Easy Filipino Pork Menudo

Pork menudo in a black and white bowl with some tomatoes on the side.

5 from 1 vote

Immerse yourself in Filipino comfort with this easy Pork Menudo recipe! Savory pork, tangy tomatoes, and crisp veggies make this iconic dish a celebratory staple you won't forget.

Prep Time10

Cook Time30

Course: dinner, Main Course, Main Dish

Cuisine: Asian, filipino

Servings: people

Calories: 237kcal

Author: Rose Sioson

Equipment

1 medium pot or sauce pan

Ingredients

2 tablespoon cooking oil
1 tablespoon garlic, crushed
1 medium onion, choped
1 ½ pound pork shoulder, butt or belly (with less fat) cubed, "menudo cut"
2 tablespoon calamansi/ lemon juice
¼ cup soy sauce
2 medium tomato, diced
¼ cup tomato paste
2 pieces bay/ aurel leaves
2 medium potato, cubed
½ cup red bell pepper cubed
½ cup green bell pepper cubed
1 cup carrots, cubed
¼ cup oyster sauce
1 teaspoon sugar
¼ cup raisins (optional)
salt and pepper

Instructions

Put pork, lemon juice/calamansi juice and soy sauce on a bowl and marinade for at least 30 minutes.
2 tablespoon calamansi/ lemon juice, ¼ cup soy sauce
Heat some oil in your pot and toss in those chopped potatoes. Fry them until they're golden brown and crispy on the outside, then set them aside for later. Do the same for the carrots.
2 tablespoon cooking oil, 2 medium potato, cubed, 1 cup carrots, cubed
Sauté garlic and onion them until they turn slightly golden and release their delicious aroma.
1 tablespoon garlic, crushed, 1 medium onion, choped
Add your cubed pork and brown it all over on high heat. T
1 ½ pound pork shoulder, butt or belly (with less fat)
Add fresh tomatoes, chopped or mashed, along with some tomato paste and oyster sauce for extra richness. Toss in bay/laurel leaves, salt, pepper, and a touch of sugar to balance the acidity. Now simmer, simmer, simmer, letting the sauce work its magic.
2 medium tomato, diced, ¼ cup tomato paste, 2 pieces bay/ aurel leaves, ¼ cup oyster sauce, salt and pepper, 1 teaspoon sugar
Add the bell peppers, carrots, potatoes and raisins.
½ cup red bell pepper cubed, ½ cup green bell pepper cubed, ¼ cup raisins, 2 medium potato, cubed
Simmer for a few more minutes, until the veggies are tender but still have a satisfying crunch.

Notes

Don't skip the marinade — at least 30 minutes in soy sauce and calamansi makes a big difference in flavor
Fry the potatoes first until golden brown before adding them back in — this keeps them from getting too soft in the stew
Brown the pork on high heat before simmering to lock in flavor and get a nice color
Cut all vegetables into uniform, bite-sized cubes (the "menudo cut") so everything cooks evenly
If the sauce gets too thick while simmering, just add a little water to loosen it up
Simmer on low heat for tender, juicy pork — don't rush this step
This dish tastes even better the next day! The flavors deepen and meld beautifully overnight in the fridge
Store leftovers in an airtight container in the fridge for up to 3 days
Freeze for up to 2 months; reheat gently on the stovetop to preserve the rich flavors
Best served hot over steamed white rice or garlic fried rice
Pair with atchara (pickled papaya) for a tangy, refreshing contrast

Nutrition