Pork Menudo

Pork menudo is a all time favorite Filipino dish and serve usually in special occasions. It is a pork stew consists of cubed carrots, potatoes, pork liver, pork meat, garbanzos and raisins. There are many variation of cooking menudo and it depends in the region. Some variation includes hotdogs, tomato sauce or green peas. And some version of menudo use chicken meat so it depends whether you want to omit or include those ingredients.

Why Pork Menudo Brings Families Together

Growing up, menudo was more than just a dish in our family—it was an occasion. I remember the days when the smell of garlic, onion, and tomatoes sizzling in lard would draw all of us, cousins and all, into my Lola’s kitchen. My Tita Linda, with her signature smile and apron stained from years of perfecting this dish, always claimed that her version of pork menudo was the best. And honestly, I have to agree.

Menudo has always had a special place in Filipino cuisine. It’s a dish that’s as versatile as it is flavorful, often served at fiestas, birthday celebrations, and any gathering where family is the main ingredient. But what makes it so universally beloved? Maybe it’s the hearty combination of tender pork, the savory richness of liver, or the slight sweetness from the raisins that keeps everyone coming back for more.

A Family Tradition of Flavor

When I first learned to make pork menudo, it was under the watchful eye of my Kuya Ramon. He had recently returned from a trip to Ilocos, where he claimed to have tasted the best menudo ever. Inspired, he shared his newfound knowledge and cooking secrets with me, and I’ve never cooked the dish quite the same way since. One of his key lessons? The importance of balance and patience.

To start, the pork needs to be cooked until tender. We’d always use a generous pot of water, simmering it until the meat becomes soft enough to melt in your mouth. Kuya Ramon insisted this step not only infuses the pork with moisture but also ensures it stays juicy throughout the cooking process. Beginners might be tempted to rush this, but trust me, it’s worth taking your time.

The Art of the Saute

Next comes one of my favorite parts: the aroma of garlic, onion, and tomatoes as they hit the sizzling lard. My Lola used to say that if your neighbors can smell your sauté, you’re doing it right. Using lard adds a depth of flavor you just can’t get with regular oil, though healthier alternatives work fine too. As you sauté the base ingredients, the natural sweetness of the tomatoes melds perfectly with the savory notes of garlic and onion.

Once the base is aromatic and well-cooked, it’s time to add the diced pork and liver. Now, I know liver can be a polarizing ingredient, but in our family, it’s non-negotiable. The liver gives pork menudo its signature earthy, rich flavor that balances out the dish. Even if you’re a beginner, don’t be afraid of it. Cooking the liver with the pork for about five minutes ensures that all the flavors develop beautifully.

Layers of Flavor and the Secret Ingredient

One thing that makes this dish uniquely ours is the addition of garbanzos and raisins. My younger sister, Ana, always made a face whenever Tita Linda added the raisins. But like any good cook, Tita had her reasons. The slight sweetness of the raisins balances the savory notes of the dish, creating a symphony of flavors that’s neither too sweet nor too salty. It’s this balance that makes the dish so comforting. The garbanzos, on the other hand, add texture and a nutty undertone that pairs well with the rest of the ingredients.

When we’d cook this dish during family reunions, there was always some debate over the addition of hotdogs or green peas. Some versions from the southern regions swear by the pop of green peas, while others prefer the smoky, salty kick of sliced hotdogs. Our family? We’re traditionalists, but sometimes we’d toss in a handful of whatever we had on hand. That’s the beauty of menudo—it’s adaptable, but always delicious.

Perfecting the Simmer for Pork Menudo

Once the pork and liver are well sautéed, it’s time to add water, salt, and pimentos. As the stew simmers, the flavors meld together. I remember waiting impatiently as a kid, peeking under the pot lid and asking, “Is it done yet?” But Lola was strict. “Patience,” she’d say. “The best menudo is never rushed.”

Finally, we’d add the diced potatoes, colorful bell peppers, and the raisins. As the dish finishes cooking, the potatoes soak up all those delicious juices. It’s essential to let the potatoes become tender but not mushy. Season to taste, and the dish is ready to serve.

The History and Heart of Pork Menudo

Did you know that menudo likely evolved from Spanish influences during colonial times? The dish’s use of tomatoes, liver, and raisins points to its European roots, but over the years, it has become a quintessentially Filipino dish, with every family putting its own spin on it.

Menudo isn’t just a recipe; it’s a time capsule. Every spoonful takes me back to our family kitchen, to Lola’s patient teaching and Kuya Ramon’s animated stories of his travels. And maybe, as you cook and share this dish with your loved ones, you’ll start your own family tradition, too.

So, the next time you prepare pork menudo, remember that every ingredient has a purpose, and every step is a labor of love. After all, that’s what Filipino cooking is all about: making memories around the table, one delicious meal at a time.

Print Recipe

5 from 1 vote

How to Cook Pork Menudo

It is a pork stew consists of cubed carrots, potatoes, pork liver, pork meat, garbanzos and raisins.

Prep Time10 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 10 minutes mins

Course: Pork Recipe

Cuisine: Filipino

Keyword: menudo recipe, pork menudo

Servings: 4 servings

Calories: 304kcal

Author: Manny

Ingredients

• 2 cups diced pork
• 1 cup diced liver
• 3 pcs potatoes diced
• 1/2 cup garbanzos
• 1/2 cup raisins
• 3 pcs medium-sized tomatoes
• 3 cloves garlic pounded
• 1 pc onion sliced
• 1/2 cup diced red and green pepper
• 1/2 tsp. pimiento paprika
• 2 tablespoon lard
• salt to taste
• vetsin

Instructions

How to cook pork menudo:

• Cook pork in water until tender. Dice. Saute garlic, onion, and tomatoes in lard.
• Add pork and liver and continue sauteing for 5 minutes. Add water, salt, and pimentos.
• Then add potatoes, raisins, red and green pepper, and cooked garbanzos.
• Cook until potatoes are done. Season to taste. Good for 6 to 8 persons.

Notes

Cooking Tips:

Marinate the Pork for Deeper Flavor

Marinating the pork before cooking can enhance the overall flavor of the dish. Use a simple mixture of soy sauce, calamansi juice, and a pinch of black pepper, letting the pork sit for at least 15–30 minutes. This step helps the meat absorb flavors and ensures a tastier, more savory menudo.

Sauté Aromatics for a Richer Base

Sautéing garlic, onions, and tomatoes before adding the pork creates a flavorful base for the menudo. Cook the garlic and onions until fragrant and slightly caramelized, which brings out their natural sweetness. Adding tomatoes next will deepen the sauce, giving it a vibrant color and richer taste.

Add Vegetables at the Right Time

To avoid overcooking, add potatoes and carrots after the pork has simmered and is tender. This keeps the vegetables from becoming mushy, retaining their texture and individual flavors. For peas and bell peppers, add them just before turning off the heat to preserve their bright colors and crunch.