There is no celebration without Pork Menudo! This famous Filipino stew is packed with juicy pork, garbanzo beans, veggies, and raisins in a thick tomato sauce. It is hearty, delicious, and can easily fill a large group.
Pork menudo was at the top of my list when I was planning the classic and new recipes I would make for our Christmas recipe countdown. Because what Filipino birthday, fiesta, or holiday is complete without this iconic pork stew?
Why you’ll love menudo
It is quick and simple to prepare and only requires one pan.
The components are quite inexpensive, and the dish is easily scalable to feed a big group.
It is a cheerful addition to any celebration due to its abundance of bright vegetables and raisins.
It is hearty, flavorful, and delicious with steaming rice!
What is Filipino Menudo
In the United States, menudo typically refers to a tripe-based soup with a chili-infused broth.
This recipe, however, is the Filipino version, a colorful stew of pig or chicken, liver, potatoes, carrots, bell peppers, garbanzo beans, and raisins in a thick tomato gravy. Popular for family dinners and special events, it is typically served with steamed rice and sometimes pandesal.
- I substitute fresh tomatoes for canned tomato sauce. I prefer to intensify the hue with atsuete (annatto) seeds.
- If you like a sauce that is thicker, skip the atsuete and add 1 tablespoon of tomato paste.
- Size the vegetables uniformly to achieve uniform cooking.
- If the liver is overcooked, it will become tough and difficult to eat. Add during the final five to seven minutes of cooking. Please note that the liver helps to thicken the sauce; if omitted, mash a few potato pieces to have the same effect.
- Hotdogs and Vienna sausages are a great way to increase portion size. If you would like to include them, cut 2 or 3 slices diagonally into 1-inch cubes, pan-fry until gently browned, and add them during the final 5 to 7 minutes of cooking.
How to serve and store
- As a main meal served with steamed rice for lunch or dinner, pork menudo is robust and flavorful.
- It also makes an excellent sandwich filling for pandesal or sliced bread as a lunchtime snack or portable meal.
- Allow the leftovers to cool completely before transferring them to an airtight container. Refrigerate for up to three days, or freeze for up to two months.
- To reheat, pour in a saucepan and heat over low heat until the temperature reaches 165 degrees Fahrenheit. Or, microwave in 2- to 3-minute increments until thoroughly warm.
- 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 potatoes, peeled and cut into 1-inch cubes
- 2 large carrots, peeled and cut into 1-inch cubes
- 1/2 pound beef liver, cut into 1-inch cubes
- 1 can (16 ounces) garbanzo beans, drained well
- 1/2 green bell pepper, cored, seeded, and cut into 1-inch cubes
- 1/2 red bell pepper, cored, seeded, and cut into 1-inch cubes
- 1/4 cup raisins
- salt and pepper to taste
- In a pot, heat oil over medium heat. Add annatto seeds and heat, stirring constantly, until the oil is colored. Using a slotted spoon, remove and dispose of the seeds.
- Cook the onions and garlic until softened.
- Add pork and heat until browned gently.
- Add fish sauce and simmer for approximately 1 minute.
- Add tomatoes and heat, mashing periodically with the back of a spoon, until tender and juices have released.
- Bring water to a boil after adding. Reduce heat, cover, and simmer pork for 30 to 35 minutes, or until tender.
- Add carrots and potatoes. Continue simmering for approximately 4 to 5 minutes, or until nearly tender.
- Add liver, bell peppers, garbanzo beans, and raisins. Stir to disperse.
- Continue cooking for another 5 to 7 minutes, or until the liver is fully cooked and the sauce has thickened. season to taste with salt and pepper. Serve warm.