Name: Pork Menudo Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 1/2 lb pork, chopped (shoulder or belly preferred); 1/2 cup liver, chopped (can use pork, chicken, or beef); 1/4 cup soy sauce; 1 tablespoon calamansi juice (can also use lime or lemon juice); 1/2 teaspoon ground black pepper; 2 tablespoons cooking oil; 1/2 small yellow onion, chopped; 5 garlic cloves, minced; 1 sausage, thinly sliced (can also use hotdogs); 1/2 cup tomato sauce; 1 cup water; 2 bay leaves; 2 teaspoon granulated sugar, to taste; 1 teaspoon fish sauce, to taste; 1/2 small yellow potato, chopped; 1/2 small carrot, chopped; 1/2 bell pepper, chopped (red and green); 2 tablespoons frozen green peas

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This is the same pork menudo my family has been making for years, and it’s always the first to run out at potlucks! It’s hearty, full of meat and veggies, and perfect for the upcoming cold weather.

Recipe Rundown

Ingredients

You’ll need pork and liver marinated in soy sauce, calamansi, and black pepper; onion, garlic, and sausage for the sauté; tomato sauce, bay leaves, sugar, and fish sauce for simmering; and veggies as mix-ins (potatoes, carrots, bell peppers, and green peas).

instructions

Marinate pork and liver in soy sauce, calamansi, and black pepper, then sear and set aside. Sauté onion, garlic, and sausage, add in the meat with tomato sauce, water, bay leaves, and sugar, then simmer until tender (about 45 minutes). Finish by throwing in the veggies and enjoy!

Quick tips

Don’t rush the simmering step, it’s crucial to get tender pork every time. Feel free to adjust the flavors by adding more sugar, tomato sauce, or fish sauce. You can customize the veggies (omit or substitute) to your preference.

Storage

Menudo can stay good for up to 5 days in the fridge!

Instructions

In a bowl, combine together the pork, liver, calamansi, soy sauce, and black pepper. Mix well to combine, then cover, and let marinate for at least 15 minutes, up to an hour.

Heat the oil in a pot over medium-high. Add in the marinated pork and liver, searing until browned in all sides. Once seared, set aside.

In the same pan, sauté the onions until soft, about 5 minutes. Add in the garlic and sausage, and continue to sauté until browned, about 2 more minutes.

Add in the seared pork and liver. Pour in the tomato sauce, water, bay leaves, sugar, and fish sauce. Mix well using a spoon or spatula to combine. Bring this to a boil, then cover, and lower the heat to medium-low. Let simmer for 45 minutes, or until the pork is tender.

Once the pork is tender, add in the potato and carrots, and let simmer for 5 minutes until lightly softened. Finally add in the bell peppers and peas, and let simmer for a final 5 minutes. Taste the sauce and adjust with more sugar and/or salt as necessary. Serve over rice. Enjoy!

Ingredients and Substitutions

*The Recipe Card below includes all the full measurements for these ingredients!

Pork: You can go for any cuts of pork, but the shoulder and belly are preferred as they tend to be more tender. You can also substitute the pork with beef if needed.

Liver: This gives the menudo a heartier taste. Chicken, pork, or beef liver can work. You can also omit this if you’d like.

Sausage: This provides a heartier, filling, and richer stew (I like using the naturally smoked kinds for more flavor). You can use standard hotdogs as well (the more traditional route).

Soy sauce, calamansi, black pepper, tomato sauce, bay leaf, sugar, fish sauce: These are the main ingredients to give our menudo that deep, savory, and lightly tangy taste. Calamansi can be replaced with lime or lemon juice. Fish sauce can be replaced with kosher salt.

Potato, carrot, bell peppers, peas: Classic stew ingredients to provide color and comfort to the main dish!

Cooking Tips

Don’t rush the simmer: Low and slow cooking lets the menudo sauce thicken and flavors develop.

Adjust sweetness and tang: Add a little extra sugar for balance or extra tomato sauce if you prefer more tang. You can also add a pinch of salt and/or dashes of fish sauce to add saltiness.

Customize the add-ins: Green peas, carrots, and bell peppers are classic, but you can skip or swap based on preference (yes, you can add raisins too!)

FAQs (Frequently Asked Questions)

How do I store leftovers?

Menudo can stay good for up to 5 days in the fridge when stored in an airtight, resealable container. To reheat, simply heat in the microwave or over stovetop until fully warmed-through.

What cut of pork is best for menudo?

Pork shoulder (kasim) or belly (liempo) are ideal since they’re tender and flavorful when simmered!

Do I need to use liver?

No, while traditional, it’s also optional. You can skip it or replace with chicken liver for a milder flavor!

What’s the difference between menudo, afritada, and kaldereta?

Menudo uses small diced pork, liver, veggies, and sometimes raisins, giving it a slightly sweet flavor. Afritada has larger chicken or pork cuts which has a more savory taste. Kaldereta is richer, made with beef or goat, and flavored with liver spread or peanut butter.