Pork Menudo Recipe Panlasang Pinoy: Savory Filipino Stew With Potatoes and Hotdogs

This hearty Filipino stew brings comfort to any dinner table with its rich tomato-based sauce and tender pork pieces. The combination of potatoes, hotdogs, and vegetables creates a satisfying one-pot meal that’s both filling and flavorful.

I’ve perfected this version to stay true to its traditional roots while keeping the process simple. The key is slow-cooking the pork until it’s fall-apart tender, allowing the flavors to meld beautifully. Every spoonful delivers a taste of home.

The dish balances savory, slightly sweet, and tangy notes, thanks to the addition of calamansi or a touch of vinegar. It’s a dish that improves with time, making leftovers even more delicious the next day.

Serve it over steamed rice for a complete, comforting meal that’s sure to become a family favorite. Here’s how to make it right.

Ingredients for Pork Menudo Recipe Panlasang Pinoy

This comforting stew brings together pork, potatoes, and hotdogs in a rich tomato sauce.

The pork shoulder is key here—look for good marbling at your butcher or grocery store (I grab mine at Filipino markets when possible). The hotdogs add that nostalgic touch; Vienna or Purefoods are traditional if you can find them. Potatoes should be waxy (like Yukon Gold) so they hold shape. Don’t skip the calamansi—it’s the secret to that bright, tangy finish.

No calamansi? Lime or lemon juice works (start with 1 tbsp, taste, then add more). Swap hotdogs for sliced sausage if that’s what you’ve got. Fresh tomatoes can replace tomato sauce—4-5 medium, blended. For extra veg, toss in green beans or peas. The soy sauce balances the sweetness, but coconut aminos work in a pinch.

This tastes even better the next day once flavors meld. Keeps in the fridge for 4-5 days or freeze for 3 months. Leftovers reheat beautifully—just add a splash of water if it’s too thick (the potatoes soak up liquid as it sits).

Step-by-Step Instructions for Pork Menudo

Here’s the method I use to build layers of flavor in this comforting stew.

Step 1: Brown the Pork and Hotdogs

Heat the 2 tbsp vegetable oil in a large pot over medium-high heat. Add the 1.5 lb pork shoulder cubes and sear until golden brown on all sides, about 5-7 minutes. This step builds a flavorful fond at the bottom of the pot.

Remove the pork and set aside. In the same pot, add the 2 whole hotdogs (already sliced diagonally) and brown lightly for 2-3 minutes. The hotdogs will release their smoky flavor into the oil, enhancing the overall taste of the dish.

Step 2: Sauté Aromatics and Vegetables

Reduce heat to medium and add the onion, garlic cloves, carrots, and potatoes. Sauté for 3-4 minutes until the onion becomes translucent and you can smell the garlic’s aroma wafting up.

Add the green bell pepper and cook for another 2 minutes. The peppers should soften slightly but retain some crispness. I always stir frequently to prevent the garlic from burning, which would add a bitter taste to the stew.

Step 3: Simmer with Sauces and Seasonings

Return the pork to the pot and pour in the 2 cups tomato sauce, 2 cups water, 2 tbsp soy sauce, 2 tbsp calamansi juice, 1 tsp salt, and 0.5 tsp black pepper. Stir well to combine all the ingredients.

Add the 1 whole bay leaf and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for 40-45 minutes until the pork is tender and the potatoes are easily pierced with a fork.

Step 4: Adjust and Finish the Stew

After simmering, taste and adjust the seasoning if needed. The flavors should be balanced—tangy from the calamansi, savory from the soy sauce, and rich from the tomato base.

Discard the bay leaf and give the stew a final stir. The sauce should have thickened slightly, coating the pork and vegetables beautifully. If it’s too thick, add a splash of water; if too thin, let it simmer uncovered for a few more minutes to reduce.

Serve hot with steamed rice, and enjoy the hearty, homey flavors of this classic Filipino dish.

Essential Equipment for This Dish

Heavy-Duty Pot

A 5-6 quart Dutch oven or heavy-bottomed pot is essential for even heat distribution. I use my enamel-coated cast iron for this—it retains heat beautifully and prevents burning. Avoid thin aluminum pots as they can cause hot spots. 🔥

Wooden Spoon

Stirring menudo requires a sturdy wooden spoon that won’t scratch your pot. The flat edge helps deglaze the fond from browning the pork. I keep one dedicated just for stews—it’s absorbed the flavors of countless meals over the years.

Sharp Chef’s Knife

Uniform cuts are key for even cooking, so use an 8-inch chef’s knife for the pork and vegetables. I recommend Victorinox Fibrox for its comfort and precision. A sharp knife makes prep safer and more efficient.

Cutting Board

A large, stable plastic or wood cutting board gives you space to prep all ingredients at once. I prefer bamboo for its natural antimicrobial properties. Clean it thoroughly between uses to prevent cross-contamination.

Measuring Cups

Accurate measurements matter for this dish’s balance. Use a glass or stainless steel 1-cup measure for the tomato sauce and water. I keep a set of nested measuring cups in my drawer for easy access. 💡

Tongs

For turning pork cubes while browning, 12-inch locking tongs give you control without splattering. I prefer OXO Good Grips for their comfortable handles. They’re also perfect for removing the bay leaf at the end.

Frequently Asked Questions