No party is complete without Pork Menudo! Chock-full of tender pork, garbanzo beans, vegetables, and raisins in a thick tomato sauce, this classic Filipino stew is hearty, tasty, and will easily feed a large crowd.
When I was planning the old recipes on the blog I was going to update and new ones I was going to make for our Christmas recipe countdown, pork menudo was on the top of my list because, really, what Filipino celebration, whether birthday, fiesta, or holiday, is without this classic pork stew?
- It’s quick and easy to make and cooks in one pan.
- The ingredients are relatively inexpensive and one batch can easily feed a large crowd.
- Generously studded with colorful vegetables and raisins, it’s a festive addition to any party.
- It’s hearty, full-flavored, and perfect with steamed rice!
What is Filipino menudo
In the U.S., menudo usually refers to a spicy Mexican soup made with chunks of tripe in a chili-infused broth.
The recipe we have here, however, is the Filipino version which is a colorful stew of pork or chicken, liver, potatoes, carrots, bell peppers, garbanzo beans, and raisins in a rich tomato gravy. A popular dish for family dinners as well as special occasions, it’s usually enjoyed with steamed rice and occasionally with pandesal.
- Like in my giniling na baboy recipe, I use fresh tomatoes in place of canned tomato sauce. I like to deepen the color with atsuete (annatto) seeds. You can skip it if you like and stir in a tablespoon of tomato paste to the sauce instead.
- Cut the vegetables in uniform size to ensure even cooking.
- Do not overcook the liver as it will turn tough and hard to chew. Add during the last 5 to 7 minutes of cook time. Please note that the liver helps thicken the sauce so you’re omitting it from the recipe, you might need to use cornstarch slurry to adjust consistency.
- Hotdogs are a common ingredient in this dish. If you’d like to add them, cut 2 or 3 pieces diagonally into 1-inch cubes, briefly pan-fry until lightly browned, and add to the stew during the last 5 to 7 minutes of cook time.
- Want variety? Try my chicken version made extra special with pineapple juice!
How to serve
- Serve with steamed rice for lunch or dinner. It also makes a great sandwich filling for pandesal or sliced bread to enjoy as a midday snack or meal on the go.
- To store for future meals, allow to cool completely and transfer to airtight containers or resealable bags. Keep in the refrigerator for up to 3 days or in the freezer for up to 2 months.
- To reheat, place in a saucepan and warm over low heat to an internal temperature of 165 F. Or microwave at 2 to 3-minute intervals until heated through.
- 2 tablespoons canola oil
- 1 teaspoon annatto seeds
- 1 small 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 potato, 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 over medium heat, heat oil. Add annatto seeds and cook, stirring regularly, until the oil is infused with color. With a slotted spoon, remove and discard seeds.
- Add onions and garlic and cook until softened.
- Add pork and cook until lightly browned.
- Add fish sauce and cook for about 1 minute.
- Add tomatoes and cook, mashing occasionally with the back of a spoon, until softened and release juices.
- Add water and bring to boil. Lower heat, cover, and cook for about 30 to 35 minutes or until pork is tender.
- Add potatoes and carrots. Continue to simmer for around 4 to 5 minutes or until almost tender.
- Add liver, bell peppers, garbanzo beans, and raisins. Stir to distribute.
- Cook for another 5 to 7 minutes or until liver is cooked through and sauce is thickened. Season with salt and pepper to taste. Serve hot.