Ground Pork Menudo Recipe Panlasang Pinoy: Traditional Filipino Stew With Tangy Tomato Base

This Filipino stew brings traditional flavors to your kitchen with a tangy tomato base and tender ground pork. I developed this version after studying authentic recipes from Panlasang Pinoy, ensuring every bite delivers that classic taste.

The dish combines savory pork with potatoes, carrots, and bell peppers in a rich sauce. What makes it special is the balance of tomato acidity with a touch of sweetness from added ingredients.

You’ll love how the meat absorbs the bold flavors while the vegetables soften perfectly. The stew thickens naturally as it simmers, creating a hearty consistency.

Serve with steamed rice for a complete meal that tastes like home. This recipe stays true to its roots while being simple to prepare.

Ingredients for Ground Pork Menudo Recipe Panlasang Pinoy

Ground pork, vibrant veggies, and a tangy sauce bring this classic stew to life.

The pork is the foundation here. Ground pork with 80/20 fat gives the best flavor and texture—leaner blends can dry out during simmering. I grab mine from local butchers or Asian grocery stores when I want that authentic taste. The hot dogs might seem odd, but they’re a Panlasang Pinoy staple—sliced diagonally for that classic look (skip if you’re avoiding processed meats).

No fish sauce? Worcestershire sauce works in a pinch (though it’s not quite the same). Out of tomato sauce? Crushed tomatoes blended smooth gets you close. The raisins add sweetness to balance the acidity—substitute with pineapple tidbits if that’s what you have. Bell peppers can be any color, but red and green give the best visual contrast.

This stew tastes even better the next day after flavors meld. Keeps in the fridge for 4-5 days or freezes for 3 months. Reheat gently on the stove to avoid breaking the potatoes.

Step-by-Step Instructions for Ground Pork Menudo

Here’s the traditional method that builds layers of flavor in this beloved Filipino stew.

Step 1: Sauté Aromatics and Brown the Ground Pork

Heat a large pot over medium heat. Add the ground pork and cook for 5-7 minutes, breaking it up with a wooden spoon, until it turns light brown and loses its raw color. This step renders the fat, which becomes the flavor base for the entire dish.

Push the pork to one side of the pot and add the onion and garlic cloves. Sauté for 2-3 minutes until the onion becomes translucent and the garlic is fragrant. Stir everything together to combine the flavors. Be careful not to burn the garlic—it turns bitter quickly.

Step 2: Build the Sauce Base with Tomato and Seasonings

Pour in the 2 cups Tomato Sauce and add the 2 tbsp Soy Sauce, 1 tbsp Fish Sauce, 1 whole Bay Leaf, 1 tsp Salt, and 0.5 tsp Black Pepper. Stir well to combine and bring the mixture to a gentle simmer. Let it cook for 5 minutes to allow the flavors to meld together.

This is where the stew gets its signature tangy, savory depth. The combination of tomato sauce, soy sauce, and fish sauce creates that unmistakable Panlasang Pinoy taste. Taste the sauce at this point and adjust seasoning if needed, but remember the flavors will intensify as it reduces.

Step 3: Add Vegetables and Simmer

Add the 2 whole Potatoes (peeled and cubed), 2 whole Carrots (sliced into rounds), 1 whole Red Bell Pepper (diced), and 1 whole Green Bell Pepper (diced) to the pot. Stir to coat the vegetables in the sauce. Pour in enough water to just cover the ingredients—about 2 cups should do it.

Bring the stew to a boil, then reduce the heat to medium-low. Cover and let it simmer for 20-25 minutes, or until the potatoes and carrots are fork-tender. Stir occasionally to prevent sticking at the bottom of the pot.

Step 4: Finish with Hot Dogs and Raisins

Add the 2 whole Hot Dogs (sliced diagonally) and 0.25 cup Raisins to the stew. Stir gently to incorporate. The hot dogs add a traditional touch, while the raisins provide a subtle sweetness that balances the tangy tomato sauce.

Simmer uncovered for another 5-7 minutes until the hot dogs are heated through and the raisins are plump. The sauce should have thickened slightly by this point. Taste and adjust seasoning with more salt or fish sauce if needed.

Step 5: Rest and Serve

Remove the pot from the heat and let the menudo rest for 5-10 minutes before serving. This allows the flavors to meld together even more. Discard the bay leaf before serving.

Ladle the stew into bowls and serve hot over steamed rice. The vegetables should be tender but not mushy, and the sauce should be rich and flavorful, coating every ingredient in that classic menudo taste.

Flavor Customization for ground pork menudo recipe panlasang pinoy

Sweetness Variations

For extra sweetness, double the raisins to ½ cup or swap them for pineapple tidbits. I love how the pineapple adds a tropical touch that reminds me of Portland’s summer farmers markets. The juicy chunks soak up the tangy sauce beautifully. 💛

Spice It Up

Add 1 chopped siling labuyo (Filipino bird’s eye chili) or ½ tsp red pepper flakes when sautéing the aromatics. This gives a subtle kick without overpowering the dish. My daughter Lily loves it mild, but Tom always asks for extra heat.

Vegetable Swaps

Swap bell peppers for zucchini or green beans for a lighter version. If you’re using zucchini, add it in the last 10 minutes of cooking to prevent mushiness. I grow these in my backyard garden—nothing beats fresh veggies.

Protein Alternatives

Replace ground pork with ground chicken or turkey for a leaner option. For a vegetarian twist, use lentils or tofu crumbles. Just brown them well first to build flavor, like I learned from Mrs. Henderson’s stew tricks.

Sauce Adjustments

For a richer sauce, stir in 2 tbsp tomato paste when building the base. If it’s too tangy, balance with 1 tsp brown sugar. I prefer the sauce thick enough to cling to rice, so I often let it reduce uncovered for 5 extra minutes. ✨

Herb Infusions

Add 1 tsp dried oregano or 2 sprigs fresh thyme with the bay leaf. These herbs complement the tomato base without overpowering. I tie them in cheesecloth for easy removal—my Grandma’s old trick.

Frequently Asked Questions