy, savory flavor from the very start.
• Browning is Key for Flavor: Taking the time to brown the vegetables and meats creates a deep, rich flavor base for the stew. This process, called the Maillard reaction, is essential for a savory final dish.
• Finely Dice the Liver: Chopping the liver into very small pieces allows it to melt into the sauce, adding incredible richness and depth without an overpowering liver flavor.
• 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.

What To Serve Filipino Pork Menudo

Filipino pork menudo is a complete meal on its own, but it is traditionally served with a side of fluffy, steamed white rice to soak up the delicious, rich sauce. To add a fresh, green element, serve it alongside steamed pak choi or a simple green salad with a light vinaigrette.

How To Store Filipino Pork Menudo Leftovers

• Refrigerate: Store leftover menudo in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld and often taste even better the next day. Reheat gently on the stove or in the microwave.
• Freeze: Menudo freezes well. Let it cool completely, then place it in a freezer-safe container or bag. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating. Note that the texture of the potatoes may change slightly after freezing.

Filipino pork menudo Nutrition Facts

• Calories: 580 kcal
• Total Fat: 25g
• Saturated Fat: 8g
• Cholesterol: 190mg
• Sodium: 1250mg
• Total Carbohydrate: 45g
• Dietary Fiber: 8g
• Sugars: 20g
• Protein: 45g

Frequently Asked Questions

• Can I use a different cut of pork? Yes, you can use other cuts like pork loin or pork belly. If you use a leaner cut like loin, you may need to reduce the simmering time slightly to prevent it from becoming dry. Pork belly will add more richness to the stew.
• Is the liver necessary in menudo? Traditionally, liver is a key ingredient that adds a unique depth and richness to the sauce. However, if you are not a fan of liver, you can leave it out. The stew will still be delicious without it.
• What if I can’t find calamansi juice? Calamansi is a citrus fruit native to the Philippines. This recipe already provides an excellent substitute by combining lime juice and mandarin or clementine juice, which mimics the unique sweet and tart flavor of calamansi.
• Why are there raisins in a savory stew? The raisins add a subtle touch of sweetness that is classic in many Filipino dishes. This sweetness balances the salty soy sauce, tangy citrus, and savory tomato base, creating a more complex and balanced flavor profile.

Try More Recipes:

• Chicken & Bacon Ramen Recipe
• Our Ribollita Recipe
• Pinto Bean & Coconut Stew Recipe

Filipino Pork Menudo Recipe

Author: Alex Saidani Cooking Method:Simmering Cuisine:Filipino Courses:Soups

Difficulty:BeginnerPrep time: 15 minutesCook time:1 hour Rest time: minutesTotal time:1 hour 15 minutesCooking Temp: CServings:6 servingsEstimated Cost: $Calories:580 kcal Best Season:Available

Description

This hearty Filipino pork menudo is a traditional stew featuring tender, diced pork shoulder, potatoes, and carrots simmered in a rich and savory tomato sauce. Balanced with a tangy citrus marinade and a hint of sweetness from raisins, it’s a comforting and flavorful one-pot meal perfect for any family dinner.

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

Instructions

1. Marinate the pork: Combine soy sauce, lime zest, and citrus juice in a bowl. Add the pork, stir to coat, and set aside.
   
2. Sauté vegetables: Heat oil in a large saucepan. Sauté onion, carrots, and green pepper until soft and lightly browned.
   
3. 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.
   
4. 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.
   
5. Finish cooking: Add potatoes, raisins, red peppers, fish sauce, and the reserved marinade. Simmer partially covered for 25-30 minutes, until potatoes are tender.
   
6. Serve: Serve hot, optionally with steamed rice.