Chef-tested recipe
How to Make Classic Filipino Pork Menudo at Home
Tomato Pork Stew with Liver, Potatoes, and Raisins
Pork menudo is a classic Filipino tomato-based stew made with pork, potatoes, carrots, bell peppers, raisins, and liver. It is rich, colorful, slightly sweet, and deeply comforting with steamed rice.
For me, menudo is one of those dishes that feels like everyday family cooking and celebration food at the same time. It is practical, generous, and full of small details — tender pork, soft potatoes, sweet raisins, and a tomato sauce that gets better as it rests.
Recipe Information
How to Make Classic Filipino Pork Menudo at Home
Ingredients
For the Pork Menudo
- Pork shoulder, diced: 1,000 g
- Pork liver, diced: 200 g
- Tomato sauce: 700 ml
- Water or pork stock: 600 ml
- Potatoes, peeled and diced: 400 g
- Carrots, peeled and diced: 250 g
- Red bell pepper, diced: 180 g
- Green bell pepper, diced: 180 g
- Red onion, diced: 150 g
- Garlic, minced: 60 g
- Light soy sauce: 70 ml
- Raisins: 80 g
- Neutral oil: 40 ml
- Bay leaves: 2 g
- Fine salt: 8 g, or to taste
- Ground black pepper: 4 g
Optional Add-Ins
- Sliced hotdogs: 250 g
- Green peas: 150 g
- Liver spread: 80 g
Preparation Overview
- Dice the pork, liver, potatoes, carrots, bell peppers, onion, and garlic.
- Sear the pork until lightly browned.
- Sauté the garlic and onion to build the flavor base.
- Simmer the pork in tomato sauce, stock, soy sauce, and bay leaves.
- Add the potatoes and carrots once the pork is almost tender.
- Add the liver, bell peppers, and raisins near the end.
- Rest before serving so the sauce becomes rounder and richer.
Method
Sear the pork
Heat neutral oil in a heavy pot over medium-high heat.
Add the diced pork shoulder.
Cook until the pork is lightly browned on the edges.
This helps build a deeper flavor in the tomato sauce.
Sauté the aromatics
Add the diced onion to the pot.
Cook until softened.
Add the minced garlic and cook for 1 minute, or until fragrant.
Do not let the garlic burn.
Build the tomato sauce
Add light soy sauce and stir well.
Pour in the tomato sauce and water or pork stock.
Add bay leaves and ground black pepper.
Stir gently to combine.
Bring to a light boil, then lower the heat to a gentle simmer.
Simmer the pork
Cover the pot and simmer for 35 to 40 minutes, or until the pork is almost tender.
Stir occasionally to prevent the tomato sauce from sticking at the bottom.
If the sauce becomes too thick, add a small amount of water or stock.
Add potatoes and carrots
Add the diced potatoes and carrots.
Continue simmering for 15 to 20 minutes, or until the vegetables are tender.
The potatoes should be soft but still hold their shape.
Add the liver
Add the diced pork liver.
Simmer for 3 to 5 minutes only.
Do not overcook the liver because it can become dry and grainy.
Add bell peppers and raisins
Add the red bell pepper, green bell pepper, and raisins.
Simmer for another 3 to 5 minutes.
The bell peppers should stay bright and slightly firm.
Adjust seasoning
Taste the sauce.
Add salt only if needed.
The final sauce should be savory, tomato-rich, lightly sweet, and balanced.
Rest and serve
Turn off the heat and let the menudo rest for 10 minutes.
Serve hot with steamed rice.
Beginner Technique Notes
Cut the pork, potatoes, carrots, and bell peppers into similar sizes so they cook evenly and look clean in the final dish.
Add the liver near the end. Liver cooks quickly, and overcooking makes it tough and dry.
Let the tomato sauce simmer gently. A slow simmer softens the acidity and gives the stew a richer flavor.
Stir the bottom of the pot from time to time because tomato sauce can catch and burn if the heat is too high.
Tips and Variations
Chef Tip: Add the liver only near the end so it stays tender.
Party-Style Version: Add sliced hotdogs for a nostalgic Filipino birthday-style menudo.
Richer Version: Add 80 g liver spread to make the sauce thicker and deeper.
Sweeter Version: Add more raisins or a small amount of sugar.
Vegetable Variation: Add green peas near the end for more color.
Lighter Version: Use lean pork shoulder and trim excess fat before cooking.
No-Liver Version: Skip the pork liver and add a little liver spread instead, or leave it out completely for a simpler version.
Serving Ideas
Serve pork menudo with
- Steamed jasmine rice
- Garlic fried rice
- Pandesal
- Fried egg
- Atchara
- Cucumber and tomato salad
- Simple sautéed vegetables
- Fried plantain
Storage
Chiller: Up to 4 days
Freezer: Up to 2 months
Best reheating method: Stovetop over low heat
To reheat, place the menudo in a pot and warm gently. Add 30 ml to 60 ml water or stock if the sauce has thickened too much.
If freezing, slightly undercook the potatoes because they can soften after thawing.
Nutritional Value
Nutrition values are estimates and may vary depending on pork cut, tomato sauce brand, oil amount, and final portion size.
Allergen Notes
Contains soy.
May contain gluten depending on the soy sauce brand.
For a gluten-free version, use certified gluten-free tamari instead of regular soy sauce.
This recipe is naturally dairy-free unless cheese or dairy-based additions are used.
Frequently Asked Questions
Can I make pork menudo without liver?
Yes. You can skip the liver if you prefer. For a similar depth of flavor, add a small amount of liver spread or simply cook the stew without it.
Can I add hotdogs?
Yes. Sliced hotdogs are common in Filipino party-style menudo. Add them after the pork has softened so they do not overcook.
Why is my menudo sauce too sour?
The tomato sauce may need more simmering time. Let it cook gently, then balance with a small amount of sugar if needed.
Can I make pork menudo ahead?
Yes. Menudo tastes even better after resting because the sauce has more time to develop flavor.
Can I freeze pork menudo?
Yes. Freeze in portions for up to 2 months. Reheat gently and add a little water or stock if needed.
Equipment Needed
- Heavy pot or Dutch oven
- Wooden spoon
- Knife
- Chopping board
- Kitchen scale
- Measuring jug
- Ladle
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