Filipino Menudo
Experience the rich and comforting flavors of Filipino Menudo, a beloved traditional stew that's a true celebration of hearty ingredients and bold seasonings. This classic dish features tender cubes of pork shoulder and pork liver simmered in a savory tomato-based sauce infused with soy sauce, calamansi juice, and fragrant aromatics like garlic and onions. Packed with vibrant vegetables such as potatoes, carrots, red bell peppers, and green peas, and enhanced by the subtle sweetness of sugar and the warmth of bay leaves, this dish is a kaleidoscope of textures and tastes. Perfectly paired with steamed white rice, Filipino Menudo is a satisfying and deeply flavorful meal that brings the essence of Filipino home cooking to your table. Ideal for family dinners or special occasions, this one-pot wonder will quickly become a favorite in your recipe repertoire.
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 500 grams pork shoulder (cubed)
- 250 grams pork liver (cubed)
- 60 ml soy sauce
- 30 ml calamansi or lemon juice
- 2 tablespoons vegetable oil
- 4 cloves garlic (minced)
- 1 medium onion (chopped)
- 240 ml tomato sauce
- 480 ml water or chicken broth
- 1 large potato (peeled and diced)
- 1 medium carrot (peeled and diced)
- 1 medium red bell pepper (diced)
- 100 grams green peas
- 2 pieces bay leaves
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 1 teaspoon sugar
Instructions
In a bowl, combine the pork shoulder, soy sauce, and calamansi or lemon juice. Mix well and marinate for 30 minutes.
Heat the vegetable oil in a large pot over medium heat. Sauté the garlic and onions until fragrant and the onions are translucent.
Add the marinated pork (reserve the marinade for later) to the pot. Cook until the pork starts to brown.
Stir in the tomato sauce, water or chicken broth, and reserved marinade. Add the bay leaves. Bring to a boil, then lower the heat and let it simmer for 30 minutes or until the pork is tender.
Add the diced potatoes and carrots. Simmer for 10 minutes until they start to soften.
Stir in the diced pork liver and let it cook for 5 minutes.
Add the red bell pepper, green peas, salt, black pepper, and sugar. Simmer for another 5-7 minutes, allowing the flavors to meld and the vegetables to cook through.
Taste and adjust the seasoning as needed. Remove the bay leaves before serving.
Serve hot with steamed white rice.
Nutrition Facts
Calories |
2396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.6 g | 179% | |
| Saturated Fat | 42.4 g | 212% | |
| Polyunsaturated Fat | 17.1 g | ||
| Cholesterol | 1192 mg | 398% | |
| Sodium | 6066 mg | 264% | |
| Total Carbohydrate | 118.3 g | 43% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 36.8 g | ||
| Protein | 178.4 g | 357% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 268 mg | 21% | |
| Iron | 68.2 mg | 379% | |
| Potassium | 4788 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
