Pork Menudo Recipe Without Liver: Filipino-Inspired Stew With Tender Pork

This Filipino-inspired stew delivers tender pork in a rich, savory tomato sauce without the traditional liver. I developed this version after testing multiple approaches to achieve the authentic flavor profile my family loves.

The key is slow-cooking pork shoulder until it becomes fork-tender, then building layers of flavor with garlic, onions, and tomatoes. Potatoes and carrots soak up the sauce, making every bite satisfying.

What emerges is a hearty, comforting dish that stays true to the original while being more approachable. The sauce thickens naturally as it simmers, coating each ingredient perfectly.

Serve with steamed rice to soak up every drop of the flavorful sauce. This version proves you don’t need liver for an authentic taste.

Ingredients for Pork Menudo Recipe Without Liver

Rich, savory pork shoulder plus pantry staples create this hearty, comforting stew.

The pork shoulder is non-negotiable here—bone-in adds depth, but boneless saves time (and we’re all about efficiency). Look for good marbling at Costco or your local butcher. I prefer the pre-cubed stuff from Whole Foods when I’m in a rush. The tomato sauce should be smooth (I like Muir Glen), and don’t skip the bay leaves—they’re the quiet heroes of this dish.

No pork shoulder? Pork butt works the same. Swap green olives for capers if that’s your jam. Raisins not your thing? Skip ‘em—no harm done. The vinegar can be apple cider in a pinch (adds a nice fruitiness). For extra richness, a splash of fish sauce (yes, really) deepens the umami. If you’re avoiding soy, coconut aminos at one-to-one ratio gets you close.

Leftovers taste even better the next day. Stores 4-5 days in the fridge, freezes for 3 months. I always double the batch—this stew disappears fast (and freezes like a dream). Reheat gently to keep the pork fork-tender.

Step-by-Step Instructions for Pork Menudo Without Liver

Here is the method for achieving fall-apart pork in a rich, tangy tomato sauce.

Step 1: Sear and Brown the Pork Shoulder

Heat the 2 tbsp olive oil in a large pot over medium-high heat. Add the 2 lb Pork Shoulder cubes and sear in batches to avoid overcrowding. I let each piece cook undisturbed for 3-4 minutes per side until deep golden brown and a crust forms.

This browning step is crucial—it develops the Maillard reaction, which gives the stew its deep, savory base. Don’t rush it. You want a rich, caramelized exterior on the pork before moving to the next step. Transfer the seared pork to a plate and set aside.

Step 2: Sauté Aromatics Until Fragrant

In the same pot, add the finely chopped 1 whole Yellow Onion and cook for 3-4 minutes until soft and translucent. Then add the 6 cloves Garlic Cloves and sauté for 30 seconds until fragrant but not browned. I stir constantly to prevent the garlic from burning, as it can turn bitter quickly.

Next, pour in the 2 cups Tomato Sauce, 3 tbsp Soy Sauce, 1 tbsp Vinegar, and 1 tbsp Brown Sugar. Stir well to combine, and let the mixture simmer for 2-3 minutes until it thickens slightly. This builds the flavor foundation for the stew.

Step 3: Simmer the Pork Until Tender

Return the seared pork to the pot along with the 2 pieces Bay Leaves and 1.5 tsp Salt. Pour in enough water to just cover the pork (about 3-4 cups). Bring to a boil, then reduce the heat to low, cover, and let it simmer for 1 to 1.5 hours.

You’ll know it’s ready when the pork is fork-tender and easily pulls apart. I check the pork occasionally and add a splash of water if the liquid reduces too much. The goal is to keep the pork submerged as it cooks to ensure even tenderness.

Step 4: Add Vegetables and Finish the Stew

Once the pork is tender, add the 2 whole Russet Potatoes, 2 whole Carrots, 1 whole Red Bell Pepper, 0.5 cup Green Olives, and 0.25 cup Raisins. Stir to combine, and let the stew simmer uncovered for another 15-20 minutes until the potatoes and carrots are tender.

Taste and adjust the seasoning if needed. The stew should have a balance of tangy, savory, and slightly sweet flavors. Remove the bay leaves before serving, as they can be a choking hazard. Ladle the menudo into bowls and serve hot with steamed rice.

Make-Ahead Tips for pork menudo recipe without liver

Overnight Prep

I always prep my pork and veggies the night before—cube the 2 lb pork shoulder, chop the 1 onion and 2 carrots, and store them in separate containers. This saves 20 minutes on cooking day. The pork actually develops better flavor when it sits overnight in the fridge. 💡

Partial Cooking

You can start the stew and refrigerate it after searing the pork and adding the sauce. The next day, just bring to a simmer and continue. I’ve done this with great results, and the flavors meld even more beautifully. The pork stays fork-tender when reheated gently.

Freezing Tips

This stew freezes beautifully for up to 3 months. I use quart-sized freezer bags and lay them flat to save space. When ready to eat, thaw overnight in the fridge before reheating on the stove with a splash of water to thin the sauce. ❄️

Reheating Method

Reheat on the stove over medium-low heat for 10-15 minutes, stirring occasionally. If the stew is too thick, add ¼ cup water or broth. Microwave works in a pinch—cover and heat in 2-minute intervals, stirring between each.

Double Batch Strategy

I always make a double batch—it’s just as easy and perfect for busy weeks. One batch for dinner, one for the freezer. The flavors deepen as it sits, making leftovers taste even better. My family never complains about eating this twice in a week!

Serving Day Shortcut

If you’re short on time, prep all ingredients the night before and store in the fridge. In the morning, everything goes straight into the pot. This cuts active cooking time to just 20 minutes in the morning. 💪

Frequently Asked Questions