Filipino Pork Menudo

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

5 from 1 vote

Filipino pork menudo is a tomato-based pork stew with potatoes, carrots, bell peppers, and raisins, built on a calamansi and soy sauce marinade. Ready in about an hour, and even better the next day.

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
2 tablespoon liver spread/ liver pate
¼ cup raisins (optional)
salt and pepper

Instructions

Marinate the pork. Combine pork with calamansi juice and soy sauce in a bowl. Toss to coat and marinate for at least 30 minutes.
1 ½ pound pork shoulder, butt or belly (with less fat) , 2 tablespoon calamansi/ lemon juice, ¼ cup soy sauce
Brown the pork. Heat oil in a large pot over medium-high heat. Remove pork from marinade (reserve the liquid) and sear in batches until browned, 3 to 4 minutes per side. Set aside.
2 tablespoon cooking oil, 1 ½ pound pork shoulder, butt or belly (with less fat)
Sauté the aromatics. In the same pot, cook garlic until golden, about 1 minute. Add onion and cook until soft, 2 to 3 minutes.
1 tablespoon garlic, crushed, 1 medium onion, choped
Add tomato paste. Stir in tomato paste and cook for 1 minute until it darkens slightly.
¼ cup tomato paste
Build the sauce. Add fresh tomatoes and cook until softened, 3 to 4 minutes. Return the pork to the pot. Pour in the reserved marinade, and enough water to cover the pork. Add bay leaves and bring to a boil.
1 ½ pound pork shoulder, butt or belly (with less fat) , 2 medium tomato, diced, 2 pieces bay/ aurel leaves
Simmer the pork. Reduce heat to medium-low, cover, and simmer for 35 to 45 minutes until tender.
Add the vegetables. Stir in potatoes, carrots, raisins, bell pepper and hot dogs (if using). Cover and simmer for 10 to 15 minutes until tender.
2 medium potato, cubed, ½ cup red bell pepper cubed, 1 cup carrots, cubed, ¼ cup raisins, ½ cup green bell pepper cubed
Finish the sauce. Stir in liver spread, oyster sauce, sugar, salt, and pepper. Add bell peppers and cook for 2 to 3 minutes. Taste and adjust seasoning.
¼ cup oyster sauce, 1 teaspoon sugar, salt and pepper, 2 tablespoon liver spread/ liver pate
Check the consistency. Simmer uncovered for 5 to 10 minutes if the sauce needs to thicken.
Serve. Remove bay leaves. Serve hot over steamed white rice.

Notes

Don't skip the marinade. At least 30 minutes in soy sauce and calamansi makes a big difference in flavor.

Fry the potatoes and carrots first until golden brown before adding them back in with the other vegetables, 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, 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 well 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