📝 About This Recipe
A cornerstone of Filipino celebrations, Menudo is a vibrant, slow-cooked stew featuring tender cubes of pork and rich liver simmered in a zesty tomato sauce. This dish is a beautiful tapestry of textures, balancing the sweetness of raisins and bell peppers with the savory depth of soy sauce and aromatics. It’s a nostalgic, soul-warming 'ulam' that captures the essence of home-style Filipino cooking and festive gatherings.
🥗 Ingredients
The Meat and Marinade
- 1.5 lbs Pork Shoulder (Kasim) (cut into 1/2-inch cubes)
- 0.5 lbs Pork Liver (cut into 1/2-inch cubes)
- 3 tablespoons Soy Sauce (for marinating)
- 2 tablespoons Calamansi Juice (can substitute with lemon juice)
Aromatics and Vegetables
- 5 cloves Garlic (minced)
- 1 medium Yellow Onion (diced)
- 2 medium Potatoes (peeled and diced into 1/2-inch cubes)
- 1 large Carrots (peeled and diced into 1/2-inch cubes)
- 1 medium Red Bell Pepper (diced)
- 1 medium Green Bell Pepper (diced)
The Braising Liquid and Extras
- 1 cup Tomato Sauce (plain or Filipino-style)
- 1 tablespoon Tomato Paste (for extra richness)
- 1.5 cups Beef or Pork Broth (low sodium preferred)
- 1/4 cup Raisins (optional but traditional for sweetness)
- 2 pieces Bay Leaves (dried)
- 3 pieces Hotdogs (sliced diagonally; preferably Filipino red hotdogs)
- 3 tablespoons Cooking Oil (vegetable or canola oil)
- 1 tablespoon Fish Sauce (Patis) (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
In a bowl, combine the pork shoulder cubes with soy sauce and calamansi juice. Let it marinate for at least 20 minutes to tenderize and infuse flavor.
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2
Heat 1 tablespoon of oil in a large pan or wok over medium heat. Fry the diced potatoes and carrots until the edges are golden brown (about 5-7 minutes). Remove and set aside; this prevents them from turning mushy later.
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3
In the same pan, quickly sear the diced liver for 2-3 minutes until browned but not fully cooked through. Remove and set aside to keep the texture tender.
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4
Add the remaining oil to the pan. Sauté the garlic and onions until the onions are translucent and fragrant.
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5
Add the marinated pork shoulder (reserve the marinade liquid). Sauté the pork until it turns a light brown color and the juices start to release.
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6
Stir in the tomato paste and cook for 1 minute to 'toast' it, then pour in the tomato sauce and the remaining marinade liquid.
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7
Add the broth and bay leaves. Bring the mixture to a boil, then lower the heat to a simmer. Cover and cook for 30-35 minutes, or until the pork is fork-tender.
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8
Once the pork is tender, add the sliced hotdogs, raisins, and the pre-fried potatoes and carrots. Simmer for another 5-8 minutes.
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9
Fold in the diced red and green bell peppers and the seared liver. The bell peppers should stay slightly crisp.
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10
Season with fish sauce (patis) and black pepper. Adjust the saltiness according to your preference.
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11
Allow the sauce to thicken to your liking. If it’s too thick, add a splash of water; if too thin, simmer uncovered for a few more minutes.
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12
Discard the bay leaves before serving. Transfer to a serving bowl and serve hot.
💡 Chef's Tips
Uniformity is key: try to cut all meat and vegetables into similar-sized 1/2-inch cubes for even cooking and a professional look. Don't overcook the liver: adding it back at the very end ensures it remains creamy and tender rather than rubbery and grainy. Searing the vegetables first creates a protective crust that keeps the potatoes and carrots intact during the simmering process. If you prefer a thicker sauce, you can mash a few of the cooked potato cubes back into the stew. For an authentic 'fiesta' flavor, use Filipino brand tomato sauce which is slightly sweeter than Western varieties.
🍽️ Serving Suggestions
Serve steaming hot over a generous mound of fluffy white jasmine rice to soak up the savory sauce. Pair with a side of 'Atchara' (pickled green papaya) to provide a refreshing, acidic crunch that cuts through the richness. Enjoy with a cold glass of calamansi juice or iced tea. This dish tastes even better the next day, making it a perfect 'baon' (packed lunch) for work or school. For a complete Filipino feast, serve alongside Pancit Bihon and Lumpia Shanghai.