Menudo Filipino Recipe Pork: Slow-Cooked Sour and Savory Stew

This Filipino pork stew brings bold, tangy-savory flavors to your table through a slow-cooked process that tenderizes every bite.

I’ve refined this method to balance the sour notes with rich, meaty depth—no shortcuts, just authentic taste.

Ingredients for Menudo Filipino Recipe Pork

Bold flavors start with simple, hearty ingredients for this slow-cooked classic.

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The pork shoulder is non-negotiable—bone-in, well-marbled cuts from Costco or your local butcher give the richest flavor. I always ask for the skin-on pieces (they render down beautifully) and cube them myself. Pork liver adds authenticity—look for fresh, bright red pieces at Asian markets. The hot dogs might seem odd, but Filipino brands like San Miguel are sweeter and fit the dish perfectly (regular works too, don’t stress).

No calamansi? Lemon or lime juice at a 1:1 ratio works, or rice vinegar for tang without citrus. Can’t find pork liver? Skip it—chicken liver is a decent sub. Soy sauce is key—Silver Swan or Datu Puti are the gold standard. Short on time? Use pre-cubed pork stew meat from the grocery store (just sear it well). The tomato sauce can be swapped for crushed tomatoes in a pinch.

This reheats like a dream—actually gets better overnight. Keeps in the fridge for 3-4 days, freezes beautifully for up to 3 months. Portion into containers (the liver and potatoes soften more over time, but that’s half the charm).

Step-by-Step Instructions for Menudo Filipino

This is the method that delivers that perfect balance of sour and savory every time.

Step 1: Sear Pork and Aromatics for Depth

Heat a large pot over medium-high heat and add the 1.5 lb pork shoulder cubes. Sear until the meat turns light brown on all sides, about 5-7 minutes. This creates a flavorful fond that will deepen the stew’s base.

Push the pork to one side and add the 0.25 lb pork liver, 2 whole hot dogs sliced diagonally, 1 whole yellow onion chopped, and 6 cloves garlic cloves minced. Cook for 2-3 minutes until the aromatics soften and the liver loses its raw color.

I always sear the liver briefly here—it prevents it from turning mealy during the long simmer. The hot dogs will plump up slightly, releasing their smoky flavor into the pot.

Step 2: Build the Flavor Foundation

Pour in the 1 cup tomato sauce, 3 tbsp soy sauce, and 1 tsp ground black pepper. Stir to coat all the meat and vegetables, scraping up any browned bits from the bottom. These bits contain concentrated flavor that will enrich the stew.

Add the 2 pieces bay leaves, 2 whole potatoes cubed, 2 whole carrots sliced, and 1 whole bell pepper diced. The potatoes should be uniform in size so they cook evenly. Pour in the 3 cups water and stir to combine.

Here’s the thing—the potatoes and carrots will absorb a lot of the liquid, so don’t be tempted to add more water yet. The liquid should just cover everything at this point.

Step 3: Simmer Until Tender

Bring the mixture to a boil, then reduce the heat to medium-low and cover. Let it simmer gently for 45-50 minutes, stirring occasionally. You’ll know the pork is getting tender when it starts to break apart slightly when prodded with a fork.

The potatoes should be fork-tender but not falling apart. If the liquid reduces too much before the meat is tender, add a splash of water. I’ve found that keeping the heat at a gentle simmer prevents the potatoes from turning to mush.

Real talk: this is where most home cooks rush it. Don’t. The pork shoulder needs this time to become melt-in-your-mouth tender.

Step 4: Finish with Sour Note

Once the pork and vegetables are tender, stir in the 0.25 cup calamansi juice and 1 tsp salt. Taste and adjust the seasoning—the calamansi should provide a bright, tangy contrast to the rich pork and soy.

Let it simmer uncovered for another 5-10 minutes to allow the flavors to meld. The sauce should thicken slightly, coating the back of a spoon. The bell pepper should still retain some of its vibrant color and slight crunch.

If the stew is too thick, add a little water. If it’s too thin, let it reduce further. The final consistency should be somewhere between a thick soup and a thin stew.

Essential Equipment for Great menudo filipino recipe pork

The Right Pot

A heavy-bottomed 5-6 quart Dutch oven is my go-to for menudo—it distributes heat evenly and retains it perfectly. I swear by my Le Creuset for this, but a good enamel-coated cast iron from Lodge works just as well at half the price. 🔥

Wooden Spoon Essential

You’ll want a wooden spoon for stirring to avoid scratching your pot. The flat edge helps scrape up all those flavorful browned bits from the bottom. I keep mine hanging on a hook right by the stove for easy access.

Sharp Knife Matters

A 8-inch chef’s knife makes quick work of cubing the pork and chopping veggies. I use a Wüsthof—it holds its edge even through tough pork shoulder. Keep it sharp; a dull knife is more dangerous and makes prep a chore.

Measuring Tools

Accurate measurements matter for the balance of sour and savory. I use OXO Good Grips measuring cups and spoons—they’re durable and the markings are easy to read. A 1-cup measure for the tomato sauce and tablespoon for soy sauce are must-haves.

Citrus Juicer

For the calamansi juice, a simple handheld citrus reamer works perfectly. If you’re using a lot of citrus in your cooking, consider a lever-style juicer—I got mine at a local Asian market and it’s a game-changer for efficiency. 💛

Tasting Spoon

Always taste as you go, especially when adjusting the sour note at the end. A small stainless steel spoon won’t react with the acids and gives you an accurate read on the flavor. I keep a few on hand just for this purpose.

Frequently Asked Questions