Pork Menudo Recipe: Hearty Filipino Stew With Tender Pork and Vegetables

Filipino pork menudo transforms humble ingredients into a tender, deeply flavorful stew that warms the soul. This dish has been a staple in my kitchen since discovering its rich, tomato-based sauce and hearty pork and vegetable combination.

The secret lies in slow cooking the pork until it becomes fall-apart tender, while potatoes and carrots absorb the savory broth. I use a traditional approach that ensures every bite delivers authentic comfort.

What emerges is a stew with layers of flavor—sweet from the tomatoes, savory from the pork, and a touch of tang from the calamansi or vinegar. Each spoonful offers a perfect balance of textures and tastes.

Serve this with steamed rice for a complete, satisfying meal that brings Filipino tradition to your table.

Ingredients for Pork Menudo Recipe Youtube

Hearty pork, vibrant veggies, and a rich tomato base make this dish unforgettable.

The pork is the foundation here. Pork shoulder (also called pork butt) gives that melt-in-your-mouth texture you want. Most Asian markets sell it pre-cut, but any grocery store butcher can cube it for you—just ask for 1-inch pieces (the good stuff, not the pre-shredded kind). If you see pork belly, that’s too fatty for this. Look for shoulder with some marbling but not excessive fat.

No calamansi? Lime juice or regular vinegar works in a pinch. Swap the hot dogs for smoked sausage if you prefer more depth. The tomato sauce can be fresh if you’ve got ripe tomatoes—just blend and strain them. San Marzano canned tomatoes are a great upgrade. If you’re out of soy sauce, fish sauce at half the amount adds a similar saltiness, but stick to soy for authenticity.

This stew actually tastes better the next day. Keeps 4-5 days in the fridge, freezes for 3 months. I always make extra—leftovers reheat perfectly (worth the extra minute to cube the pork evenly).

Step-by-Step Instructions for Pork Menudo

Here’s my time-tested method for achieving fall-off-the-bone pork and a rich, savory sauce.

Step 1: Sear the Pork Shoulder for Depth of Flavor

Heat the 2 tbsp vegetable oil in a large pot over medium-high heat. When the oil shimmers, add the 1.5 lb pork shoulder cubes in a single layer, being careful not to overcrowd the pot. I always work in batches if needed—this ensures each piece gets properly browned.

Sear the pork for 5-7 minutes, turning occasionally, until all sides are golden brown. You’ll know it’s ready when the pieces release easily from the pot and have developed a rich, caramelized crust. This step builds the foundation of flavor for your stew.

Step 2: Build the Aromatic Base

To the same pot, add the diced 1 whole yellow onion, minced 6 cloves garlic cloves, and diced 1 whole green bell pepper. Sauté for 3-4 minutes until the onions turn translucent and the mixture becomes fragrant.

Pour in the 2 tbsp soy sauce and stir, scraping up any browned bits from the bottom of the pot. Add the 2 pieces bay leaves and 1 tsp ground black pepper, then cook for another 1 minute to toast the spices slightly. This creates a complex aromatic base that defines the dish.

Step 3: Simmer the Stew to Tender Perfection

Return all pork to the pot and add the 2 cups tomato sauce, 2 cups water or pork stock, and 1 tsp salt. Stir well to combine, bringing the mixture to a gentle boil. Reduce heat to low, cover, and let it simmer for 45 minutes.

After 45 minutes, add the peeled and cubed 2 whole potatoes and peeled and sliced 2 whole carrots. Continue simmering for another 20-25 minutes until the pork is fork-tender and the vegetables are soft. Stir occasionally and add a splash of water if the stew gets too thick.

Step 4: Finish with Hot Dogs and Calamansi

Add the sliced 2 whole hot dog or sausage to the pot and simmer for an additional 5 minutes. This is the traditional touch that makes this dish uniquely Filipino. The hot dogs absorb the rich flavors of the stew while adding their own savory note.

Just before serving, stir in the 2 tbsp calamansi or lemon juice. Taste and adjust seasoning if needed—the calamansi adds a bright, tangy contrast to the rich tomato base. Remove the bay leaves before serving this hearty stew over steamed rice.

Regional Styles of pork menudo recipe youtube

Luzon Traditional

In the Luzon region, this dish often includes longganisa sausage instead of hot dogs for extra richness. The tomato sauce is sometimes thickened with a bit of cornstarch slurry. I love how the sausage adds a slightly sweet, garlicky note that complements the stew beautifully. 🌟

Visayan Style

The Visayas version tends to be tangier, with added vinegar or green mango slices for a sour kick. Some families also add plantains or saba bananas for a touch of sweetness. This balance of flavors is what makes Visayan cuisine so special to me.

Bicolano Twist

Bicolano cuisine is known for its coconut milk dishes, and their pork menudo is no exception. They incorporate 1 cup coconut milk into the stew, giving it a creamy, slightly sweet base. The addition of siling labuyo (bird’s eye chili) brings a bit of heat that I find irresistible.

Ilocano Version

In the Ilocos region, they often use bagoong (fermented fish paste) to add umami depth to the stew. The pork is sometimes replaced with goat meat for a gamey twist. This version has a more pungent, salty flavor profile that’s uniquely Ilocano.

Modern Portland

Here in Portland, I’ve seen chefs add local mushrooms or kale to the stew for extra nutrition. Some even use craft beer instead of water for the simmering liquid, which adds a malty depth. It’s fun to see how this dish adapts to local ingredients. 💫

Frequently Asked Questions