Filipino Pork Liver and Tomato Stew

This hearty Filipino-style menudo is a comforting tomato-based stew brimming with tender pork, creamy pork liver, potatoes, carrots, and bell peppers. The liver adds a silky richness while the tomato sauce keeps the dish bright and savory. It is traditionally ladled over steamed jasmine rice for a satisfying family meal.

Nutrition Facts

Per serving (estimated)

• 410 kcalCalories
• 19 gFat
• 6 gSaturated Fat
• 28 gCarbs
• 5 gFiber
• 8 gSugar
• 28 gProtein
• 920 mgSodium
• 980 mgPotassium
• 75 mgCalcium
• 5 mgIron
• 42 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the pork and liver

• 1.5 lb (680 g) pork shoulder, cut into 1-inch cubes
• 8 oz (225 g) pork liver, trimmed and cut into bite-sized pieces
• 3 tablespoons soy sauce
• 1 teaspoon freshly ground black pepper
• 2 tablespoons cooking oil

For the tomato stew base

• 1 large yellow onion, chopped
• 6 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 can (14 oz / 400 g) crushed tomatoes
• 2 cups (480 ml) pork or chicken broth
• 2 dried bay leaves
• 1 tablespoon fish sauce

For the vegetables and finishing

• 2 medium potatoes, peeled and cubed
• 1 large carrot, peeled and sliced into rounds
• 1 red bell pepper, seeded and cut into strips
• 1 green bell pepper, seeded and cut into strips
• 1/2 cup frozen green peas, thawed
• 1 teaspoon granulated sugar
• Salt, to taste
• Steamed jasmine rice, for serving

Directions

1. Combine the pork cubes, soy sauce, and black pepper in a bowl; let marinate for 15 minutes while you prep the vegetables.
2. Heat the cooking oil in a heavy pot or Dutch oven over medium-high heat. Add the marinated pork and sear until lightly browned on all sides, about 5 minutes. Transfer to a plate and set aside.
3. In the same pot, saute the onion until softened, about 3 minutes. Add the garlic and cook for 30 seconds until fragrant, then stir in the tomato paste and cook for 1 minute to deepen the flavor.
4. Pour in the crushed tomatoes, broth, and bay leaves. Return the pork to the pot, bring to a boil, then reduce heat to low. Cover and simmer for 25 to 30 minutes, until the pork is tender.
5. Add the potatoes and carrots and simmer, covered, for 8 to 10 minutes, until the vegetables are just fork-tender.
6. Stir in the bell peppers and green peas and simmer for 2 to 3 minutes more to keep the peppers slightly crisp. Season with fish sauce, sugar, and salt to taste.
7. Drop the pork liver into the stew and gently simmer for 4 to 5 minutes, just until the liver is cooked through but still tender; avoid overcooking to keep it creamy.
8. Remove the bay leaves and let the stew rest for 5 minutes so the flavors meld. Ladle the stew over steamed jasmine rice and serve hot.
9. For a slightly thicker sauce, mash a few potato cubes against the side of the pot before serving; they will naturally thicken the broth.

Cook’s Notes

• Soak the pork liver in cold milk for 20 minutes before cooking to mellow its strong flavor and keep it extra tender.
• Add the liver only at the very end, since it overcooks quickly and turns grainy if simmered too long.
• Stir in a small handful of raisins during the last 10 minutes of simmering for a sweet contrast that is traditional in many Tagalog households.
• Squeeze a little calamansi or lime juice over each serving just before eating for a bright finish.
• The stew tastes even better the next day, so make it ahead and reheat gently for deeper, melded flavors.

More Philippines Recipes You’ll Love

Craving more flavors from Philippines? Try these traditional recipes:

• Filipino Chicken Adobo
• Filipino Sour Pork and Vegetable Soup
• Filipino Oxtail Peanut Stew

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