Pork Menudo — My Quick Version of a Filipino Classic
Every household in the Philippines has their own unique take on Menudo. Some add liver paste, others even throw in hot dogs (which I love too) — but my version keeps it simple while staying true to that classic flavour profile. That’s the beauty of Filipino food: endlessly adaptable while still rooted in tradition.
A little history: Menudo is a tomato-based pork stew with origins tracing back to Spanish influence in the Philippines. Over time, it has become a beloved everyday dish, often found at family gatherings, fiestas, and Sunday lunches. Its heartiness and tangy-savoury balance make it pure comfort food, and for many Filipinos abroad, it’s a nostalgic taste of home.
Ingredients:
- 500 g diced pork spare ribs (preferably boneless)
- 1 large potato, diced
- 1 large carrot, diced
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 red capsicum, diced
- 1 green capsicum, diced
- 1 tbsp tomato paste
- 1 tin crushed tomatoes (400 g)
- 2 tsp sugar
- 1 tsp soy sauce
- 2 tsp fish sauce
- Juice of one lemon or calamansi (add gradually, to taste)
- 1 cup water (add more if it dries too quickly — just adjust seasoning)
- 4 bay leaves
- Salt and pepper to taste
- 1 cup frozen peas (optional, for sweetness and colour)
Method :
Heat a little oil in a deep pan. Sauté the onion and garlic on medium heat until fragrant and translucent.
Add the pork and soy sauce. Increase the heat and cook until the pork is no longer pink and starting to brown.
Stir in tomato paste and cook for 1–2 minutes to develop the flavour.
Add the crushed tomatoes, lemon juice, fish sauce, water, and bay leaves. Bring to a boil, then lower the heat and cover. Simmer gently for 30–35 minutes, or until the pork is tender.
Add diced potatoes and carrots, then continue to simmer for another 10–15 minutes until just tender.
Stir in peas and capsicum. Simmer uncovered for 5–10 minutes so the sauce thickens slightly and the vegetables keep their colour and texture.
Taste and adjust seasoning with salt, pepper, or a little extra fish sauce if needed.
Helpful Hints 💡
- If the liquid reduces too quickly, add a splash more water — just don’t forget to adjust seasoning after.
- For a deeper savoury kick, you can add a spoonful of liver spread or diced chicken liver (a traditional touch).
- Jasmine or Thai rice is perfect alongside — it soaks up that rich, tangy sauce beautifully.
- This dish tastes even better the next day as the flavours develop overnight.
Comforting, hearty, and full of flavour — my version of Menudo is quick, adaptable, and still packed with the essence of this Filipino classic.
