Pork Menudo Recipe (Filipino Pork Stew)

This Pork Menudo is the same recipe my family has been making for years, and it’s always the biggest hit at our potlucks. It’s a hearty, tomato-based stew loaded with pork, sausages, potatoes, and other veggies. Lightly sweet and tangy, it’s perfect spooned over a big bowl of steamed rice that’s just in time for the upcoming colder seasons!

Ingredients and Substitutions

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

Pork: I typically use whichever cut is available, although pork shoulder and belly are my usual favorites.

Liver: Gives the stew a heartier flavor. Chicken, pork, or beef liver can work depending on preference, but you can also omit this if you’d like.

Sausage: I like using naturally smoked sausage for extra flavor, but you can also use standard hotdogs for a more familiar menudo preparation.

Soy sauce, calamansi, black pepper, tomato sauce, bay leaf, sugar, fish sauce: These are the main ingredients to give our stew 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: Adds texture and substance to the stew. I like having a good mix of veggies in every serving.

Instructions

*The Recipe Card below includes all the full detailed instructions! 

Let the pork and liver marinate in the calamansi, soy sauce, and black pepper.

Sear the marinated pork until browned, then set aside.

Sauté the onions and garlic. Add the sausage, seared pork and liver, tomato sauce, water, bay leaves , sugar, and fish sauce. Let simmer until the pork is tender, about 45 minutes.

Add in the potato, carrots, bell peppers, and peas to soften briefly. Serve over rice. Enjoy!

Cooking Tips

Simmer the pork until tender: Don’t rush this step! Keep the stew at a gentle simmer, and the pork should be tender before you move on to the vegetables. Exact cooking times may vary depending on the cut you’re using.

Cut the pork and vegetables into similar-sized pieces: Keeping them relatively uniform allows for even cooking (you can check their tenderness with a fork or mouth chew rather than relying entirely on the cooking time!)

Adjust to preference: Give the sauce a taste towards the end of cooking, adding more sugar if you’d like to balance the acidity or a small amount of fish sauce for more salty-savoriness. Feel free to make adjustments gradually and taste as you go.

Customize the vegetables: I use potatoes, carrots, bell peppers, and green peas in this version, but you can always tweak the add-ins to your preference. Raisins are another optional addition if you enjoy a slightly sweeter menudo.

FAQs (Frequently Asked Questions)

What is Filipino pork menudo made of?

The Filipino version of menudo is a tomato-based stew typically made with diced pork, liver, potatoes, carrots, and other vegetables. The exact recipe can vary from family to family, as mine typically likes to include sliced sausages, green peas, and bell peppers for some freshness.

What cut of pork is best for menudo?

Pork shoulder (kasim) or belly (liempo) are good options for this recipe (I typically just use whatever cut’s available or on sale that day!)

Do I need to use liver?

Liver is optional here (though I have grown to like it in my menudo). While it contributes to the stew’s hearty flavor, you can also leave it out without altering the flavor of the finished dish too much.

How do I store leftovers?

Menudo can stay good for up to 3 to 4 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.