Pork Menudo Recipe Kawaling Pinoy: Traditional Filipino Stew With Rich Tomato Sauce

This traditional Filipino stew brings generations of family meals to your table with its rich, hearty flavors. The dish combines tender pork with potatoes, carrots, and a vibrant tomato sauce that defines classic comfort food.

I’ve perfected this recipe to stay true to its roots while making it easy for home cooks. The slow simmering process allows the flavors to meld beautifully, creating a savory and satisfying meal that’s both familiar and deeply comforting.

What sets this version apart is the balance of tangy tomato sauce and the natural sweetness of the vegetables. Each bite delivers the warmth and depth that makes this stew a beloved staple.

Serve it over steamed rice for the full experience. Here’s how to make it.

Ingredients for Pork Menudo Recipe Kawaling Pinoy

Traditional Filipino comfort in a pot: pork, potatoes, carrots, and rich tomato sauce come together beautifully.

The pork shoulder is non-negotiable for authentic flavor and texture. Bone-in pieces add depth, but boneless works if that’s what’s available. Filipino markets often carry pre-cut pork for menudo, saving prep time. Look for marbling—this fat renders down during the long simmer, creating that signature richness. If using chicken liver (a traditional addition), ensure it’s fresh and soak it in milk for 10 minutes to mellow the flavor before cooking.

No pork shoulder? Pork belly or picnic ham can substitute, though the texture will differ slightly. Fish sauce can be swapped with soy sauce at a 1:1 ratio, but the umami depth won’t be quite the same. Fresh tomatoes can replace tomato sauce—use about 4 medium tomatoes, peeled and blended. For a shortcut, San Marzano canned tomatoes work well. The bell pepper can be omitted, but it adds a nice sweetness and color.

This stew tastes even better the next day, so make it ahead. Store in the fridge for up to 4 days or freeze for 3 months. Reheat gently to preserve the pork’s tenderness. Always remove the bay leaves before serving—they’re for flavor, not eating!

Step-by-Step Instructions for Pork Menudo

This traditional Filipino stew comes together with simple steps and rich, layered flavors.

Step 1: Sear the Pork Shoulder and Chicken Liver

Heat the 2 tbsp cooking oil in a large pot over medium-high heat. Add the 1.5 lb pork shoulder cubes and sear until brown on all sides—this should take about 5-7 minutes. The pork will release its juices, but keep cooking until they evaporate and the meat develops a deep golden crust.

Push the pork to one side and add the 0.25 lb chicken liver. Cook for 2-3 minutes until the liver is no longer pink on the outside. This step builds the rich, meaty base of your stew. Remove everything from the pot and set aside.

Step 2: Sauté the Aromatics for Depth of Flavor

In the same pot, add the diced onion, minced 4 cloves garlic cloves, and diced green bell pepper. Sauté over medium heat for 3-4 minutes until the onion turns translucent and you can smell the garlic’s aroma filling your kitchen.

Add the 2 tbsp soy sauce and 1 tbsp fish sauce, and stir to deglaze the pot, scraping up all those browned bits from the pork. This is where the magic happens—those bits are packed with flavor.

Step 3: Simmer the Stew to Tenderness

Return the pork and chicken liver to the pot. Pour in the 2 cups tomato sauce, 2 cups water, and 2 pieces bay leaves. Stir everything together, then bring to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for 45 minutes.

After 45 minutes, add the 2 whole potatoes (cubed) and 2 whole carrots (sliced). Simmer uncovered for another 20-25 minutes until the pork is fork-tender and the potatoes and carrots are soft. This uncovered simmer thickens the sauce naturally.

Step 4: Season and Finish for Perfect Balance

Stir in the 1 tsp salt and 0.5 tsp black pepper. Taste and adjust the seasoning if needed—you want the flavors to pop but not overpower. The green bell pepper should still have a slight bite, so add it back in now if you removed it earlier.

Let the menudo simmer for an additional 5 minutes to meld all the flavors together. The sauce should be thick enough to coat the back of a spoon, and the pork should fall apart easily. Discard the bay leaves before serving this hearty, comforting dish.

Flavor Customization for This Recipe

Spice It Up

For heat lovers, add 1-2 siling labuyo (bird’s eye chili) or ½ tsp chili flakes while sautéing aromatics. This adds authentic Filipino heat without overpowering the stew. I love the extra kick it brings to each bite. 🌶️

Sweet Twist

Balance the tangy tomato sauce with 1 tbsp brown sugar or 1 tsp honey during the final simmer. This subtle sweetness complements the savory pork beautifully, especially if you prefer a milder flavor profile.

Extra Umami

Boost depth with 1 tbsp oyster sauce or 1 tsp Worcestershire sauce when adding the fish sauce. These ingredients enhance the stew’s richness, making it even more satisfying. I always keep Lee Kum Kee oyster sauce on hand for this.

Vegetable Boost

Add ½ cup green peas or 1 cup chopped cabbage with the potatoes for extra texture and nutrition. These vegetables soak up the sauce beautifully while adding freshness to the dish.

Coconut Milk Version

For a creamier stew, stir in ½ cup coconut milk during the last 10 minutes of cooking. This variation, inspired by Bicolano cuisine, creates a richer, slightly sweet sauce that pairs wonderfully with rice.

Citrus Brightness

Finish with a squeeze of calamansi or lemon juice just before serving. The citrus cuts through the richness and brightens all the flavors. This simple trick makes the stew taste even more vibrant. 💛

Frequently Asked Questions