Filipino Menudo Recipe Ground Pork: Savory Tomato and Potato Stew

This Filipino stew brings comfort in every spoonful, combining ground pork with potatoes and carrots in a rich tomato base. I developed this version after testing multiple ratios to achieve the perfect balance of savory and slightly sweet flavors.

The traditional method involves sautéing garlic and onions first, then browning the pork to build deep flavor. Simmering the ingredients together allows the potatoes to absorb the tangy tomato sauce while maintaining their shape.

What results is a hearty dish with tender pork, soft vegetables, and a sauce thick enough to coat every bite. The addition of raisins or hot dogs offers authentic variations worth trying.

Serve this with steamed rice for a complete meal that tastes like home. Here’s how to make it.

Ingredients for Filipino Menudo Recipe Ground Pork

Ground pork, potatoes, and carrots simmer in a rich tomato sauce for this comforting dish.

The pork quality matters here. Ground pork shoulder offers the best flavor and fat ratio, but regular ground pork works well too. Look for meat with good marbling at Whole Foods or your local butcher for optimal results. The potatoes should be starchy—Russet or Yukon Gold hold up best during the long simmer without turning mushy.

No tomato sauce on hand? Crushed tomatoes blended smooth works as a substitute. For a sweeter profile, increase the raisins to half a cup. If omitting hot dogs, add extra pork or chickpeas for protein. San Marzano tomatoes elevate the sauce if you want to splurge, but any canned tomato product will do in a pinch.

This stew tastes even better the next day. Store leftovers in an airtight container for up to 4-5 days in the fridge or freeze for 3 months. Reheat gently to preserve texture.

Step-by-Step Instructions for Filipino Menudo

Here’s the method I use to build layers of flavor in this classic stew.

Step 1: Sauté Aromatics to Build the Base

Heat 2 tbsp vegetable oil in a large pot over medium heat. Add the onion and cook for 3-4 minutes until it becomes translucent and just starts to soften around the edges. You’ll notice the raw sharpness mellows out as it cooks.

Add the 4 cloves garlic cloves and sauté for 1 minute until fragrant. Don’t let it brown—garlic burns quickly and will turn bitter. Then add the 1 lb ground pork and cook, breaking it up with a wooden spoon, until it loses its pink color and begins to brown in spots.

Pour in the 2 tbsp soy sauce and stir to coat the meat evenly. This step builds the umami foundation that defines the dish’s savory character.

Step 2: Incorporate Vegetables and Liquid

Stir in the 2 whole potatoes and 2 whole carrots, making sure they’re well coated with the meat and aromatics. Add the 1.5 cups tomato sauce, 1 cup water, and 1 piece bay leaf. The liquid should just barely cover the ingredients.

Season with 1 tsp salt and 0.5 tsp black pepper. Bring the mixture to a boil, then reduce the heat to low-medium to maintain a gentle simmer. This slow cooking allows the potatoes and carrots to absorb the rich tomato and pork flavors.

Cover the pot and let it cook for 20 minutes, stirring occasionally to prevent sticking. You’ll see the potatoes starting to soften at the edges when they’re ready for the next addition.

Step 3: Add the Final Touches

After 20 minutes, add the 0.25 cup raisins and 2 whole hot dogs, sliced into bite-sized pieces. The raisins will plump up as they absorb the sauce, adding a subtle sweetness that balances the savory elements.

Continue simmering uncovered for another 10-15 minutes until the potatoes and carrots are tender but still hold their shape and the sauce has thickened slightly. Stir occasionally to ensure even cooking and prevent the bottom from scorching.

The sauce should coat the back of a spoon with a velvety consistency. If it’s too thick, add a splash of water. If it’s too thin, let it simmer a few minutes longer to reduce.

Step 4: Adjust and Serve

Taste and adjust the seasoning if needed. The flavors should be well-balanced—savory from the pork and soy sauce, tangy from the tomato, with a hint of sweetness from the raisins. Remove the bay leaf before serving.

Ladle the menudo into bowls while hot. The stew should have a rich, thick sauce with chunks of pork, vegetables, and hot dogs distributed throughout. The potatoes will have absorbed much of the flavor, making each bite satisfying.

This dish tastes even better the next day as the flavors continue to meld together.

Serving Suggestions for This Dish

With Steamed Rice

This dish is traditionally served over steamed white rice to soak up the rich, tangy sauce. I use a 1:1.5 rice-to-water ratio in my rice cooker, which gives perfectly fluffy grains every time. The rice balances the stew’s bold flavors beautifully. 💛

Garnishing Options

Fresh garnishes add brightness to each bowl. I love sprinkling chopped green onions or cilantro on top just before serving. For extra texture, add a handful of crushed pork rinds—a nod to Filipino street food culture.

Side of Atchara

A side of atchara (pickled green papaya) cuts through the richness with its tangy crunch. You can find it at Filipino markets or make your own with shredded papaya, vinegar, and sugar. It adds a refreshing contrast to the hearty stew.

Bread for Dipping

If you’re skipping rice, serve with crusty bread for dipping. I especially love pandesal—Filipino bread rolls—that are slightly sweet. Toast them lightly and serve warm alongside the stew.

For a Crowd

When serving a group, set up a DIY bar with bowls of rice, the stew, and various toppings. Include hard-boiled eggs, calamansi wedges, and chopped chilies for customization. Everyone can build their perfect bowl.

Frequently Asked Questions