Ask any Filipino about their favorite fiesta dish, and pork menudo is sure to be near the top of the list. This hearty, flavorful stew combines tender pork, pork liver, potatoes, carrots, and bell peppers in a rich tomato-based sauce that’s sweet, savory, and slightly tangy.
It’s the kind of dish that fills your home with an irresistible aroma and brings everyone to the table. While menudo is a staple at celebrations—birthdays, holidays, and town fiestas—it’s equally beloved as a comforting weeknight meal.
The beauty of menudo lies in its balance: the sweetness of raisins and liver spread, the tang of tomatoes, the earthiness of potatoes and carrots, and the savory depth of pork and soy sauce. Serve it with steaming white rice, and you have a meal that’s pure Filipino comfort.
Ingredients
For the Pork Menudo:
- 2 lbs (900g) pork shoulder or pork butt, cut into 1-inch cubes
- ½ lb (225g) pork liver, cut into small cubes (or 3 tbsp liver spread, for milder flavor)
- 2 tablespoons vegetable oil
- 1 medium onion, finely diced
- 4 cloves garlic, minced
- 2 medium potatoes, peeled and cut into ½-inch cubes
- 2 medium carrots, peeled and cut into ½-inch cubes
- 1 red bell pepper, seeded and diced
- 1 can (8 oz / 225g) tomato sauce
- ¼ cup (60ml) water or chicken broth
- ¼ cup (60ml) soy sauce
- 2 tablespoons fish sauce (patis)
- ¼ cup (40g) raisins
- 1 tablespoon brown sugar (optional, for extra sweetness)
- 2 bay leaves
- ½ teaspoon black pepper
- Salt, to taste
- 2 tablespoons fresh parsley or green onions, chopped, for garnish
Optional Add-Ins:
- ½ cup frozen peas
- 2 hotdogs, sliced (popular addition)
- ¼ cup chickpeas (garbanzos)
For Serving:
- Steamed white rice
Instructions
1. Sear the Pork: Pat the pork cubes dry with paper towels. Season lightly with salt and pepper. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, sear the pork until golden brown on all sides, about 3 to 4 minutes per batch. Remove and set aside.
2. Sauté Aromatics: Reduce heat to medium. Add the onion to the pot and cook for 3 to 4 minutes until softened. Add the garlic and cook for 1 minute until fragrant.
3. Add Liver and Vegetables: If using fresh liver, add it to the pot and cook for 2 to 3 minutes until browned. Add the potatoes and carrots, stirring to coat with the aromatics.
4. Build the Sauce: Return the seared pork to the pot. Add the tomato sauce, water, soy sauce, fish sauce, raisins, bay leaves, and black pepper. Stir to combine. If using liver spread instead of fresh liver, add it now. Bring to a boil, then reduce heat to low.
5. Simmer: Cover and simmer for 45 to 60 minutes, stirring occasionally, until the pork is fork-tender and the sauce has thickened. Add the bell peppers and any optional add-ins (peas, hotdogs, chickpeas) during the last 10 minutes of cooking.
6. Adjust Seasoning: Taste and adjust seasoning with additional salt, pepper, or sugar if needed. The sauce should be rich, slightly sweet, and savory.
7. Serve: Transfer to a serving bowl. Garnish with fresh parsley or green onions. Serve hot with steamed white rice.
This Pork Menudo captures the heart of Filipino home cooking—savory, slightly sweet, and deeply satisfying.
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