Pork Menudo Recipe With Liver Spread: Filipino-Style Stew With Rich Depth

This Filipino-style pork stew delivers rich depth through a combination of tender meat, potatoes, and a unique liver spread twist. I developed this version after years of perfecting traditional techniques.

The liver spread adds umami complexity without overpowering the dish’s natural flavors. It’s a secret I picked up while studying under chefs who valued bold, layered tastes.

You’ll achieve tender pork and a thick, savory sauce that’s perfect over steamed rice. The slow simmer ensures every bite is packed with flavor.

This recipe stays true to its roots while offering a modern touch. Serve it at family gatherings or weeknight dinners.

Ingredients for Pork Menudo Recipe with Liver Spread

Classic Filipino ingredients with a unique twist for layers of flavor.

The pork shoulder is key here—bone-in pieces from the butcher counter give you that melt-in-your-mouth texture. I always grab mine at Asian markets where the meat is pre-cut for stews. Look for good marbling (the fat keeps it moist during the long simmer). The liver spread is non-negotiable for authenticity—San Miguel or 555 brands are the gold standard (found at any Filipino grocery).

No liver spread? Chicken liver pâté at half the amount works in a pinch, but the flavor will be milder. Short on calamansi? Lemon or lime juice plus a pinch of sugar mimics the tang. If you can’t find bay leaves, dried thyme at one-third the amount adds depth. For a richer sauce, swap the water for low-sodium chicken broth (use 1.5 cups instead of 2).

This stew tastes even better the next day—store in an airtight container for up to 5 days in the fridge. It freezes beautifully too (up to 3 months). I always make a double batch because it reheats perfectly (just add a splash of water if it thickens too much).

Step-by-Step Instructions for Pork Menudo With Liver Spread

This traditional method delivers tender pork and vegetables in a rich, savory sauce with minimal effort.

Step 1: Sauté Aromatics and Brown the Pork

Heat a large pot over medium-high heat without oil. Add the 1.5 lb Pork Shoulder cubes and sear until lightly browned on all sides, about 5-6 minutes. This develops deep flavor and prevents the meat from stewing in its own juices.

Remove the pork and set aside. In the same pot, add the onion and sauté for 2-3 minutes until translucent. Add the 5 cloves Garlic Cloves and cook for 30 seconds until fragrant, stirring constantly to prevent burning.

Step 2: Build the Sauce Base

Stir in the 1 cup Tomato Sauce, 3 tbsp Soy Sauce, and 2 tbsp Calamansi Juice. Cook for 2-3 minutes until the mixture darkens slightly and the raw tomato smell dissipates. This creates the tangy, umami-rich foundation characteristic of Filipino menudo.

Add the 0.5 cup Liver Spread and stir vigorously to dissolve it completely into the sauce. I’ve found that breaking it up with a wooden spoon helps it incorporate smoothly. The liver spread adds a velvety richness that makes this version special.

Step 3: Simmer the Stew to Perfection

Return the browned pork to the pot along with the 2 pieces Bay Leaves, 1 tsp Salt, and 0.5 tsp Black Pepper. Pour in the 2 cups Water and bring to a boil. Reduce heat to medium-low, cover, and simmer for 40-45 minutes until the pork becomes fork-tender.

Add the 2 whole Potatoes and 2 whole Carrots during the last 20 minutes of cooking. This timing ensures they soften perfectly without turning to mush. Stir occasionally and add a splash of water if the stew becomes too thick.

Step 4: Finish with Green Bell Pepper

Once the pork and vegetables are tender, stir in the green bell pepper. Cook for an additional 3-4 minutes until the pepper softens slightly but retains its bright color. This final addition preserves its crisp texture and fresh flavor.

Taste and adjust seasoning if needed. The sauce should be thick enough to coat the back of a spoon, with a balanced sweet-savory-tangy profile. Remove the bay leaves before serving this hearty stew over steamed rice.

Pro Cooking Tips for This Recipe

Perfect Pork Browning

Don’t skip searing the 1.5 lb Pork Shoulder first—this builds the Maillard reaction flavors that define great menudo. Use a heavy pot like my vintage Lodge cast iron for even heat distribution. 🔥

Liver Spread Integration

When adding the 0.5 cup Liver Spread, break it into small pieces and whisk vigorously into the warm sauce. I learned this trick from a Manila chef—it prevents lumps and ensures smooth incorporation into the tomato base.

Timing the Vegetables

Add Potatoes and Carrots only during the last 20 minutes of simmering. This keeps them from disintegrating while soaking up all that rich pork flavor. I use Yukon Golds for their buttery texture.

Sauce Consistency

If your stew thickens too much, add ¼ cup hot water at a time. The sauce should coat a spoon but still drizzle slightly. Remember, it’ll thicken more as it cools.

Bay Leaf Removal

Always fish out those 2 Bay Leaves before serving—they’ve done their job infusing flavor. I keep a pair of tongs handy just for this. Left in, they can be an unpleasant surprise for diners.

Final Seasoning Check

The Calamansi Juice adds the signature tang, but taste before final adjustment. Sometimes I add an extra 1 tbsp for that bright finish that cuts through the richness. 💡

Frequently Asked Questions