Discover the authentic flavors of Filipino pork or beef menudo with this easy-to-follow recipe. This hearty stew pairs tender meat, vibrant vegetables, and a rich tomato-based sauce for a satisfying balance of sweet and savory. Perfect for family dinners or special gatherings, serve it over steamed rice for a comforting meal everyone will enjoy.
Menudo is a classic Filipino comfort dish made with diced pork (though beef is an acceptable variation) simmered with potatoes, carrots, and bell pepper in a tomato-forward sauce. Raisins add a hint of sweetness while fish sauce brings savory depth. This version keeps the flavors bright and balanced without the liver often found in traditional recipes, making it accessible to many palates.
What Makes Filipino Menudo Special?
Filipino menudo stands out for its harmony of flavors and textural contrasts. Tender meat, slightly tangy tomatoes, sweet raisins, and soft potatoes create layers that make each bite interesting. The bell pepper adds freshness and color, while a touch of ketchup rounds out the tomato base with a gentle sweetness often preferred in Filipino kitchens. Adding ketchup near the end of cooking preserves its bright flavor, and fish sauce contributes an umami note that lifts the whole dish.
This recipe uses fresh tomatoes for brightness and a combination of seasonings that highlight the meat’s natural taste. If you prefer a sweeter result, a small amount of brown sugar can be added to balance acidity — but don’t overdo it since the raisins already provide sweetness.
Key Ingredients for Authentic Filipino Menudo
- Pork: Pork belly, shoulder, or boneless ribs cut into 1–1.5 inch cubes (beef can be used as an alternative)
- Aromatics: Onion and garlic
- Fresh tomatoes: Preferably plum tomatoes for brightness
- Fish sauce: For savory depth (soy sauce can substitute)
- Potatoes and carrots: For substance and texture
- Ketchup or tomato sauce: To enhance the tomato flavor (add near the end)
- Raisins: For a gentle sweetness
- Red bell pepper: For color and a crisp finish
Note: If you’re not fond of fish sauce, substitute 1–2 tablespoons of soy sauce plus a little lemon juice (about 2 teaspoons) and adjust to taste. Fish sauce is traditional and recommended if available.
How to Cook Filipino Pork or Beef Menudo
1. Place the pork cubes in a large pan or Dutch oven over medium heat. No oil is necessary if using a fattier cut, as the meat will release its fat. Season lightly with salt.
2. When the meat begins to change color, add chopped garlic and onions and sauté. Continue cooking until the pork is browned (not deep-fried) and the onions have softened.
3. Add the chopped tomatoes and fish sauce, sauté for a few minutes, then add bay leaves. Cover and simmer on low until the meat is tender (around 45 minutes, depending on the cut). Check occasionally and add a splash of water if needed.
4. Once the meat is tender, add water or broth, then add cubed potatoes and carrots. Cover and cook until the vegetables are just tender.
5. Stir in chopped red bell pepper, raisins, and ketchup (or tomato sauce). Cook for about 5 minutes more, just long enough for the raisins to plump and the sauce to heat through.
6. Taste and adjust seasoning. If the sauce is too tart, add a small sprinkle of brown sugar to balance the flavors, but avoid making it overly sweet. The ideal final flavor is a balanced mix of sweet, tart, and savory. Serve hot over steamed rice.
Tips for the Perfect Menudo
- Choose a pork cut with some fat (pork belly or shoulder) for the best flavor and mouthfeel.
- Cut potatoes, carrots, and bell pepper into uniform pieces so they cook evenly.
- If you enjoy the sweet contrast, add more raisins to taste.
- For a thicker sauce, simmer uncovered at the end to reduce excess liquid.
- Menudo is traditionally served with steamed white rice — it soaks up the delicious sauce.
Menudo Variations to Try
Menudo is adaptable. Swap the protein or make it vegetarian based on preference, and adjust cooking times accordingly.
- Beef menudo: Use beef chuck for a richer, heartier flavor.
- Chicken menudo: Use bone-in or boneless chicken thighs for a lighter version.
- Vegetarian menudo: Replace meat with firm tofu, seitan, or hearty vegetables such as chickpeas and mushrooms.
Storing and Reheating Leftover Menudo
Menudo often tastes even better the next day as the flavors continue to meld. Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop, adding a splash of water or broth to loosen the sauce. Menudo can also be frozen for up to three months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions (FAQs) about Menudo
Can I make menudo in a slow cooker?
Yes. Brown the meat and sauté aromatics first, then transfer everything to a slow cooker and cook on low for 6–8 hours.
Is Filipino menudo spicy?
Traditional menudo is not spicy. Add chili flakes or hot sauce if you prefer heat.
Can I freeze menudo?
Yes. Freeze in airtight containers for up to three months. Thaw in the refrigerator before reheating.
What’s the difference between Filipino and Mexican menudo?
Filipino menudo is a tomato-based pork stew with vegetables and raisins. Mexican menudo is typically a spicy soup made with tripe and hominy.
Can I omit the liver often found in traditional recipes?
Yes. Many modern menudo versions skip the liver. This recipe focuses on tender meat and vegetables for wide appeal.
Recipe Card
Filipino Pork or Beef Menudo
Ingredients
- 2.2 lbs (1 kilo) pork (belly, shoulder, or boneless ribs), 1-inch cubes
- 2 onions, chopped
- 1 head garlic (or 6–8 cloves), peeled
- Salt and pepper, to taste
- 2 large plum tomatoes, chopped
- 2 tbsp fish sauce
- 2 bay leaves
- 1/2 cup water or low-sodium broth
- 2 medium potatoes, cubed (3/4 inch)
- 2 medium carrots, cubed (3/4 inch)
- 1/4–1/3 cup ketchup (preferred Filipino brand) or tomato sauce
- 1 red bell pepper, chopped
- 1/2 cup raisins (or more to taste)
- Brown sugar, to taste
Instructions
- Place pork cubes in a large pan or Dutch oven over medium heat until they begin to change color. No oil is necessary for fatty cuts. Season lightly with salt.
- Add garlic and onions and sauté until the pork is lightly browned and the onions are soft.
- Add chopped tomatoes and fish sauce, sauté briefly, then add bay leaves. Cover and simmer on low until the pork is tender (about 45 minutes), checking occasionally.
- When pork is tender, add water or broth, then add potatoes and carrots. Cook covered until vegetables are tender.
- Stir in bell pepper, raisins, and ketchup or tomato sauce. Cook about 5 more minutes until raisins plump and the sauce is heated through.
- Adjust seasoning. If needed, add a little brown sugar to balance acidity. Serve hot with steamed rice.
Nutrition
Carbohydrates: 24 g
Protein: 23 g
Fat: 27 g
Let us know how it turned out!