Pork menudo is another dish that can be found in any Filipino gathering. In addition, it can commonly be eaten as part of an everyday meal. Filipino pork menudo traditionally consists of chunks of pork that is stewed in a tomato sauce. Liver and potatoes are added afterwards while vegetables like bell peppers, green peas, carrots, raisins and chickpeas may also be added. Some versions of menudo could even have chorizo, ham or hotdog for a richer flavor. Menudo reminds me of of another Filipino dish, mechado, except menudo has the addition of chickpeas and raisins.
In my version, instead of using tomato sauce, I use fresh tomatoes to stew the pork. Also, I typically omit liver to make the dish more kid-friendly. Fortunately, this recipe incorporates lots of vegetables, therefore adding lots of flavor and texture.
- Pork shoulder – This is main protein for this recipe. It is cut into bite-sized chunks and stewed in the sauce which adds a lot of flavor.
- Marinade – Lemon juice and soy sauce. The salty and sour/acid marinade balances out the dish.
- Fat – Olive oil
- Aromatics and spices – Garlic, onion, tomatoes, paprika
- Vegetables – Potatoes, carrots, red bell pepper, green peas
- Seasonings – Fish sauce, salt and freshly ground black pepper
- Others – Chickpeas and raisins. Raisins add sweetness, but can be omitted if it’s not to your taste.
How to make Filipino Pork Menudo
To make this Filipino pork menudo, first marinate the pork pieces in a mixture of lemon juice and soy sauce. Next, sauté the pork in the aromatics and spices until they are brown. Add the water next and let the mixture cook until the pork is tender. Add the vegetables last and cook the mixture for another 15 minutes. Lastly, season the dish with salt and pepper.
- To achieve tender meat, cook the pork on medium heat for a longer time
- To add a different texture and taste, you may add liver to this recipe
Filipino Pork Menudo
- 2 tbsp soy sauce
- 2 tbsp lemon or calamansi juice
- 2 lbs pork shoulder , sliced into bite-sized pieces
- 2 tbsp olive oil
- 2 cloves garlic, chopped
- 1 small onion, chopped
- 2 medium tomatoes, chopped
- 1 tbsp fish sauce
- 1 tsp paprika
- 1 cup water plus more if needed
- 2 large potatoes, peeled and cubed
- 1 red bell pepper, deseeded and diced
- 1 cup diced carrot
- 1 cup frozen green peas
- 1 cup canned chickpeas (garbanzo beans) rinsed and drained
- 1 cup raisins
- Salt and freshly ground black pepper to taste
- In a big glass bowl, mix together the soy sauce and lemon juice. Add the pork and let marinate for half an hour.
- Heat the oil in a heavy pan over medium high heat. Add the garlic and onion, and saute for 2 minutes.
- Add the tomatoes and saute until onion is soft, about 2 minutes. Stir in the fish sauce and paprika.
- Add the marinated pork pieces and saute until brown and no longer pink, about 4 minutes.
- Add the water and then bring to a boil. Lower the heat to medium, cover and cook until pork is tender, about 45 minutes. Check, every 15 minutes, stirring and adding 1/2 cup of water each time, if running low on liquid.
- Add the potatoes, red bell pepper and carrots. Cook for 10 minutes.
- Add the green peas, chickpeas and raisins. Cook for another 5 minutes. Season with salt and pepper to taste.
- Serve with steamed rice.