Menudo
Bring the heartwarming flavors of the Philippines to your table with this classic Menudo recipe—a hearty and savory pork stew brimming with vibrant vegetables and rich, umami-packed sauce. Tender pork shoulder, earthy pork liver, and a medley of potatoes, carrots, and bell peppers simmer in a robust tomato sauce infused with the tangy citrus notes of calamansi and the aromatic depth of soy sauce and bay leaves. With its balance of savory, tangy, and slightly sweet flavors, this beloved Filipino dish offers a symphony of tastes in every bite. Perfectly paired with steamed rice, Menudo is an ideal dish for family gatherings, festive celebrations, or simply a comforting homemade meal. Ready in just over an hour, this crowd-pleaser is an essential addition to your recipe collection!
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Recipe Information
Ingredients
- 500 grams pork shoulder (cut into 1-inch cubes)
- 200 grams pork liver (cut into small cubes)
- 2 medium potatoes (peeled and diced)
- 2 medium carrots (peeled and diced)
- 1 large red bell pepper (diced)
- 1 large green bell pepper (diced)
- 1 cup tomato sauce
- 1.5 cups water
- 1 medium onion (chopped)
- 4 cloves garlic (minced)
- 3 tablespoons soy sauce
- 2 tablespoons calamansi juice (or lemon juice)
- 3 tablespoons cooking oil
- 2 bay leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
In a bowl, marinate the pork shoulder cubes with soy sauce and calamansi juice for 20 minutes. Set aside.
Heat cooking oil in a large pot over medium heat. Sauté the garlic until golden and fragrant, then add the chopped onion and cook until softened.
Add the marinated pork (reserve the marinade) and cook for 5-7 minutes until the meat is browned on all sides.
Pour in the reserved marinade, tomato sauce, and water. Stir in the bay leaves, salt, and black pepper. Bring to a boil.
Lower the heat to a simmer, cover the pot, and cook for 30-40 minutes or until the pork is tender. Stir occasionally to prevent sticking.
Add the diced potatoes and carrots. Allow to cook for another 10 minutes until the vegetables are slightly tender.
Stir in the diced pork liver and cook for an additional 5-7 minutes until the liver is fully cooked.
Add the diced red and green bell peppers. Simmer for another 3-5 minutes until the bell peppers are tender-crisp.
Taste and adjust seasoning with additional salt or pepper if needed. Remove the bay leaves before serving.
Serve hot with steamed rice and enjoy this classic Filipino comfort dish.
Nutrition Facts
Calories |
2489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.4 g | 195% | |
| Saturated Fat | 43.8 g | 219% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 950 mg | 317% | |
| Sodium | 5468 mg | 238% | |
| Total Carbohydrate | 132.9 g | 48% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 36.3 g | ||
| Protein | 163.2 g | 326% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 321 mg | 25% | |
| Iron | 56.9 mg | 316% | |
| Potassium | 5009 mg | 107% | |
*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.
