Cooking pork menudo is like telling a story. Every step adds a layer, every ingredient has a role, and together they create something meaningful. You’re not just following a recipe; you’re bringing together tradition, flavor, and a bit of patience.
Pork Menudo
The Ingredients: A Cast of Flavorful Characters
To make a good pork menudo, you need a strong lineup. Here’s what you’ll gather:
- Pork: About 1 pound of pork belly or shoulder, cut into cubes. It’s your main character, the base that everything else will support.
- 250 g Pork Liver: Optional but important. If you’re willing to add it, it gives a rich depth. If not, it’s okay—you can still make magic without it.
- 2 medium each Potatoes and Carrots: Diced into small cubes. They add texture and sweetness.
- 1 cup Tomato Sauce and 1 can Tomato Paste: For that signature savory-tangy base.
- 1/2 cup Green Peas: A burst of freshness at the end.
- 1-2 Onions and 5 cloves Garlic: Your aromatic duo, laying the foundation.
- 2 tbsp each Soy Sauce and Vinegar: For that iconic balance of salty and tangy.
- 1-2 Bay Leaves: They add subtle warmth and a hint of nostalgia.
- 1 Bell Peppers: Red and green, chopped for a bit of color and crunch.
- Salt, Sugar, and Pepper: To adjust and perfect the flavor.
Step-by-Step Instructions: Crafting Your Pork Menudo Story
Step 1: Start with the Aromatics
Heat a bit of oil in a large pan or pot. Add chopped onions and minced garlic. Let them sizzle until the onions are translucent, and the garlic is fragrant. This step isn’t just cooking—it’s setting the scene, creating the aroma that tells everyone in the house something delicious is coming.
Step 2: Brown the Pork
Add your cubed pork, spreading it out so each piece gets a chance to brown. Don’t rush this step. Browning the meat caramelizes its natural sugars and builds a rich base flavor. Once the pork is nicely seared, pour in soy sauce and vinegar. But here’s a trick: don’t stir right away. Let the flavors mingle and settle in.
Step 3: Develop the Sauce
Stir in tomato sauce and a bit of tomato paste. The paste adds a concentrated punch of flavor. Throw in a couple of bay leaves and let the whole thing simmer. It should start to look like something that could warm your soul. If you’re using pork liver, add it now. It needs time to tenderize and release its robust flavor into the sauce.
Step 4: Bring in the Vegetables
Next, add your diced potatoes and carrots. They should be small enough to cook evenly but big enough to be a substantial bite. Let them simmer until they’re almost tender, soaking up that rich sauce along the way.
Step 5: Add the Final Touches
Now, it’s time for the bell peppers and green peas. They don’t need much time—just a few minutes to stay vibrant and crisp. Taste your sauce and adjust as needed. A bit of salt, a dash of sugar, a grind of pepper. This is where you make the dish your own, where you give it that finishing touch.
Serving: More Than Just a Meal
Menudo is best served over a warm bed of rice. But here’s the thing: it’s more than food. It’s a dish that invites conversation, that asks you to sit a while longer and savor. It’s about sharing, about making memories. And when you serve it, serve it with pride. You’ve put time and care into every step.
Here are a few variations of Filipino menudo, each with its own twist!
Menudo with Hotdogs and Pineapple (Kid-Friendly Variation)
This version is perfect for families, especially kids, as it adds sweetness and a bit of fun with sliced hotdogs and pineapple chunks.
Menudo with Chickpeas and Raisins (for Added Sweetness)
Adding chickpeas and raisins is a twist that adds a unique texture and touch of sweetness to the traditional menudo.
Menudo with Ketchup and Banana (A Filipino Twist)
Some families use banana ketchup to add a sweet-savory Filipino flair. The ketchup adds sweetness and extra depth to the tomato base.
Menudo Guisado (Stir-Fried Menudo)
Menudo Guisado skips the soupy consistency and is cooked with less sauce, resulting in a thicker, almost dry stir-fried version. It’s perfect for those who want all the flavor without too much liquid.
Menudo sa Atay ng Manok (Chicken Liver Menudo)
For a different protein twist, this variation substitutes pork liver with chicken liver, giving it a milder taste and a different texture.
Menudo with Quail Eggs
Adding quail eggs to menudo creates a heartier, richer dish, and the eggs absorb the flavorful sauce, making it extra delicious.
Seafood Menudo
This coastal-inspired variation uses seafood, usually shrimp or fish fillets, to create a lighter, fresher dish. It’s ideal for pescatarians who want to try menudo with a twist.
Menudo sa Tokwa (Menudo with Tofu)
For a vegetarian or lighter option, this version replaces meat with tofu while keeping the familiar flavors of menudo.
Spicy Menudo
For those who enjoy a bit of heat, spicy menudo adds chili peppers or hot sauce to the traditional recipe, giving the dish a kick without overpowering its classic flavors.
Menudo sa Gata (Menudo with Coconut Milk)
A fusion of Filipino flavors, this menudo incorporates coconut milk (gata) for a creamier, richer sauce that balances the acidity of the tomato sauce.
