Filipino Menudo

This mouthwatering recipe is brought to you by my partnership with Maggi. All opinions are my own.

Make classic Filipino Menudo for dinner tonight! This pork and liver stew in rich tomato sauce is a staple for family meals and special occasions for a good reason. It's hearty, flavorful, and easily feeds a crowd.

I've always made my pork menudo with fresh tomatoes, and I'm proud to say I've never had complaints. It's hearty and flavorful and happens to be one of my popular recipes on the blog. However, on my recent visit to the Philippines, I tried the version below from my aunt, and I have to say that it left mine in the dust.

Marinating the meat first in soy sauce and freshly squeezed calamansi juice before braising it in tomato sauce and tomato paste elevates our classic Filipino stew. The resulting rich, thick sauce itself is ulam na. And, of course, a sprinkling of Maggi Magic Sarap seasoning makes every spoonful more magical.

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Ingredient notes

• Potatoes and carrots- root crops add bulk to the dish
• Bell peppers- a mix of red and green bring color, texture, and extra nutrition
• Hot dogs- economically extend servings and add a smoky layer of flavor. Vienna sausage is also a good option.
• Liver- I like to use chicken liver instead of the traditional pork liver, as it doesn't toughen as much when cooked longer.
• Pork- the recipe calls for pork shoulder (kasim), but you can also use pork belly (liempo) or a mix of both if you prefer a fattier cut. Not a fan of pork? Try my chicken menudo recipe!
• Soy sauce and calamansi juice- marinade consisting of soy sauce for a hit of umami and freshly squeezed citrus to help brighten the flavor
• Oil- Canola, avocado, or olive oil are suitable for sauteing. To level up the richness, you can replace part of the oil with butter.
• Onions and garlic- the base aromatics for ginisa dishes
• Tomato sauce- the liquid base for the sauce. Substitute about four large chopped tomatoes if you prefer fresh ones.
• Tomato paste- helps thicken the sauce and enhance the tomato taste.
• Water- add ½ cup increments if the sauce dries before the meat is sufficiently tender.
• Garbanzo beans and green peas- these legumes extend servings as well as an additional source of protein
• Maggi Magic Sarap- a seasoning boost made with fresh aromatics and spices.

Cooking process

This Filipino menudo uses an easy braise method. Low and slow cooking results in fork-tender meat and a mouthwatering sauce you'll love over rice. The recipe card below provides detailed instructions and an ingredient list.

1. Marinate with soy sauce, calamansi/lemon juice, and pepper in a bowl. Drain well, reserving marinade.
2. Brown the potatoes and carrots in a pan. Remove from heat and drain on paper towels. Saute the bell peppers until lightly browned, then set aside.
3. Cook hot dogs until lightly browned. Remove and set aside. Sear the liver just until lightly browned. Remove and set aside.
4. Saute onion and garlic softened. Add the marinated pork and cook until lightly browned. 
5. Add tomato paste and stir until evenly distributed. Add the reserved marinade, tomato sauce, and water. Stir to distribute and bring to a boil, skimming scum that floats on top. Lower heat, cover, and simmer for about 35 to 45 minutes or until the pork is tender and sauce is slightly reduced. 
6. Add potatoes, carrots, hotdogs, garbanzos, raisins, and green peas. Cook until potatoes and carrots are tender. Add liver and let stand for a few seconds before stirring. Continue to simmer until cooked through. Add bell peppers.
7. Season with Maggi magic sarap.
8. Continue to cook until the sauce is reduced and slightly thickened.

Serving suggestions and storage instructions

• Filipino menudo is delicious for lunch or dinner with steamed rice. It also makes an excellent filling for pandesal rolls or empanada pies.
• The stew stores well and actually tastes better after a day or two. Transfer to an airtight container and refrigerate for up to 3 days or freeze for up to 2 months.
• Reheat in a saucepan over medium heat to 165 F, adding more water or broth to loosen consistency as needed. Or microwave at 2 to 3-minute intervals until completely heated, stirring well between intervals to distribute heat evenly.