Easy Pork Menudo Recipe That’s Perfect for Family Dinners

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Pork menudo is a classic Filipino stew made with tender pork, liver, potatoes, carrots, and raisins simmered in a rich tomato sauce. This pork menudo recipe is hearty, flavorful, and perfect for family meals or special gatherings.

A pan filled with a cooked meat and vegetable stew, including chunks of sausage, carrots, potatoes, and bell peppers, with a wooden spoon resting inside. A bowl and utensils are nearby.

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Tender pork, rich tomato sauce, and mix of vegetables make this pinoy dish a complete meal in one pot. I like to make it when I want something warm and satisfying that also reheats the next day beautifully. If you enjoy cooking with pork as much as I do, you might also like this garlic butter pork chop recipe for a quick, flavorful dinner.

I've made this pork menudo recipe for family meals and casual weekends when I want something that feels a little special without being complicated. It's the kind of dish that fills the kitchen with amazing aromas while it simmers, and it's always even better served over a bowl of hot rice. When I'm planning meals ahead, I also like having a few reliable pork recipes ready to go, like this slow cooker pork roast recipe that practically cooks itself.

Ingredients

Whole pork kasim (pork shoulder) - Provides tender, flavorful meat with enough fat to keep the stew rich and juicy.
Yellow onions - Add natural sweetness and depth as they soften and blend into the sauce.
Minced garlic - Builds a strong savory base and enhances the overall aroma of the dish.
Diced tomatoes - Create the signature tomato-based sauce that gives the stew its rich color and tangy flavor.
Light brown sugar - Balances the acidity of the tomatoes with a subtle touch of sweetness.
Water - Helps tenderize the pork and creates enough sauce for simmering and soaking into the vegetables.
Sea salt - Enhances and sharpens the natural flavors of all the ingredients.
Ground black pepper - Adds mild heat and depth to round out the savory profile.
Dried bay leaf - Infuses the stew with a subtle earthy aroma during simmering.
Soy sauce - Adds umami, color, and a deeper savory richness to the sauce.

Pan Fry Ingredients:

Cooking oil - Allows proper browning and sautéing to build flavor at the start.
Hotdogs - Add a classic Filipino touch with a slightly sweet and savory bite.
Carrots - Contribute natural sweetness, texture, and vibrant color.
Potato - Makes the dish heartier and absorbs the flavorful sauce beautifully.
Red bell peppers - Add sweetness, color, and a slight crunch.
Green bell peppers - Provide a mild bitterness that balances the sweeter elements.
Chicken liver - Deepens the flavor with a rich, savory undertone that makes the sauce more robust.

Optional:

Raisins - Add small bursts of sweetness that contrast nicely with the savory tomato sauce.

Scroll down to the recipe card for quantities used.

Instructions

Pat pork shoulder dry, trim tough connective tissue, and cut into 1-inch pieces. Season with salt and pepper; let marinate for 30 minutes.
Heat oil in a large pan over low heat. Sauté onions until soft, then add garlic and cook until fragrant.
Add marinated pork and cook for about 10 minutes. Stir in soy sauce and saute for another 10 minutes.
Add tomatoes, water, and bay leaf. Bring to a boil, then reduce heat and cook under a boil for 30 to 40 minutes.
Meanwhile, in a separate pan, lightly fry carrots, potatoes, hotdogs, bell peppers, and briefly sear chicken liver. Set aside.
Check pork tenderness. If needed, add a little water and cook until nearly tender.
When pork is tender, add carrots, potatoes, chicken liver, and half the bell peppers. Cook 5 minutes.
Add hotdogs and remaining bell peppers. Cook just under boil another 5 minutes.
Remove from heat, stir, and top with raisins if using. Serve with hot rice.

Hint: Cook the pork low and slow until it's truly tender before adding the vegetables. If you rush this step, the meat can turn out chewy while the potatoes and carrots overcook. Letting the pork fully soften first ensures everything finishes cooking at the right time and the sauce develops a deeper, richer flavor.

A plate of stew with chunks of meat, sausage, potatoes, carrots, bell peppers, and raisins in a red sauce, served with a spoon.

Variations

Here are some easy ways to customize this Filipino menudo recipe so it fits your taste, your guests, or even your cultural preferences:

Make it spicier - Add chopped red chilies, chili flakes, or a spoonful of chili garlic sauce for gentle heat.
Adjust the sweetness - Increase or skip the raisins depending on whether you prefer a more savory or slightly sweet profile.
Use different cuts of pork - Try pork belly for a richer version, or lean pork loin for a lighter option.
Add more vegetables - Green peas, chickpeas, or even corn can stretch the dish and add more texture and color.
Boost the umami - Stir in a bit of liver spread or a splash of oyster sauce for a deeper, more robust sauce.
Make it saucier - Add extra tomato sauce or broth if you're serving it over rice and want more to spoon on top.
Give it a smoky twist - Use smoked sausage instead of hot dogs for a slightly different flavor profile.
Make it party-style - Cut the pork and vegetables into smaller, uniform cubes for a more traditional, celebration-ready presentation.
Lower the carbs - Reduce or skip the potatoes and serve it over cauliflower rice for a lighter meal option.

A wooden spoon holds a serving of chunky stew with meat, sausage, and vegetables, with bowls of the same stew in the background.

Tips

Top tip: Brown the pork well before simmering to build a deeper, richer flavor base for the entire dish.

Sauté the onions and garlic until fragrant before adding liquids to layer flavor from the start.
Simmer the pork until fork-tender before adding potatoes and carrots so the vegetables don't overcook.
Cut the vegetables into similar-sized cubes for even cooking and a balanced texture.
Don't skip the bay leaf, as it subtly enhances the aroma while the stew simmers.
Taste and adjust salt and soy sauce at the end, since flavors concentrate as the sauce reduces.
Let the menudo rest for at least 10 minutes before serving to allow the flavors to settle.
For even better flavor, make it a day ahead, as it will taste richer after sitting overnight.

A pan of pork menudo with diced vegetables and sliced sausages in a red sauce, set on a white surface with pinecones, a red cloth, and festive greenery nearby showcases this classic Filipino pork menudo in a cozy holiday setting.

Storage

To store pork menudo, let it cool completely before transferring it to an airtight container. Keep it in the refrigerator for up to 3 to 4 days, making sure it's tightly sealed to preserve freshness and prevent it from absorbing other odors. If you'd like to store it longer, you can freeze it in freezer-safe containers for up to 2 months, though the texture of the potatoes may soften slightly after thawing.

To reheat, warm it gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking and to heat it evenly. If the sauce has thickened too much in the fridge, add a splash of water or broth to loosen it up. You can also reheat individual portions in the microwave in 1-minute intervals, stirring in between, until heated through.

FAQs

Can I make the stew ahead of time?

Yes, pork menudo actually tastes better the next day because the flavors continue to develop as it rests. Simply store it in the refrigerator and reheat gently before serving. It's a great make-ahead option for parties and busy weeknights.

What cut of pork is best for pork menudo?

Pork shoulder (kasim) is ideal because it becomes tender and flavorful when simmered. It has enough fat to keep the meat juicy without becoming greasy. Leaner cuts can work, but they may not be as tender.

Can I skip the liver?

Yes, you can omit the liver if you prefer a milder flavor. The dish will still be delicious, though slightly less rich. If you still want depth, you can add a small amount of liver spread instead.