Menudo is a much-loved Filipino pork dish that makes an appearance during special celebrations and festivities. Every home, town, or region might have its unique spin on the classic recipe—think hotdog slices, raisins, chunks of pickles, and even extra seasonings to amp up your taste buds! Truly delicious umami flavors come alive in this savory tomato stew.
Also Read: Filipino Pork Crispy Pata Recipe
Carefully monitor the cooking of vegetables such as potatoes and carrots, so that you don’t end up with overcooked or mushy veggies. When all is ready, serve this delectable dish alongside a generous helping of steamed rice to absorb each savory spoonful of sauce!
Crafting delicious pork menudo is easier than you may think! This traditional Filipino stew includes succulent pieces of pork and liver, all smothered in a tangy tomato sauce with potatoes and carrots as the perfect accompaniment. This recipe was designed with simplicity in mind, so you won’t feel overwhelmed. All that’s needed is a kitchen knife to cut up your ingredients and the whole process can be broken down into two easy steps: preparation and cooking! With just these two measures, you’ll have no trouble crafting this delicious dish. For preparation, you’ll just need to chop all of the ingredients. To optimize cooking, be sure to cut them into cubes measuring about an inch in size so that the insides of any meat and veggies are cooked through quickly and completely.
If you’re short on time, there are plenty of pre-cut pork cuts available in stores that make cooking a stew like this much easier. But if you have the luxury of extra minutes to spare, it’s highly recommended that you go for cutting them yourself; doing so guarantees even cooking and ensures all pieces will be adequately cooked through. Crafting the meal is a simple endeavor. All you need to do is cook each of your ingredients one after the other. When braising the pork, make sure that you use low heat so it becomes tender and easy to chew. Additionally, be sure to periodically stir everything while cooking – this will prevent any ingredients from sticking too much on the pot’s surface!
- 2 tbsp. soy sauce
- 2 tbsp. lemon or calamansi juice
- Cut 2 lbs. of pork shoulder into individual, bite-size cubes for ease and convenience.
- For the best results, use 3 tablespoons of avocado oil or any other type of vegetable oil.
- Chop two cloves of garlic to add a flavorful burst to your dish.
- Chop one small onion, adding it to your meal is sure to provide an alluring flavor.
- Into small pieces, chop two medium-sized tomatoes.
- 1 tbsp. fish sauce
- 1 tsp paprika
- Begin with 1 cup of water and add more if necessary.
- 1 large potato, peeled and cubed
- 1 red bell pepper, deseeded and diced
- 1 cup diced carrot
- One cup of icy, green peas serves as the perfect addition to your favorite dish.
- 1 cup canned chickpeas (garbanzo beans) rinsed and drained
- 1 cup raisins
- Season the dish with salt and freshly ground pepper to your liking.
Steps to Make Filipino Pork Menudo
- Combine the soy sauce and lemon juice in a large glass bowl, then add the pork to marinate for thirty minutes.
- Place a heavy pan over medium-high heat and pour in the oil. Throw in some garlic and onion, stirring frequently for two minutes.
- Sauté the tomatoes along with the onion for two minutes, or until it is soft. Then incorporate your favorite fish sauce and a generous amount of paprika to give the dish an extra kick!
- Sauté the marinated pork pieces until they are golden brown and no longer pink, which should take about four minutes.
- Start by adding the water and then bring it to a vigorous boil. Decrease the heat to medium, make sure it is covered and simmer until pork becomes tender – about 45 minutes. Occasionally check every 15 minutes, stirring frequently; if necessary add 1/2 cup of extra liquid each time when you notice the liquid level dropping low.
- After adding the potatoes, red bell pepper and carrots, simmer for 10 minutes to bring out their flavor.
- Stir in the green peas, chickpeas and raisins. Allow simmering for an additional 5 minutes before seasoning with salt and pepper according to your desired taste.
- For a delicious side, pair this dish with steamed rice and savor the flavors.
- Enhancing the pork meat and liver with a hint of tanginess is possible by marinating it in lemon or calamansi (Philippine lime) juice. This simple step adds an extra layer of flavor that elevates the dish’s taste significantly! It doesn’t stop there – some gourmands also choose to soak their ingredients in a soy-calamansi mixture for additional savory depth.
- Ensuring your meat and vegetables are cut into equal, small pieces is essential to have them cooked simultaneously. You wouldn’t want some softened carrots or potatoes while other ingredients remain al dente! For faster cooking times, cut the meat into bite-size cubes – this also provides more open surfaces that will absorb the delicious tomato gravy flavour even better than before!
- To make this dish, you can experiment with various pork cuts. The most popular options are kasim (pork shoulder), and pigue (ham/leg cut). If extra fat is desired for flavor, try liempo (pork belly). For the best results, follow the recipe’s ingredient order precisely – it is vital not to cook liver and pork simultaneously! Simmer the pork for an extended period to make it tender and succulent.
- When I’m cooking, I prefer to use fresh tomatoes instead of canned tomato sauce. Plus, by adding atsuete (annatto) seeds into the mix, it allows me to further enhance and deepen the flavor profile!
- If you’re a fan of creamy, robust sauces, skip the atsuete and add one tablespoon of tomato paste for an extra kick.
- For perfectly cooked vegetables, be sure to cut them in consistent sizes!
- For optimal tenderness, cook the liver for only 5-7 minutes. This ingredient also helps create a delicious sauce by thickening it – so if you’d rather not use it, just mash some of your potatoes to achieve the same effect!
- If you’re looking for a way to feed more people, hotdogs or Vienna sausages are the perfect solution. Cut 2-3 pieces diagonally into 1-inch cubes then quickly pan fry until lightly browned before adding them to your stew during the last 5-7 minutes of cooking time. This will add flavor and substance to any dish!
Frequently Asked Questions
1. What is the best pork cut to use for menudo?
The best pork cuts for menudo are kasim (pork shoulder), pigue (ham/leg cut) and liempo (pork belly). For the liver, you can use chicken or beef liver.
2. How do I know when my stew is done cooking?
Your stew is done cooking when the pork is tender and no longer pink. You can also test if it’s cooked by tasting a small amount of the sauce. If you find that your sauce tastes too acidic or salty, you may need to adjust your seasonings accordingly.
3. Can I use canned tomato sauce or tomato paste instead of fresh tomatoes?
Yes, you can use canned tomato sauce or tomato paste instead of fresh tomatoes. However, for a richer flavor and deeper color, we recommend using fresh tomatoes.
4. Can I make menudo ahead of time?
Yes, you can make menudo ahead of time. Refrigerate any leftovers within two hours after cooking and consume within four days. Reheat in the microwave or on the stovetop before serving. Enjoy!
5. How long should I cook the liver for optimal tenderness?
For optimal tenderness, cook the liver for only 5-7 minutes. Cooking the liver for too long can make it tough and chewy.
6. What vegetables can be used in menudo?
Vegetables commonly used in menudo include onions, garlic, carrots and bell peppers. You can also add potatoes, green peas or celery for a heartier dish. For optimal tenderness, be sure to cut the vegetables into consistent sizes before adding them to the stew. Enjoy!
7. Is it necessary to marinate the pork before cooking?
No, it is not necessary to marinate the pork before cooking. However, marinating can help tenderize and add flavor to the meat if desired. You can use a combination of garlic, onion powder and chili peppers or paprika for a delicious marinade!
8. How do I make the sauce more flavorful?
To make the sauce more flavorful, you can add herbs and spices such as oregano, thyme or bay leaves. You can also add a tablespoon of tomato paste for an extra kick of flavor. If you prefer a creamier sauce, try adding some cheese or sour cream to it. Finally, don’t forget to adjust your seasoning.
Pork adobo is a delicious and versatile dish that can be adapted to suit your individual tastes. Marinating the meat in lemon or calamansi juice will add an extra layer of flavor, while cutting ingredients into equal sizes ensures they are cooked simultaneously. Additionally, experimenting with different cuts of pork (such as kasim, pigue or liempo) allows for more variety when making this classic Filipino favorite.
Finally, adding hotdogs or Vienna sausages during the last few minutes of cooking time gives you a great way to feed more people at once! With these tips in mind, whip up some tasty pork adobo today – it’s sure to become one of your family favorites!