This Filipino stew delivers comfort in every spoonful, combining tender ground pork with potatoes and carrots in a rich tomato sauce. I’ve refined the technique to balance hearty flavors with simple preparation, making it accessible for home cooks.
The dish simmers low and slow, allowing the pork to absorb the tangy tomato base while the vegetables soften to perfection. A touch of soy sauce and calamansi—if you can find it—adds depth without overpowering the natural sweetness of the ingredients.
What emerges is a hearty, savory one-pot meal that’s as satisfying as it is straightforward. The potatoes soak up the sauce, while the carrots add a subtle sweetness that complements the pork beautifully.
Serve it steaming hot over rice for a meal that feels like a warm embrace. Here’s how to make it right.
Ingredients for Ground Pork Menudo Recipe Panlasang Pinoy
Ground pork, potatoes, and carrots form the heart of this rich tomato-based stew.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Pork 🥩 | 1 ½ lb | 80/20 fat ratio preferred |
| Russet Potatoes 🥔 | 3 whole | Peeled and cubed |
| Carrots 🥕 | 3 whole | Peeled and sliced |
| Tomato Sauce 🍅 | 2 cups | Quality canned preferred |
| Soy Sauce 🫒 | ¼ cup | Low-sodium variety works |
| Calamansi Juice 🍋 | 2 tbsp | Or substitute lime juice |
| Garlic Cloves 🧄 | 6 cloves | Minced finely |
| Yellow Onion 🧅 | 1 whole | Diced medium |
| Bay Leaves 🌿 | 2 pieces | Dried, whole |
| Ground Black Pepper 🌶️ | 1 tsp | Freshly ground preferred |
| Salt 🧂 | 1 tsp | Adjust to taste |
| Olive Oil 🫒 | 2 tbsp | For sautéing aromatics |
| Bell Pepper 🌶️ | 1 whole | Diced, any color |
| Chicken Broth 🥣 | 1 cup | Low-sodium preferred |
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The pork quality matters here. Ground pork with 80/20 fat ratio yields the best texture—leaner blends can dry out during the long simmer. Most mainstream grocers carry it, but Asian markets often have fresher options with better marbling. For the tomato sauce, San Marzano brands offer superior depth, though any quality canned sauce works. Potatoes should be firm and free of green spots (indicates solanine).
No calamansi? Lime or lemon juice at equal amounts is the closest substitute. Fresh tomatoes can replace canned sauce (about 4 large tomatoes, peeled and blended). For a vegetarian twist, mushrooms or textured vegetable protein stands in well for pork. Soy sauce alternatives? Tamari for gluten-free or coconut aminos for a different flavor profile. Bell peppers add color—skip if unavailable.
This stew improves overnight. Store in airtight containers for up to 4 days in the fridge or 3 months frozen. Reheat gently to preserve the potato texture (they can turn mushy if boiled vigorously). The flavors deepen significantly after resting, making it ideal for meal prep.
Why You’ll Love This Recipe
- One Pot Wonder: I love how everything—ground pork, potatoes, even the carrots—simmer together in one pan. No juggling multiple dishes.
- Rich, Hearty Taste: The combo of tomato sauce and soy sauce gives it that deep, savory-sweet flavor that’s pure comfort in a bowl.
- Weeknight Rescue: Between us, this is my go-to for busy evenings when I need something filling and fast.
- Budget Stretcher: Ground pork and potatoes make it super affordable, and it feeds my whole family with leftovers for lunch the next day.
Step-by-Step Instructions for Ground Pork Menudo
Master the technique for this classic Filipino stew with precise timing and layering of flavors.
Step 1: Sauté Aromatics to Build Flavor Foundation
Heat the 2 tbsp Olive Oil in a large pot over medium heat. Add the diced Yellow Onion and cook for 3-4 minutes until translucent and just beginning to soften at the edges. This creates the sweet, aromatic base that defines the dish.
Add the minced Garlic Cloves and sauté for 30-45 seconds until fragrant but not browned. Browning garlic can introduce bitterness, so keep the heat moderate. Stir in the diced Bell Pepper and cook for another 2 minutes to mellow its raw edge.
Step 2: Brown Ground Pork for Depth
Increase heat to medium-high and add the 1.5 lb Ground Pork. Break it up with a wooden spoon and cook for 6-8 minutes, stirring occasionally, until the pork is no longer pink and begins to develop a light golden crust. This browning step adds complexity to the flavor profile.
Season with the 1 tsp Salt and 1 tsp Ground Black Pepper during cooking. The pork should be fully cooked through and slightly caramelized in spots. Drain excess fat if necessary, but leave about 1 tbsp in the pot for flavor.
Step 3: Develop Sauce and Simmer Vegetables
Pour in the 2 cups Tomato Sauce, 0.25 cup Soy Sauce, and 1 cup Chicken Broth. Add the 2 pieces Bay Leaves and stir to combine. Bring the mixture to a gentle boil, then reduce heat to medium-low and let it simmer for 5 minutes to meld the flavors.
Add the peeled and cubed Russet Potatoes and peeled and sliced Carrots. These hearty vegetables need time to soften. Simmer for 15-18 minutes until the potatoes are tender when pierced with a fork and the carrots have lost their crispness.
Step 4: Finish with Bright Acid and Final Adjustments
Stir in the 2 tbsp Calamansi Juice during the last 2 minutes of cooking. This acid brightens all the flavors and balances the richness of the pork and tomato sauce. Taste and adjust seasoning if needed—the soy sauce and calamansi may require additional Salt or Ground Black Pepper depending on your preference.
Remove the 2 pieces Bay Leaves before serving. The stew should have thickened slightly, with the potatoes and carrots fully tender and the sauce rich and flavorful. Let it rest for 5 minutes off the heat to allow the flavors to deepen before serving hot over steamed rice.
Pro Tips For Making Ground Pork Menudo Recipe Panlasang Pinoy
- Brown the Pork First: Cook the ground pork on medium-high heat until deeply browned before adding liquids—this builds a rich base flavor that tomato and soy sauce can’t fake. I learned this the hard way after too many bland batches.
- Cut Potatoes Evenly: Slice those russets into 1-inch cubes so they cook through in the same 10-12 minutes as the carrots. Sounds picky, but nothing ruins menudo like half-raw spud chunks.
- Skip the Watery Sauce: Reduce the tomato sauce for 3-4 minutes before adding the pork back in—it thickens naturally and clings to every bite instead of pooling at the bottom.
- Add Soy Sauce Late: Stir in the soy sauce during the last 5 minutes of cooking to keep its saltiness sharp and prevent the dish from turning too dark. My grandmother swore by this, and she was right.
Make-Ahead Tips for Leftovers
Overnight Flavor Boost
This stew actually tastes better the next day after the flavors meld overnight in the fridge. I always make a double batch—I’ve found the potatoes absorb the sauce beautifully after 12-24 hours. Just store in an airtight container once completely cooled. 💡
Freezer Meal Prep
Portion into quart-size freezer bags (they stack flat to save space) and freeze for up to 3 months. My trick: Freeze in single-serving portions so I can grab exactly what I need. Label with the date—trust me, you’ll forget otherwise.
Thawing Method
Transfer from freezer to fridge 24 hours before reheating. For faster thawing, submerge the sealed bag in cold water, changing the water every 30 minutes. Never thaw at room temperature—safety first!
Reheating Tips
Add ¼ cup water or broth when reheating on the stove over medium-low heat for 10-15 minutes. This prevents the potatoes from turning mushy. Stir occasionally for even heating. 🔥
Rice Pairing Prep
Cook fresh rice when reheating the stew—it pairs best with steaming hot rice. I use my rice cooker’s timer function so it finishes just as the stew is ready. The contrast of hot rice with the rich stew is unbeatable.
Make-Ahead Shortcut
Prep all veggies the night before and store in the fridge in separate containers. The morning of cooking, you can start browning the pork immediately. This cuts active prep time in half.
Nutrition Facts
Frequently Asked Questions
Can I use regular pork instead of ground?
Yes, but cut it into ½-inch cubes for even cooking. Ground pork cooks faster and absorbs flavors better, so expect a slightly longer simmer time with chunks.
What if I don’t have calamansi juice?
Substitute 2 tbsp lime or lemon juice for the same bright acidity. The flavor will be slightly different but still delicious.
How do I know when the potatoes are done?
Pierce them with a fork—they should slide off easily after 15-18 minutes of simmering. Overcooking turns them mushy.
Can I make this in a slow cooker?
Sauté the aromatics first, then cook on low for 6-7 hours or high for 3-4 hours. Perfect for busy days.
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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