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Filipino Menudo

Filipino Menudo

A comforting Filipino pork stew with tender liver, potatoes, carrots and peppers in a savoury tomato sauce, made for spooning over steamed rice.

70 mins total for first methodServes 4On the Hob
Ingredients ↓Method ↓

Ingredients

Method

30 mins prep40 mins cook70 mins total

  1. Mix the pork shoulder and pork liver with 2 tablespoons of the soy sauce and the lemon juice. Leave to marinate for 15 to 30 minutes while you prepare the vegetables.

  2. Heat 1 tablespoon of oil in a wide saucepan over a medium-high heat. Lift out the liver, letting the excess marinade drip away, and sear for 2 to 3 minutes until lightly browned. Transfer to a plate; it will finish cooking later.

  3. Add the remaining oil to the pan. Fry the garlic and onion for 3 to 4 minutes until softened and fragrant, scraping up any browned bits from the liver.

  4. Add the marinated pork shoulder, reserving the marinade, and cook for 5 minutes until the outside is no longer pink. Stir in the remaining soy sauce and bay leaves.

  5. Pour in the tomato sauce and reserved marinade, bring to a simmer, then cover and cook gently for 20 minutes until the pork is tender. If the sauce becomes too thick, loosen it with a splash of water.

  6. Stir in the potato, carrot, red pepper and sliced sausages. Cover and cook for 10 minutes, or until the vegetables are tender but not collapsing.

  7. Return the seared liver to the pan and simmer for 2 minutes, until cooked through. Season with salt and black pepper, then serve with steamed white rice.

Notes

Cut the pork, liver and vegetables to a similar size so they are easy to eat with rice. Do not overcook the liver or it can become firm and grainy.

About this recipe

Filipino menudo is a homestyle pork stew with a distinctive balance of savoury pork, tender pieces of liver and a lightly sweet tomato sauce. Potatoes, carrots and red pepper make it substantial, while sliced sausages add the familiar everyday touch found in many family versions.

Marinating the pork and liver with soy sauce and citrus gives the stew extra depth. Brown the liver briefly and return it at the end so it stays tender, then serve the finished dish with plain steamed rice to catch the sauce.

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