I love cooking this Filipino Pork Menudo recipe that my Lola Norma taught me when she was alive. The smell of garlic and tomatoes frying in the pot instantly brings me back to her kitchen in Bataan, where she'd show me how to cut the pork into perfect little cubes.
This isn't just any menudo recipe; this is a version that I always make in memory of my late grandmother.
My Ingredients
For My Meat Base:
- 2 lbs pork shoulder (kasim), cut into 1-inch cubes
- ½ lb pork or beef liver, cut into 1-inch cubes
- 2 tablespoons cooking oil
- 1 teaspoon annatto seeds (for that nice color)
For My Aromatics:
- 1 large onion, finely chopped
- 6 cloves garlic, minced
- 6 large ripe tomatoes, diced
- 2 tablespoons fish sauce
For My Vegetables:
- 3 medium potatoes, cubed same size as meat
- 2 large carrots, cubed slightly smaller
- 1 red bell pepper, cubed ¾-inch squares
- 1 green bell pepper, cubed ¾-inch squares
- 1 can garbanzo beans, drained
- ¼ cup raisins (my secret touch!)
For My Sauce:
- 2 cups water
- 2 bay leaves
- 1 tablespoon tomato paste (optional)
- Salt and pepper to taste
How I Make My Filipino Pork Menudo
- First, I cut the pork shoulder into uniform 1-inch cubes. I do the same with the liver but keep it separate. Most importantly, I soak the liver in milk for 30 minutes to remove any bitter taste and make it tender.
- While the liver soaks, I prep everything else. I cut potatoes and carrots into cubes slightly smaller than the meat (they cook faster), dice the bell peppers into ¾-inch squares, and onions chopped fine, garlic minced, tomatoes diced.
- I heat my Dutch oven over medium heat and add oil with annatto seeds. I stir continuously until the oil turns that beautiful orange color (about 2 minutes), then remove and discard the seeds. This gives my pork menudo its color.
- In the orange-tinted oil, I sauté the onions until translucent, add garlic until fragrant (never let it brown), then add tomatoes and cook until they soften and release their juices.
- I add the cubed pork and cook until it browns on all sides. Then I pour in fish sauce, add water and bay leaves, bring to a boil, then reduce to low heat and simmer covered for 30-35 minutes until tender.
- Once the pork is tender, I add potatoes and carrots first (they need more time), cook for 5 minutes, then add bell peppers and drained garbanzo beans. Finally, I drain the liver, pat it dry, and add it with the raisins.
- I cook for just 5-7 more minutes until the liver is cooked through but still tender and vegetables are crisp-tender. I season with salt and pepper, adjust the sauce consistency, and let it rest before serving.
- Serve and enjoy your pork menudo!
My Personal Tips
- I cut everything into uniform sizes. This is the secret to even cooking.
- I soak liver in milk for 30 minutes to remove bitterness.
- Don't skip browning the pork. It adds flavor.
- I toast annatto seeds until they pop slightly for maximum color.
- Let it rest 5-10 minutes before serving. The flavors will settle.
- This pork menudo recipe tastes even better the next day.
- For extra richness, substitute some water with red wine.
Related
Looking for other recipes like this? Try these:
My Filipino Pork Menudo Recipe
My Filipino pork menudo is a hearty tomato based stew with tender pork cubes, liver, and colorful vegetables that's perfect for family meals.
Ingredients
Method
- First, I cut the pork shoulder into uniform 1-inch cubes. I do the same with the liver but keep it separate. Most importantly, I soak the liver in milk for 30 minutes to remove any bitter taste and make it tender.
- While the liver soaks, I prep everything else. I cut potatoes and carrots into cubes slightly smaller than the meat (they cook faster), dice the bell peppers into ¾-inch squares, and onions chopped fine, garlic minced, tomatoes diced.
- I heat my Dutch oven over medium heat and add oil with annatto seeds. I stir continuously until the oil turns that beautiful orange color (about 2 minutes), then remove and discard the seeds. This gives my pork menudo its color.
- In the orange-tinted oil, I sauté the onions until translucent, add garlic until fragrant (never let it brown), then add tomatoes and cook until they soften and release their juices.
- I add the cubed pork and cook until it browns on all sides. Then I pour in fish sauce, add water and bay leaves, bring to a boil, then reduce to low heat and simmer covered for 30-35 minutes until tender.
- Once the pork is tender, I add potatoes and carrots first (they need more time), cook for 5 minutes, then add bell peppers and drained garbanzo beans. Finally, I drain the liver, pat it dry, and add it with the raisins.
- I cook for just 5-7 more minutes until the liver is cooked through but still tender and vegetables are crisp-tender. I season with salt and pepper, adjust the sauce consistency, and let it rest before serving.
- Serve and enjoy your pork menudo!
Notes
- I cut everything into uniform sizes. This is the secret to even cooking.
- I soak liver in milk for 30 minutes to remove bitterness.
- Don't skip browning the pork. It adds flavor.
- I toast annatto seeds until they pop slightly for maximum color.
- Let it rest 5-10 minutes before serving. The flavors will settle.
- This pork menudo recipe tastes even better the next day.
- For extra richness, substitute some water with red wine.
Tried this recipe?Let us know how it was!
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