Pork Menudo – Fiesta-Style Filipino Stew na Pang-Handaan

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What is Pork Menudo?

Pork Menudo is a classic Filipino tomato-based stew made with diced pork, liver, vegetables, and a rich, savory sauce. Madalas itong hinahain tuwing fiesta, birthday, at special family gatherings dahil sa colorful presentation at malinamnam na lasa. Compared to everyday ulam, fiesta-style Pork Menudo usually has more ingredients, deeper flavor, and a slightly sweeter balance that many Pinoy families love.

Why Masarap?

Masarap ang Pork Menudo dahil sa combination ng tender pork, rich tomato sauce, at halo-halong gulay. The pork absorbs the sauce habang niluluto, habang ang liver adds depth and richness kapag tama ang timing ng paglalagay. With bits of hotdog, raisins, and bell peppers, bawat subo may balance ng alat, tamis, at konting asim—sakto sa mainit na kanin.

Best Enjoyed For

Pork Menudo is best enjoyed for lunch, dinner, or as a fiesta at handaan main dish, lalo na kapag bagong luto at umaaso pa.

Ingredients

• 1 pound pork shoulder, sliced into bite-size pieces
• ¼ pound pork liver, sliced into bite-size pieces
• 2 tablespoons cooking oil
• 3 cloves garlic, minced
• 1 medium yellow onion, chopped
• ½ cup fresh tomatoes, sliced small
• 1 can (15 oz) tomato sauce
• 1 cup carrots, bite-size
• 2 cups potatoes, bite-size
• 1 cup bell peppers, bite-size
• 4 hotdogs, sliced diagonally
• ¼ cup raisins
• ⅓ cup green peas
• 2 tablespoons soy sauce
• ¼ teaspoon salt
• ¼ teaspoon black pepper

How to Cook Pork Menudo

1. Heat cooking oil in a pan over medium heat. Sauté garlic and onion until soft and fragrant.
2. Add sliced tomatoes and cook until they soften and release juices.
3. Add pork shoulder, salt, and pepper. Stir and cook until the pork lightly browns.
4. Pour in tomato sauce and soy sauce. Add about ½ cup water if you prefer more sauce.
5. Bring to a boil, then lower heat and simmer for 20–30 minutes or until pork is tender.
6. Add potatoes and carrots. Cook for 10 minutes until almost tender.
7. Add pork liver, bell peppers, hotdogs, green peas, and raisins.
8. Stir gently and cook for another 3–5 minutes only to avoid overcooking the liver.
9. Taste and adjust seasoning with salt and pepper as needed. Serve hot.

Tips for Best Pork Menudo

• Cut the pork evenly. Bite-size, uniform pieces cook faster and more evenly, preventing tough or undercooked meat.
• Brown the pork first. Letting the pork sear before adding liquid builds deeper flavor in the sauce.
• Add liver near the end. Pork liver only needs a few minutes to cook—overcooking makes it chewy and bitter.
• Simmer patiently. Allowing the stew to simmer gently helps the pork turn tender and lets the flavors blend well.
• Control the sweetness. Raisins add natural sweetness, but they’re optional—adjust based on family preference.
• Use fresh bell peppers last. Adding them at the final stage keeps their color vibrant and texture crisp.
• Rest before serving. Letting the dish sit for a few minutes after cooking allows the sauce to thicken slightly and taste fuller.

Serving Suggestions

Pork Menudo is best served with steamed rice and enjoyed as the main ulam sa handaan.

For a classic fiesta spread, it pairs perfectly with crispy favorites like Lumpiang Shanghai and grilled dishes such as Pork BBQ.
It also complements noodle dishes like Pancit Canton for a complete celebration meal.

Storage Tips

• Store leftovers in an airtight container.
• Refrigerate and consume within 2–3 days.
• Reheat gently over low heat; add a little water if the sauce thickens.
• Avoid reheating repeatedly to keep the pork tender.

Frequently Asked Questions

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