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Loading...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.
Prep Time20 mins
Cook Time50 mins
Total Time70 mins
Servings6
Yield6 servings
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
- Combine the pork cubes, soy sauce, and black pepper in a bowl; let marinate for 15 minutes while you prep the vegetables.
- 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.
- 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.
- 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.
- Add the potatoes and carrots and simmer, covered, for 8 to 10 minutes, until the vegetables are just fork-tender.
- 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.
- 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.
- 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.
- 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.
