Pork Menudo

Pork Menudo is a classic Filipino dish that’s been around forever! With tender pork cutlets and veggies that make it a healthy main entree. It is one of the most common offerings in karinderyas (small eateries) like Asado and Adobo. Best serve with steamed rice for lunch or dinner!

pork menudo in a bowl
Pork Menudo

A lot of variation of this meat stew has popped-up over the years. Unlike the Mexican soup, which is made up of tripe and red chili sauce, ours is made with pork and vegetables. The Menudo that we are going to do is the Kapampangan version. The Kapampangan Menudo does not use tomato sauce but the taste is still unmistakable. So if you’re thinking of what to bring on your next potluck, try this budget-friendly recipe.

pork menudo with carrots and potatoes

One of the techniques of making a tasty Menudo is by marinating it first with soy sauce and calamansi juice. If you can’t get your hands on calamansi, lemon will be a great substitute. I also added liver spread or paté to make the sauce thicker not to mention tastier! If you haven’t tried Filipino menudo before, I word of caution, this is very addictive. My husband loves it so much that he can eat it with rice, rolls, or just on its own. Try this today and let us know!

pork menudo pinterest

The secret ingredient is always LOVE

Tips for Pork Menudo

  • For a more tastier Menudo, marinate overnight in soy sauce and calamansi or lemon juice.

Pork Menudo

Pork Menudo is a classic Filipino dish. One of the techniques of making a tasty Menudo is by marinating it first with soy sauce and calamansi juice.
Prep Time10 mins
Cook Time30 mins
Marinate30 mins
Total Time40 mins
Course: Main Course
Cuisine: Filipino
Keyword: beef stew, filipino, menudo, pork
Servings: 6 People
Author: Bebs Lott


  • 1 kilo pork kasim cut into cubes
  • ½ kilo pork liver cut into cubes
  • ¼ cup soy sauce
  • 1 lemon or 2 pcs. calamansi
  • ¼ tsp ground black pepper
  • 2 cloves garlic chopped
  • 1 onion sliced
  • 2 potatoes cut into cubes
  • 2 carrots cut into cubes
  • ¼ cup green peas
  • 3 tbsp liver spread / paté
  • 1 cup water
  • 2 tbsp cooking oil


  • In a bowl. Mix pork meat, lemon juice, and pepper. Marinate for 30 minutes or overnight for best results. Marinate the pork liver also with a small amount of soy sauce, lemon juice and pepper for a few hours
  • Heat oil in a pan over medium heat. Fry carrots and potatoes until half-cooked. remove from pan and transfer on a plate. Set aside
  • Using the same pan. Saute garlic and onion until fragrant then add pork meat until halfway cooked without the marinate. Do not throw away the marinate for later use.
  • Add pork liver and cook for a few minutes. Pour in the marinate sauce from the pork meat and liver and add 1 cup of water. Bring to a boil.
  • In a small bowl. scoop 3 tbsp from the stew and mix in the liver spread/paté and stir well. Add to the boiling stew.
  • Let boil for 5 minutes then lower heat. Add the vegetables and simmer until the meat and liver are tender. Taste and season with salt if needed.
  • Serve with steamed rice or soft bread rolls! Bon Appetit!

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