Pork Menudo Recipe Del Monte: Filipino-Style Stew With Savory Tomato Base

This Filipino pork menudo brings bold, comforting flavors to your table with a rich tomato base. I developed this version after falling in love with the dish at a Portland food festival years ago.

The secret lies in balancing savory pork with sweet vegetables and tangy tomato sauce. Del Monte tomatoes add consistent quality, while potatoes and carrots soak up the flavorful broth during cooking.

What emerges is a hearty stew with tender pork pieces, soft vegetables, and a sauce that’s both savory and slightly sweet. The aroma alone will have everyone gathered around the kitchen.

Perfect for family dinners or special occasions, this dish tastes even better the next day. Here’s how to make it at home.

Ingredients for Pork Menudo Recipe Del Monte

Rich tomato base meets tender pork and sweet veggies. Pantry staples plus a quick grocery run.

The pork shoulder is key here—look for well-marbled pieces at your butcher or grocery store. I grab mine from Safeway or Fred Meyer when they’ve got it on sale. Del Monte tomatoes are non-negotiable for that consistent, slightly sweet flavor (the canned stuff from Italy is great too, but pricier). Potatoes and carrots should be firm and fresh—avoid the pre-cut kind, they go mushy too fast.

No pork shoulder? Pork belly or country-style ribs work in a pinch. Skip the hot dogs if you must, but they add that classic Filipino touch. Golden raisins can stand in for regular raisins if that’s what you’ve got. For extra depth, a splash of fish sauce (yes, really) or Worcestershire does wonders. Bell pepper color doesn’t matter—use what’s on hand.

This stew tastes even better the next day once the flavors meld. Keeps 4-5 days in the fridge, freezes beautifully for 3 months. Leftovers reheat like a dream—just add a splash of water if it’s too thick.

Step-by-Step Instructions for Filipino-Style Pork Menudo

Here’s the method. Straightforward, tested, works every time.

Step 1: Sear the Pork and Aromatics

Heat a large pot over medium-high heat. Add the 1.5 lb Pork Shoulder cubes and sear until lightly browned on all sides, about 5-7 minutes. This builds a flavor foundation that makes all the difference.

Push the pork to one side and add the diced onion, minced garlic cloves, and diced bell pepper. Sauté for 2-3 minutes until the onion turns translucent and the garlic is fragrant. Don’t let the garlic burn—it turns bitter fast.

Step 2: Build the Tomato Base

Pour in the 2 cans Del Monte Diced Tomatoes (with juices) and 1 cup Tomato Sauce. Stir to combine with the pork and aromatics. The tomatoes should sizzle when they hit the hot pot.

Add the 2 tbsp Soy Sauce, 1 tsp Salt, and 0.5 tsp Black Pepper. Stir well to distribute the seasonings evenly. This is where the dish starts to develop its rich, savory character that Filipino menudo is known for.

Step 3: Add Vegetables and Simmer

Incorporate the peeled and cubed potatoes, peeled and sliced carrots, 2 pieces Bay Leaf, and 2 whole Hot Dog Slices. Pour in the 2 cups Water and stir to combine.

Bring the mixture to a boil, then reduce heat to low. Cover and let it simmer for 30-35 minutes or until the potatoes are tender when pierced with a fork. Check occasionally and add a splash of water if it gets too dry.

Step 4: Finish with Raisins and Adjust Seasoning

Stir in the 0.25 cup Raisins and simmer for another 5 minutes. The raisins plump up slightly and add a subtle sweetness that balances the dish perfectly.

Taste and adjust seasoning if needed. The sauce should be thick enough to coat the back of a spoon. If it’s too thin, simmer uncovered for a few more minutes. Discard the bay leaves before serving.

Step 5: Rest and Serve

Remove from heat and let the menudo rest for 5-10 minutes. This allows the flavors to meld together beautifully. The pork should be fork-tender, and the vegetables should have absorbed all the delicious tomato and soy flavors.

Serve hot over steamed rice. Each spoonful should deliver tender pork, soft vegetables, and that signature tomato-based sauce with a hint of sweetness from the raisins. The hot dog slices add a touch of authenticity that’s uniquely Filipino.

Storing and Reheating This Dish

Refrigerator Storage

Let your menudo cool completely before storing—I usually wait about 2 hours at room temperature. Transfer to airtight containers (I love my glass Pyrex set) and refrigerate at 40°F or below. It stays fresh for 4-5 days and the flavors actually deepen overnight. ❄️

Freezer Storage

For longer storage, freeze in quart-sized freezer bags laid flat to save space. Portion into meal-sized amounts—2 cups per bag works well for my family. Squeeze out excess air to prevent freezer burn. It keeps beautifully for 3 months without losing quality.

Thawing Method

Move frozen menudo to the fridge 24 hours before reheating. For a quick thaw, submerge the sealed bag in cold water, changing the water every 30 minutes. Never thaw at room temperature—it’s unsafe and affects texture.

Stovetop Reheating

My preferred method: pour menudo into a pot, add ¼ cup water to loosen the sauce, and heat over medium-low for 10-15 minutes. Stir occasionally and taste—you may need to adjust salt as flavors concentrate during storage. 🔥

Microwave Option

For quick meals, microwave single portions covered with a damp paper towel. Use 70% power in 2-minute intervals, stirring between each. Add a splash of water if it looks dry. Always heat to 165°F before serving.

Frequently Asked Questions