Authentic Filipino Pork Menudo (Simmered Pork and Liver Stew with Potatoes and Raisins)
A beloved Filipino fiesta stew of diced pork shoulder and tender liver marinated in calamansi and soy sauce, slow-simmered in rich tomato sauce with potatoes, carrots, bell peppers, and sweet raisins.
History & Origins
Fiesta Centerpiece of the Philippine Islands
Unlike the tripe-based Mexican menudo, Filipino Pork Menudo evolved under Spanish colonial influence into a savory pork and liver braise with vegetables. An essential centerpiece at every barrio fiesta, birthday, and Sunday family gathering across the Philippines, it delivers deep comfort when served over hot jasmine rice.
Ingredients
Marinated Pork, Liver & Savory Tomato Base
- •2 lbs Boneless pork shoulder, cut into 1/2-inch dice
- •8 oz Fresh pork liver, cut into 1/2-inch dice
- •1/4 cup Soy sauce and 3 tbsp fresh calamansi juice (or lemon)
- •1 can (15 oz) Filipino tomato sauce and 2 bay leaves
- •1 large Russet potato and 1 large carrot, cut into 1/2-inch dice
Finishing, Garnishes & Chef’s Additions
- •1/3 cup Seedless dark raisins
- •1 large Red bell pepper, diced
- •3 links Filipino red hotdogs or chorizo de bilbao, sliced into coins
Step-by-Step Instructions
PREPARATION & METHOD
Marinate diced pork and liver in soy sauce and calamansi for 30 minutes. Sauté garlic and onion in oil, add pork cubes, and brown well.
Pour in tomato sauce, 1 cup water, and bay leaves. Cover and simmer 30 minutes until pork is tender. Add diced potatoes, carrots, and hotdog slices; cook 10 minutes.
Fold in diced liver, bell peppers, and raisins. Simmer gently for 5 minutes until liver is cooked through and sauce is richly thickened. Serve with steamed rice.
Beverage Pairing
Ice-Cold San Miguel Pale Pilsen
A classic Filipino pale pilsner brings refreshing carbonation that cuts through the rich mineral depth of the pork liver sauce.
Culinary Science Insight
Liver Natural Emulsification and Calamansi Citrus Marinade
Marinating in acidic calamansi juice neutralizes metallic iron notes in pork liver, while gently cooking the liver at the very end releases soluble proteins that naturally body and thicken the tomato caldillo.