29 September, 2017
No party is complete without Pork Menudo! Chock-full of tender pork, garbanzo beans, vegetables, and raisins in a thick tomato sauce, this classic Filipino stew is hearty, tasty, and will easily feed a large crowd.
When I was planning the old recipes on the blog I was going to update and new ones I was going to make for our Christmas recipe countdown, pork menudo was on the top of my list because, really, what Filipino celebration, whether birthday, fiesta, or holiday, is without this classic pork stew?
Menudo is a perennial favorite for many good reasons.
- It’s quick and easy to make and cooks in one pan.
- The ingredients are relatively inexpensive and one batch can easily feed a large crowd.
- Generously studded with colorful vegetables and raisins, it’s a festive addition to any party.
- It’s hearty, full-flavored, and perfect with steamed rice!
What is Pork Menudo
In the U.S., menudo usually refers to a spicy Mexican soup made with chunks of tripe in a chili-infused broth.
The recipe we have here, however, is the Filipino version which is a colorful stew of pork, liver, potatoes, carrots, bell peppers, garbanzo beans, and raisins in a rich tomato gravy. A popular dish for family dinners as well as special occasions, it’s usually enjoyed with steamed rice and occasionally with pandesal.
Tips on How to Make Filipino Pork Menudo
- Like in my giniling na baboy recipe, I use fresh tomatoes in place of canned tomato sauce. I like to deepen the color with atsuete (annatto) seeds. You can skip it if you like and stir in a tablespoon of tomato paste to the sauce instead.
- Cut the vegetables in uniform size to ensure even cooking.
- Do not overcook the liver as it will turn tough and hard to chew. Add during the last 5 to 7 minutes of cook time. Please note that the liver helps thicken the sauce so you’re omitting it from the recipe, you might need to use cornstarch slurry to adjust consistency.
- Hotdogs are a common ingredient in this dish. If you’d like to add them, cut 2 or 3 pieces diagonally into 1-inch cubes, briefly pan-fry until lightly browned, and add to the stew during the last 5 to 7 minutes of cook time.
- Want variety? Try my chicken version made extra special with pineapple juice!