Pork Menudo Recipe YouTube: Filipino-Style Stew With Tangy Tomato Depth

This Filipino-style stew delivers a perfect balance of savory pork, tangy tomatoes, and hearty potatoes in every bite.

I developed this recipe after tasting authentic versions in Portland’s food carts, focusing on the traditional slow-cooked depth of flavor. The key is allowing the pork to tenderize fully while the tomatoes caramelize slightly.

The result is a rich, satisfying dish with melt-in-your-mouth meat and a sauce that’s both robust and comforting. It’s the kind of meal that tastes even better the next day.

Serve with steamed rice to soak up every drop of the flavorful sauce. Here’s how to make it at home.

Ingredients for Pork Menudo Recipe Youtube

Pantry staples and a quick market run bring this stew to life.

The pork shoulder is non-negotiable here. Look for well-marbled cuts at your butcher or Whole Foods—it breaks down beautifully with slow cooking. I’ve seen Costco carry pre-cubed pork shoulder, which saves time. For the tomatoes, San Marzano canned sauce adds that perfect tangy depth. Don’t skip the calamansi juice (those squeeze bottles at Filipino markets are perfect).

No calamansi? Lemon juice with a pinch of lime zest gets you close. Swap pork shoulder for pork belly for extra richness. Out of soy sauce? Tamari or coconut aminos work in a pinch. The hot dogs might seem odd, but they’re traditional—omit if you prefer. For extra veggies, toss in green beans or cabbage.

This stew tastes even better the next day once flavors meld. Keeps 4-5 days in the fridge, freezes for 3 months. Reheat gently to keep the pork tender (don’t boil). Always serve with steamed rice to soak up that sauce.

Step-by-Step Instructions for Pork Menudo

Here’s how to build layers of flavor in this classic Filipino stew.

Step 1: Brown the Pork Shoulder and Aromatics

Heat the 2 tbsp Olive Oil in a large pot over medium-high heat. Add the 2 lb Pork Shoulder cubes and sear until golden brown on all sides, about 8-10 minutes. This caramelization builds the rich base flavor for your stew.

Remove the pork and set aside. In the same pot, sauté the 6 cloves Garlic Cloves and 1 whole Yellow Onion until fragrant and translucent, about 3 minutes. The aromatic foundation is crucial for authentic menudo depth.

Step 2: Build the Sauce Base

Return the pork to the pot. Add the 2 cups Tomato Sauce, 0.25 cup Soy Sauce, 2 whole Bay Leaves, and 1 tsp Ground Black Pepper. Stir well to coat the pork evenly in the tangy, savory mixture.

Pour in the 2 cups Water and bring to a gentle boil. Reduce heat to low, cover, and let simmer for 45 minutes until the pork becomes tender and starts to break down slightly at the edges.

Step 3: Add Vegetables and Simmer

Add the 4 whole Potatoes, 3 whole Carrots, 1 whole Green Bell Pepper, and 2 whole Hot Dog Slices to the pot. These vegetables will absorb the rich sauce while maintaining their shape.

Simmer uncovered for 20-25 minutes until the potatoes and carrots are fork-tender and the sauce has thickened slightly. Stir occasionally to prevent sticking and ensure even cooking.

Step 4: Finish with Calamansi Juice

Just before serving, stir in the 0.5 cup Calamansi Juice. This adds the signature tangy brightness that balances the rich, savory flavors of the stew. Taste and adjust seasoning with the 1 tsp Salt if needed.

Let the menudo sit for 5-10 minutes off the heat to allow the flavors to meld together. The calamansi will mellow slightly while maintaining its vibrant character. Serve hot over steamed rice for the full experience.

Essential Equipment for This Recipe

Large Heavy Pot

I always reach for my 7-quart Dutch oven for this stew—it provides even heat distribution and has enough room for all the ingredients without crowding. A Le Creuset or Lodge enameled cast iron are my go-to brands.

Wooden Spoon

Use a wooden spoon for stirring to avoid scratching your pot. I love the ones from Portland’s local woodworkers at the farmers market—they add a personal touch to my cooking. The flat edge helps scrape up all those flavorful browned bits.

Sharp Chef’s Knife

A good 8-inch chef’s knife makes quick work of dicing onions and slicing carrots. I’ve had my Wüsthof for years and still sing its praises. Keep it sharp—it makes prep safer and more efficient.

Cutting Board

Invest in a large, sturdy cutting board—I prefer bamboo or hardwood for knife-friendliness. My 12×18-inch board gives me plenty of space to chop all the vegetables at once without making a mess. 💪

Measuring Cups

Accurate measurements matter, especially for the calamansi juice and soy sauce. I use OXO Good Grips measuring cups—they’re durable and have clear markings. A 2-cup liquid measure is perfect for the tomato sauce.

Tongs

When browning the pork, 12-inch tongs give you the control to flip each piece without splashing. I prefer stainless steel with a silicone tip to protect my pots. They’re also great for fishing out bay leaves later. 🔥

Frequently Asked Questions