Pork Menudo

Pork Menudo: Diced Pork Stew

Menudo is a tomato-based Filipino stew of small diced pork with potatoes, carrots and chickpeas. It is milder than caldereta, a little sweet, and cooked until the sauce clings to every cube. It is classic party food and a lunchbox favorite.

About Pork Menudo

Menudo is a Filipino pork stew with small diced pork, potatoes, carrots and chickpeas in a tomato-based sauce. It is milder and a little sweeter than caldereta, and it is a regular at parties, potlucks and family lunches. The Filipino dish is unrelated to the Mexican tripe soup of the same name.

What gives menudo its character is the dice: pork and vegetables cut small and uniform so every spoonful has a bit of everything. Traditionally the dish includes pork liver and sometimes hotdogs; raisins add a hint of sweetness. The sauce simmers until it clings to the meat and vegetables.

Ingredient notes

• Pork shoulder: gives tender, flavorful pieces. Keep a little fat for richness.
• Tomato sauce: forms the base; use plain sauce rather than a seasoned one.
• Chickpeas: add body and protein; canned work well.
• Raisins: add a pocket of sweetness that is typical of the dish.

Tips for the best Pork Menudo

1. Dice evenly. Small, uniform pieces cook at the same rate.
2. Marinate the pork. Soy sauce and citrus add flavor.
3. Simmer before adding potatoes. Let the pork tenderize first.
4. Balance the sauce. A pinch of sugar offsets the tomato's acidity.
5. Add chickpeas last. They only need to warm through.

What to serve with Pork Menudo

Serve menudo with steamed rice. It is often part of a party spread with pancit and fried chicken.

Variations and substitutions

• With liver: add diced pork liver in the last 10 minutes, as in the classic version.
• Hotdog menudo: add sliced hotdogs.
• Chicken menudo: use diced chicken thighs.

Storing and reheating

Refrigerate for up to 4 days; reheat gently. Freeze without potatoes for up to 2 months.