No party is complete without Pork Menudo! Chock-full of tender pork, garbanzo beans, vegetables, and raisins in a thick tomato sauce, this classic Filipino stew is hearty and tasty and will easily feed a large crowd.
When planning the old recipes I would update and the new ones I would make for our Christmas recipe countdown, pork menudo was at the top of my list. Because what Filipino celebration, whether birthday, fiesta, or holiday, is without this classic pork stew?
- It's quick and easy to make and cooks in one pan.
- The ingredients are relatively inexpensive, and the recipe can be easily doubled or tripled to feed a large crowd.
- Generously studded with colorful vegetables and raisins, it's a festive addition to any party.
- It's hearty, full-flavored, and perfect with steamed rice!
Want variety? Try my chicken menudo version, made extra special with pineapple juice!
In the U.S., menudo usually refers to a spicy Mexican soup made with chunks of tripe in a chili-infused broth. However, the recipe here is the Filipino version, a colorful stew of pork, liver, potatoes, carrots, bell peppers, garbanzo beans, and raisins in rich tomato gravy. A popular dish for family dinners and special occasions, it's usually enjoyed with steamed rice and occasionally with pandesal.
I use fresh tomatoes instead of canned tomato sauce and deepen the color with atsuete (annatto) seeds. If you prefer a thicker sauce, omit the atsuete and stir in a tablespoon of tomato paste.
Hotdogs or Vienna sausages are a good way to extend servings. If you'd like to add them, cut 2 or 3 pieces diagonally into 1-inch cubes, briefly pan-fry until lightly browned, and add to the stew during the last 5 to 7 minutes of cooking time.
Cooking instructions
- Brown pork. Heat oil in a pot over medium heat. Add annatto seeds and cook until the oil is infused with color. With a slotted spoon, remove and discard seeds.ย Saute onions and garlic until softened.ย Add pork and cook until lightly browned.ย Season with fish sauce. Cook until softened and release juices.
- Cook the pork. Add water and bring to a boil. Lower the heat, cover, and simmer until the meat is tender and theย sauce is reduced.
- Add potatoes and carrots and cook until tender. Addย liver, bell peppers, garbanzo beans, and raisins, and cook until the liver is cooked, bell peppers are tender, and the sauce thickens.
- Season with salt and pepper to taste.
Cooking tips
- Cut the ingredients in uniform sizes to ensure even cooking.
- Do not overcook the liver as it will turn tough and hard to chew. Add during the last 5 to 7 minutes of cook time. Please note that the liver helps thicken the sauce and if omitting, mash a few pieces of the potatoes to thicken the sauce.
How to serve and store
- Pork menudo is hearty and tasty as a main dish with steamed rice for lunch or dinner.
- It also makes a great sandwich filling for pandesal or sliced bread, which you can enjoy as a midday snack or meal on the go.
- For leftovers, allow to cool completely and transfer to an airtight container. Keep in the refrigerator for up to 3 days or in the freezer for up to 2 months.
- To reheat, place in a saucepan and warm over low heat to an internal temperature of 165 F. Or microwave at 2 to 3-minute intervals until heated.
More pork recipes
Ingredients
- 2 tablespoons canola oil
- 1 teaspoon annatto seeds
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 2 pounds boneless pork shoulder, cut into 1-inch cubes
- 6 large tomatoes, chopped
- 1 tablespoon fish sauce
- 2 cups water
- 3 medium potato, peeled and cut into 1-inch cubes
- 2 large carrots, peeled and cut into 1-inch cubes
- ยฝ pound beef liver, cut into 1-inch cubes
- 1 can (16 ounces) garbanzo beans, drained well
- ยฝ green bell pepper, cored, seeded and cut into 1-inch cubes
- ยฝ red bell pepper, cored, seeded and cut into 1-inch cubes
- ยผ cup raisins
- salt and pepper to taste
Instructions
- In a pot over medium heat, heat oil. Add annatto seeds and cook, stirring regularly, until the oil is infused with color. With a slotted spoon, remove and discard seeds.
- Add onions and garlic and cook until softened.
- Add pork and cook until lightly browned.
- Add fish sauce and cook for about 1 minute.
- Add tomatoes and cook, mashing occasionally with the back of a spoon, until softened and release juices.
- Add water and bring to boil. Lower heat, cover, and cook for about 30 to 35 minutes or until pork is tender.
- Add potatoes and carrots. Continue to simmer for around 4 to 5 minutes or until almost tender.
- Add liver, bell peppers, garbanzo beans, and raisins. Stir to distribute.
- Cook for another 5 to 7 minutes or until liver is cooked through and sauce is thickened.
- Season with salt and pepper to taste. Serve hot.
Notes
- Cut the ingredients in uniform sizes to ensure even cooking.
- Do not overcook the liver, as it will turn tough to chew. Add during the last 5 to 7 minutes of cook time. Please note that the liver helps thicken the sauce; if omitting, mash a few pieces of the potatoes to thicken the sauce.
Video
Nutrition Information
โThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.โ
EDNA says
THANK YOU SO MUCH FOR SHARING YOUR SECRET
Josieyamamoto says
Thanks so much for sharing you're recipe
Eleonor Bennett says
if i dont want beef liver can i substitute it? i hope you can fine my comment. thank you
Lalaine Manalo says
You can just omit it. Allow the sauce to simmer a bit longer if you want a thicker sauce.
Dante says
Ito ang hinahanap ko na lutong pinoy paborito ng mga anak ko. thanks for sharing