Every Monday morning, as the sun peeks through my kitchen window, I find myself making this Filipino Pork Menudo recipe that my Lola taught me years ago. The familiar aroma of garlic and tomatoes sautéing in the pot instantly brings me back to her tiny kitchen in Bataan, where she’d carefully show me how to cut the pork into perfect little cubes.
This isn’t just any Filipino pork menudo recipe, it’s a fool-proof version that I’ve perfected over countless family gatherings and potluck parties, where even my Tita, who rarely gives cooking compliments, asked for the recipe (success!).
This menudo recipe hits differently: tender chunks of pork that melt in your mouth, liver that even the kids won’t pick out, and a rich, orange-red sauce that will have you reaching for extra rice.
This recipe will guide you to create that authentic Pinoy pork menudo that tastes like family lunches and the comfort of home.
Why You’ll Love This Recipe
- Perfect Balance: Tender meat meets colorful vegetables in a rich, tomato-based sauce
- Make-Ahead Friendly: Tastes even better the next day
- Budget-Friendly: Uses simple, accessible ingredients
- Versatile: Great for daily meals or special occasions
- Forgiving Recipe: Easy to adjust and customize to your taste
- Family-Approved: Even picky eaters love this version
Filipino Pork Menudo (Menudong Baboy)
Equipment
- Large heavy-bottom pot
- Sharp knife for uniform cuts
- Wooden spoon for stirring
- Measuring cups/spoons
- Strainer for garbanzos
Ingredients
For the Meat Base:
- 2 lbs pork shoulder kasim, cut into 1-inch cubes
- ½ lb pork or beef liver atay, cut into 1-inch cubes
- 2 tablespoons cooking oil mantika
- 1 teaspoon annatto seeds atsuete
For the Aromatics:
- 1 large onion sibuyas, finely chopped
- 6 cloves garlic bawang, minced
- 6 large ripe tomatoes kamatis, diced
- 2 tablespoons fish sauce patis
For the Vegetables:
- 3 medium potatoes patatas, cubed, same size as meat
- 2 large carrots cubed, slightly smaller than potatoes
- 1 red bell pepper cubed, ¾-inch squares
- 1 green bell pepper cubed, ¾-inch squares
- 1 can 16 oz garbanzo beans (garbanzos), drained
- ¼ cup raisins pasas
For the Sauce:
- 2 cups water tubig
- 2 bay leaves dahon ng laurel
- 1 tablespoon tomato paste optional
- Salt asin and pepper (paminta) to taste
Instructions
- Cut the pork shoulder into uniform 1-inch cubes and place in a bowl. Do the same with the pork liver (atay), but keep it separate. Soak the liver in milk for 30 minutes to remove any bitter taste (ibabad ang atay sa gatas para maalis ang pait).
- While the liver is soaking, prepare your vegetables. Peel and cut the potatoes (patatas) and carrots into cubes slightly smaller than the meat. Dice the red and green bell peppers (siling pangsigang) into ¾-inch squares. Finely chop the onion (sibuyas) and mince the garlic (bawang). Dice the tomatoes (kamatis) into small pieces.
- Heat your thick-bottomed pot (kaldero) over medium heat (katamtamang init, 350°F/175°C). Add cooking oil (mantika) and annatto seeds (atsuete). Stir until the oil turns orange, then remove and discard the seeds using your slotted spoon (sandok na may butas).
- In the orange-tinted oil, sauté the chopped onions until they become translucent (malinaw), about 2-3 minutes. Add the minced garlic and cook until fragrant (mabango), about 1 minute. Add the diced tomatoes and cook until they start to soften and release their juices, about 5 minutes.
- Add the cubed pork to the pot and cook until the meat browns on all sides (lutuin hanggang maging kulay kayumanggi), approximately 5-7 minutes. Pour in the fish sauce (patis) and stir to combine. Add water (tubig) and bay leaves (dahon ng laurel). Bring to a boil, then reduce heat to low (300°F/150°C). Cover and simmer for 30-35 minutes or until the pork becomes tender (malambot).
- Once the pork is tender, add the cubed potatoes and carrots. Cook for 5 minutes at medium-low heat (325°F/165°C). Add the bell peppers and drained garbanzo beans (garbanzos). Drain the liver from the milk, pat it dry, and add it to the pot along with the raisins (pasas).
- Cook for another 5-7 minutes until the liver is just cooked through (lutong-luto) but still tender, and the vegetables are crisp-tender (malutong-malambot). The potatoes should be easily pierced with a fork but still holding their shape. Taste and season with salt (asin) and pepper (paminta) as needed.
- If the sauce is too thin (manipis), remove the lid and let it simmer until it reaches your desired thickness (kapal). The final sauce should be thick enough to coat the back of a spoon. Remember that the sauce will continue to thicken as it cools.
- Let the menudo rest for 5-10 minutes before serving (palamiginin ng kaunti bago ihain). This allows the flavors to settle and the sauce to thicken slightly. Serve hot over steamed white rice (mainit na kanin).
- For leftovers (tira), let the menudo cool completely before transferring to an airtight container. When reheating (pag-iinit), warm gently over low heat (mababang init, 165°F/75°C), adding a small amount of water if needed to maintain the sauce consistency. Stir occasionally to ensure even heating.
- Note: Like many Filipino stews, menudo often tastes better the next day (mas masarap kinabukasan) when the flavors have had time to develop fully. If making ahead, you can cook it up to a day in advance and reheat gently before serving.
Tips from Lola’s Kitchen
- Tenderize pork faster by adding a piece of pineapple while cooking
- Soak liver in milk for 30 minutes before cooking to remove bitter taste
- Use pork belly (liempo) for richer flavor
- Add hotdogs for extra flavor and color
- Mash some potatoes to naturally thicken the sauce
Traditional Serving Suggestions
- Serve hot with steamed white rice (kanin)
- Pair with calamansi or banana ketchup
- Offer with fresh tomato wedges and fish sauce
- Serve as pandesal filling for merienda
Troubleshooting Common Issues
- Tough Meat:
- Cut meat against the grain
- Don’t rush the simmering process
- Use pressure cooker to speed up tenderizing
- Watery Sauce:
- Reduce liquid without lid
- Add tomato paste
- Mash some potatoes into sauce
Ingredient Alternatives
- Replace pork with chicken (manok) for a lighter version
- Substitute liver with more pork if preferred
- Use canned tomatoes if fresh aren’t available
- Replace garbanzo beans with green peas (gisantes)
Storage & Reheating
- Refrigerate: Up to 4 days in airtight container
- Freeze: Up to 3 months in freezer-safe container
- Reheat: Low heat on stove, adding water if needed
- Microwave: 2-3 minute intervals, stirring between
Regional Variations
- Kapampangan Style:
- Added with banana blossoms (puso ng saging)
- Spicier with addition of chilies
- Visayan Style:
- Sweeter sauce
- Often includes pineapples
- Modern Twist:
- Added mushrooms
- Includes quail eggs
Frequently Asked Questions
- Can I make this ahead? Yes, flavor improves overnight.
- Is liver necessary? No, but it adds richness and thickens sauce.
- How to prevent liver from getting tough? Add it last, cook just until done.
- Can I freeze leftovers? Yes, up to 3 months in airtight container.
Nutrition
The Story Behind Filipino Pork Menudo (Menudong Baboy)
Pork Menudo (Menudong Baboy), not to be confused with its Mexican namesake, holds a special place in Filipino culture as the quintessential family lunch and fiesta favorite. While its name may have Spanish origins, Filipino Menudo evolved into something distinctly local—a hearty, tomato-based stew featuring diced pork, liver, and potato that perfectly exemplifies the Filipino practice of transforming simple ingredients into something extraordinary through patient stewing and careful seasoning.
What makes Filipino menudo fascinating is how it reflects the resourcefulness and practicality of Filipino home cooking. Originally created as a way to make the most of various pork cuts by dicing them into small, uniform cubes (hence the term “menudo” meaning “minute” or small), the dish became beloved for its ability to stretch ingredients to feed large families. The addition of potatoes and carrots not only extended the dish but also absorbed the rich flavors of the sauce, while pork liver added a distinctive richness and depth that became the dish’s signature. The bright red-orange sauce, tinted with atsuete (annatto) oil, became so iconic that it’s now instantly recognizable at any Filipino gathering.
Today, every region and family has their own version—some add raisins for sweetness, others include hotdogs or chorizo for extra flavor, and some make it saucier or drier depending on local preference. But across all variations, menudo remains a testament to Filipino family values, often cooked in large batches for Sunday family lunches or as baon (packed lunch), tasting even better the next day as the flavors continue to develop.
Remember: The secret to memorable menudo isn’t in fancy ingredients but in the patient cutting of ingredients into uniform sizes and the slow simmering that allows the meat to become tender and the flavors to fully meld together.
