Pork menudo is a Filipino dish that combines three meats, pork, liver and hot dog sausages with vegetables in a stew sweetened with raisins.
Yes, it is a strange-sounding collection of ingredients, but it is delicious, and it will come together in around 90 minutes, and can be made in advance.
Filipino Pork and Liver Stew
Filipino cuisine is loaded with dishes that have a distinct European "vibe".
Recipes like beef caldereta, Filipino (Jolibee) spaghetti, and even, to some extent, adobo pork chops all have European leanings hidden behind Filipino sparkle.
The Filipino pork menudo recipe is no different; it looks very much like a European stew.
However, a stroll through the recipe list is sure to have most scratching their heads. I'm not gonna lie, it sounds odd, pork, pork liver, hotdog sausages, raisins, fish sauce, passata.
Do not let the oddness put you off, because this is as tasty as a tasty thing that's been dipped in extra tasty sauce!
The pork shoulder is beautifully soft and succulent, and the liver provides deep savoury flavours, which are needed to balance the sweetness of the raisins.
The hotdog sausages, soy sauce and fish sauce provide a wonderful overall seasoning to a sauce that is nothing short of exceptional.
If you have a love of savoury flavours contrasted with a little sweetness, then this recipe is perfect for you!
Frequently Asked Questions
Do I have to add the liver?
You could omit the liver if you really don't like it. However, the liver provides earthy, iron-rich tones that perfectly balance the sweetness of the raisins.
Hot Dog sausages, really?
Yup, you read that right, hot dog sausages are a common theme in some Filipino dishes. I've even seen some folk suggest that a Menudo isn't right without them!
Do I have to use fish sauce?
No, you can replace it with an extra tablespoon of soy sauce. It will give a similar level of seasoning, but the flavour will not quite be the same.
Can I cook this in a slow cooker?
Yes, this will cook in about 5-6 hours on low in a slow cooker. However, you will be unable to reduce the sauce at the end, as I like to do.
You could reduce the water as much as possible by just ensuring that the meat is just submerged before cooking.
Can I make this in advance?
Yes, like most stews, this recipe is wonderful after being kept in the fridge for a day or two.
It will also freeze for up to 3 months.
Serving Suggestions
I consider this pork menudo to be the perfect one-bowl, one-pan complete meal.
It is hearty, full of veggies, there's plenty of meat and loads of sauce to go around. Although some French baguette to mop up the sauce at the end is a great idea!
However, if you want to serve this with sides, it will go a bit further, and it will comfortably serve 4.
Given the fact that there are plenty of vegetables in this dish, I would probably choose rice as the side for this recipe.
The fact that there is loads of sauce means that I would avoid anything that is "flavoured", because those flavours would likely get lost. So opt for some plain white or brown rice and call it a day.
Equipment Used
I only mention specific brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/Stovetop.
- 24cm or 10" saucepan with a lid.
- Chopping board.
- Kitchen knife.
- Vegetable peeler.
- Chopping board.
- Stirring and serving spoons.
- A combination of weighing scales, a measuring jug, measuring cups and spoons.
Filipino Pork Menudo Recipe
Ingredients
- 350 g Pork Shoulder 12oz
- 100 g Pork Liver 3½oz
- 4-6 Small Hot Dog Sausages 100g
- 1 Large Red Onion 200g
- 1 Medium Carrot 150g
- 2 Medium Potatoes 350g
- 4 Garlic Cloves
- 2 tablespoon Cooking Oil
- 3 tablespoon Soy Sauce
- 1 tablespoon Fish Sauce
- 200 g Passata ¾ Cup
- 375 ml Water 1½ Cups
- 35 g Raisins ⅓ Cup
- 1 Bay Leaf
Instructions
- Cut the pork into 15-20mm (½-¾") cubes.
- Cut the liver into 10-12mm (½") cubes.
- Chop the hot dog sausages into 20mm (¾") lengths.
- Heat a 24cm or 10" saucepan over a medium-high heat, and when it is hot, add the cooking oil followed by the pork. Brown well, stirring occasionally. This should take between 7 and 10 minutes
- Whilst the pork is cooking, prepare the vegetables. Peel the red onion, then cut it into a 15-20mm (½-¾") dice.
- Cut the carrot into 10-12mm (½") long rounds.
- Peel the potato and cut it into a 20mm (¾") dice.
- Bash the garlic cloves with the side of a knife, peel off the paper-like skin and chop the cloves as finely as you can.
- By now, the pork should be browned.Toss in the chopped liver, hot dog sausages and garlic, then stir for 2 minutes.
- Add the potatoes, carrots and red onions, and give the pot a stir.
- Pour in the soy sauce, fish sauce, passata and just enough water to cover the stew, this should be around 375ml (1½ Cups). Add the raisins and the bay leaf, stir to combine.Add a lid and reduce the heat to low, and simmer for 45 minutes.
- I like to remove the lid and reduce the sauce over a medium heat for 10 minutes before serving. This step is optional.
