Filipino pork menudo is a comforting tomato-based stew of diced pork, potatoes and carrots, often with a little liver for depth. Marinate the pork, build a base of garlic, onion and tomato, then simmer until tender — about an hour start to finish. Serve hot with plenty of rice.

Menudo is one of those everyday Filipino dishes that shows up at family lunches, baon (packed lunch), and even fiestas. It is hearty, budget-friendly, and endlessly forgiving — you can dress it up with hotdogs and raisins for a party, or keep it plain and homey for a weekday. Despite the name, it has nothing to do with Mexican menudo (a tripe soup). The Pinoy version is all about tender pork in a savoury, slightly sweet tomato sauce.

If you already love Filipino adobo or a good pot of sinigang, menudo belongs in your regular rotation. It uses the same humble pantry staples and rewards a little patience. For more everyday mains, browse the full Kusina recipe collection.

What makes a good menudo

A good menudo balances three things: tender pork, a rich tomato sauce that is savoury before it is sweet, and vegetables that keep a little bite. The most common mistake at home is rushing the pork. Diced pork shoulder needs a gentle simmer to soften; if you throw in the potatoes and carrots too early, they turn to mush before the meat is ready.

The second thing that separates a home-style menudo from a flat one is the base — the ginisa (sauteed aromatics) of garlic, onion and fresh tomato. Cooking these down properly builds the backbone of flavour before the tomato sauce even goes in. Take your time here; it is worth the extra few minutes.

Do you need liver?

Traditional menudo includes pork liver (atay), which gives a subtle richness and slightly earthy depth. It is optional. If you are not a fan, leave it out, or stir in a tablespoon of liver spread near the end for that classic flavour without the texture. When you do use fresh liver, add it in the last few minutes only — overcooked liver turns grainy and hard.

Ingredients

  • 1 kg pork shoulder (kasim), cut into 2 cm cubes
  • 150 g pork liver, cubed (optional)
  • 2 tablespoons soy sauce
  • 2 tablespoons calamansi or lemon juice
  • 3 tablespoons cooking oil
  • 6 cloves garlic, minced
  • 1 medium onion, chopped
  • 2 medium tomatoes, chopped
  • 1 cup tomato sauce
  • 1.5 cups water or pork broth
  • 2 medium potatoes, cubed
  • 1 large carrot, cubed
  • 1 red bell pepper, diced
  • 2 bay leaves (laurel)
  • 2 tablespoons raisins (optional, for a sweeter style)
  • 1 teaspoon sugar
  • Salt and ground black pepper to taste

How to cook pork menudo

  1. Marinate the pork. Toss the cubed pork with soy sauce and calamansi juice and let it sit for 15 minutes. This seasons the meat from the inside and adds a gentle tang.
  2. Build the base. Heat the oil in a heavy pot over medium heat. Saute the garlic until fragrant, add the onion until soft and translucent, then the tomatoes. Cook until the tomatoes break down into a soft, jammy paste.
  3. Sear the pork. Add the marinated pork (reserve the marinade) and cook, stirring, until it changes colour and releases some fat. Pour in any leftover marinade.
  4. Simmer until tender. Add the tomato sauce, water or broth, and bay leaves. Bring to a boil, then lower the heat, cover, and simmer for 30 to 40 minutes. Stir now and then and add a splash of water if it gets dry. The pork should be fork-tender before you add anything else.
  5. Add the vegetables. Stir in the potatoes and carrots. Cook uncovered for 8 to 10 minutes until they are almost soft.
  6. Finish. Add the bell pepper, raisins and sugar. If using liver, add it now and cook for just 3 to 5 minutes. Season with salt and pepper to taste.
  7. Rest and serve. Let the menudo sit off the heat for a few minutes so the sauce settles and thickens. Serve hot with steamed rice.

Tips for the best menudo:

  • Fry the potatoes lightly before adding them if you want them to hold their shape and not fall apart in the sauce.
  • Do not drown it. Menudo should be saucy but thick enough to cling to rice, not soupy. Simmer uncovered at the end to reduce.
  • Taste before you sweeten. Good tomatoes already bring sweetness; add sugar a little at a time.
  • Menudo tastes better the next day. If you have time, make it ahead and reheat gently.

Fiesta-style variations

For a celebration menudo, brown a few sliced hotdogs with the pork, use a bit more tomato sauce, and be generous with the raisins for that sweet-savoury party flavour. Some families add chickpeas (garbanzos) or green peas for colour and texture, and a splash of the liquid from the raisins for extra depth. A dash of fish sauce (patis) instead of some of the salt rounds everything out.

If you prefer chicken, the same method works beautifully — swap in bite-sized chicken thigh and cut the simmering time roughly in half. That version is sometimes called chicken menudo or afritada, depending on the household.

Serving and storing

Menudo is a rice dish through and through. Steamed white rice is classic; garlic fried rice makes it feel like a treat. A small side of atchara (pickled green papaya) or a simple cucumber-tomato salad cuts the richness nicely. It also makes excellent baon, since it reheats well and only improves overnight.

To store, cool it completely, then refrigerate in a covered container for up to three days. Reheat on the stove over low heat with a splash of water to loosen the sauce. It freezes well too — just leave the potatoes slightly firm, as they soften further on reheating.

Once you are comfortable with menudo, try its cousins from the same tomato-sauce family: giniling (Filipino picadillo) and afritada. And if you want a lighter meal to balance all this hearty food, a bowl of Filipino sopas is the perfect companion on a rainy day.