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Pork Menudo is a classic Filipino comfort dish that fills the kitchen with mouthwatering aromas as it simmers. This version ditches the canned tomato sauce and gets its bright flavor from fresh tomatoes and a touch of calamansi, making each bite extra fresh and authentic. My family always asks for this on busy weekends and there is never a spoonful left after dinner.
When I learned to make this from my tita, I was amazed at how fresh tomatoes transform the sauce. Ever since, I use this no tomato sauce method everyone prefers.
Ingredients
- Pork menudo cut kasim: makes the stew hearty and rich. I always pick well-marbled pork shoulder for extra flavor
- Calamansi juice: gives a signature brightness to the marinade and lifts the flavor. Lime juice works if you cannot find calamansi
- Soy sauce: brings umami and depth. Go for local or good quality soy for an authentic taste
- Pepper: freshly cracked is best for a little kick
- Pork liver: offers creaminess and richness. Shop for fresh and firm liver. Avoid anything with dark spots or a bad smell
- Tomatoes: fresh ripe ones are the key to a vibrant sauce. Cherry tomatoes can be used if local types are unavailable
- Garlic: fresh cloves for depth of flavor. Mince just before using
- Onion: gives the base sweetness and savor. Pick one that feels heavy for its size
- Green peas: add color and sweetness. Frozen are easiest and stay bright
- Potatoes: hearty texture and absorb flavors. Philippine white potatoes hold up best
- Carrot: adds subtle sweetness and keeps the stew kid friendly
- Water: to simmer everything into a robust stew. Filtered is best if possible
- Raisins: give gentle sweetness and a bit of tang. Seedless works best so no picking through your spoonful
- Jumbo hotdog: classic in Filipino menudo. Look for beef or pork versions for bold taste
- Cooking oil: neutral oil like canola or sunflower is perfect
- Atsuete powder: offers rich color and a mild earthy note. Choose Filipino or Latin brands for best results
- Bell pepper and cheese: for finishing. Dairy or processed cheese both melt well
Step-by-Step Instructions
- Prepare and Marinate the Pork:
- Combine the pork kasim cubes with calamansi juice, soy sauce, and pepper. Mix thoroughly and let it marinate for at least one hour for the flavors to penetrate the meat. Strain and reserve the marinade for later
- Brown the Vegetables and Hotdog:
- Heat a generous amount of oil in a wide pan. Fry the carrots and potatoes in batches until golden brown on the edges which builds flavor and texture in the stew. Remove and set aside. Fry the sliced bell pepper quickly just enough to soften and brighten the color then set aside. Cook the jumbo hotdog pieces until browned and set them aside for later assembly
- Prepare the Pork Liver:
- Handle pork liver gently to keep it tender. In the same pan, brown the sliced liver, sprinkling lightly with salt and pepper. Avoid overcooking. Remove once just cooked through and set aside
- Sauté the Aromatics:
- Still using the flavorful oil, add minced garlic and chopped onion. Sauté over medium low heat until the onion softens and the garlic is aromatic. This develops the foundational flavors of the stew
- Build the Menudo Base:
- Add chopped fresh tomatoes into the sautéed aromatics. Stir and let them break down until they soften into a chunky fragrant mix. Slide in the marinated pork and cook for about five minutes letting the meat brown slightly and pick up the tomato and onion flavors. Add atsuete powder, stirring well to coat everything and bloom the spice
- Simmer and Tenderize the Pork:
- Pour in the reserved marinade. Simmer briskly for two minutes to infuse the pork. Next, add water until the meat is barely covered. Lower the heat to a gentle simmer. Cook until the pork is just fork tender with the lid partially on
- Add Sweetness and Return Veggies:
- Sprinkle in the raisins. Simmer for a few minutes so they plump and flavor the stew. Return the fried carrots, potatoes, and cooked pork liver. Stir gently and cover again for a few minutes to let flavors blend
- Thicken and Assemble:
- Make a slurry by mixing cornstarch with a splash of cold water. Slowly stir it into the simmering stew to thicken. Pour gently while stirring so lumps do not form. Add in the browned hotdog pieces and grated cheese. Stir until cheese melts into the broth. Finish with green peas and fried bell pepper. Simmer until everything is heated through and the sauce reaches your preferred thickness. Taste and adjust seasoning if needed
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You Must Know
- High in protein and fiber from all the veggies
- Ideal for make ahead meals it reheats beautifully
- Easily doubles for parties and gatherings
Raisins in menudo remind me of my childhood when my dad would always ask for extra I love how that touch of sweetness rounds out all the savory flavors and brings everyone around the table.
Storage Tips
Transfer leftovers to an airtight container and let cool to room temperature before refrigerating Menudo keeps well for up to three days The flavors actually deepen overnight making it a perfect make ahead meal For longer storage freeze in batches for up to a month Reheat gently over low heat adding a splash of water to loosen the sauce if needed
Ingredient Substitutions
If you cannot find pork liver try using chicken liver or leave it out if your family does not enjoy it Kassler or another cut of pork shoulder works if kasim is unavailable You can swap bell pepper for sweet red peppers and green peas for edamame or chopped green beans in a pinch
Serving Suggestions
Menudo is perfect as a main dish with steaming jasmine rice Let the sauce soak into the rice for maximum comfort Serve with a squeeze of calamansi for extra brightness For gatherings serve menudo from a large pot with condiments like extra cheese and fresh chili slices on the side
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Cultural Context
Menudo is a beloved everyday stew in the Philippines served in homes and neighborhood carinderias Each family puts their own spin on it Mine always preferred using only fresh tomatoes for a lighter sauce The addition of hotdog and cheese is uniquely Filipino infusing the dish with nostalgic fun and color
Frequently Asked Questions
- → What makes this pork menudo different?
This version uses fresh tomatoes instead of prepared tomato sauce for a lighter, more natural flavor base.
- → Can I substitute pork liver?
Yes, you can skip pork liver or swap it with chicken liver if you prefer a milder taste.
- → Is the dish spicy?
It’s mild as written, but you can add chili powder if you like a spicy kick.
- → What is the best way to thicken the sauce?
Dissolve cornstarch in water before stirring into the simmering stew for a smooth, thick consistency.
- → How should I serve this pork menudo?
It’s best enjoyed hot with steamed white rice to soak up the savory sauce and tender ingredients.