Filipino Pork Tomato Stew
Pork menudo is a Filipino tomato stew with pork shoulder, potato, carrot, bell pepper, raisins, soy sauce, and calamansi.
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1 hr 5 mintotal
Prep 20 min · Cook 45 min
- Serves
- 2
- Difficulty
- Medium
- Spice
- Mild
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
The 10-minute pork rest happens within prep time; cut the vegetables while the pork absorbs the soy-calamansi seasoning.
Method
Mix pork shoulder with soy sauce and calamansi juice, then rest for 10 minutes.
10 min
Heat oil in a pot, then sauté onion and garlic for 2 minutes until fragrant.
2 min
Add the marinated pork and cook for 6 to 8 minutes until lightly browned.
6–8 min
Add tomato puree, bay laurel leaf, water, and ground black pepper, then simmer for 25 minutes.
25 min
Add potato and carrot, then cook for 10 minutes until almost tender.
10 min
Add red bell pepper and raisins, then simmer for 5 minutes until the sauce is thick and glossy.
5 min
How to tell it's done
The pork should be tender, the vegetables soft but intact, and the tomato sauce thick.
Getting it right
Tip
Cut the pork, potato, and carrot into similar small pieces so the stew cooks evenly.
What to serve it with
Serve with steamed rice for a hearty Filipino lunch or dinner.
Common mistakes
- The potatoes and carrots break down into the sauce.
- Cut them evenly and add them after the pork has simmered, then stop cooking once they are tender.
Substitutions
- Pork Shoulder → Pork Belly — Pork belly gives a richer, fattier menudo.
- Calamansi Juice → Lemon Juice — Use lemon juice if calamansi juice is unavailable.
Storing and reheating
Refrigerate pork menudo for up to 3 days. Reheat gently; freeze for up to 1 month if needed, knowing the potato pieces will soften after thawing.
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