Filipino Pork Stew: A Savory, Tomato-Rich Pork Menudo

Filipino pork stew, often made as pork menudo, is a tomato-based braise with tender pork, potatoes, carrots, and bell pepper, usually served with rice. This stovetop version is filling and savory, with a little vinegar to brighten the sauce; ingredients and seasonings vary among Filipino households and regions.

Ingredients

2 lb (900 g) boneless pork shoulder, cut into 1-inch (2.5 cm) cubes
2 tbsp (30 ml) neutral cooking oil, such as canola oil
1 medium yellow onion, about 1 cup (150 g) finely chopped
4 garlic cloves, about 1 tbsp (9 g) minced
1 can (15 oz / 425 g) tomato sauce
2 cups (480 ml) low-sodium chicken broth or water
2 tbsp (30 ml) soy sauce
1 tbsp (15 ml) cane vinegar or rice vinegar
2 bay leaves
1 tsp (2 g) paprika
½ tsp (1 g) freshly ground black pepper
1 tsp (6 g) fine salt, plus more to taste
2 medium potatoes, about 2 cups (300 g), peeled if desired and cut into ¾-inch (2 cm) cubes
2 medium carrots, about 1½ cups (200 g), cut into ½-inch (1 cm) pieces
1 medium red or green bell pepper, about 1 cup (150 g), cut into bite-size pieces
¾ cup (110 g) frozen green peas
¼ cup (40 g) raisins, optional
Cooked white rice, for serving

Instructions

Prepare the pork and vegetables. Pat the pork cubes dry with paper towels so they brown instead of steaming. Chop the onion and garlic, then cut the potatoes, carrots, and bell pepper into similarly sized pieces so they cook at a steady pace. Keep the raw pork and its utensils separate from ready-to-eat ingredients, and wash your hands and work surface after handling it.
Brown the pork. Warm the oil in a heavy Dutch oven or large, lidded pot over medium-high heat. Add the pork in two batches, leaving space between pieces, and brown for about 5–6 minutes per batch, turning to color a few sides. Transfer the browned pork to a plate. If the pot looks dry, add a small splash of oil; if there are dark, burnt bits, lower the heat and wipe those away before continuing. Browning builds flavor, but the meat does not need to cook through at this stage.
Soften the aromatics. Reduce the heat to medium. Add the onion and cook for 4 minutes, stirring and scraping up the browned fond from the bottom of the pot. Stir in the garlic and cook for 1 minute, just until fragrant. Avoid letting the garlic turn dark, which can make the sauce taste bitter.
Start the braise. Add the tomato sauce, broth, soy sauce, vinegar, bay leaves, paprika, black pepper, and salt. Stir well, then return the pork and any juices from the plate to the pot. Bring the liquid to a gentle boil, cover, and reduce the heat to low. Simmer gently for 50 minutes, stirring once or twice. The liquid should bubble softly rather than boil hard; a vigorous boil can toughen the pork and reduce the sauce too quickly.
Add the potatoes and carrots. Stir them into the pot, cover again, and simmer for 20 minutes. Check that the pieces are becoming tender and that there is still enough liquid to coat the ingredients. If the stew is sticking or looks unusually thick before the vegetables soften, add water or broth ¼ cup (60 ml) at a time.
Finish the stew. Add the bell pepper, peas, and raisins, if using. Cover and cook for 5 minutes, until the pepper is just tender and the peas are hot. Remove the bay leaves. Check the thickest pork piece with a food thermometer: USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of pork. For a braise, the pork will usually cook well beyond that temperature and become tender; let the finished pot stand off the heat for 3 minutes before serving.
Taste and serve. Taste the sauce and adjust with a little more salt, pepper, or vinegar as needed. If you prefer a thicker stew, simmer uncovered for a few minutes, stirring gently so the bottom does not scorch. Spoon into bowls and serve hot with cooked rice.

Tips

Choose a cut suited to braising. Pork shoulder has enough connective tissue and fat to become succulent during a long simmer. Lean pork loin cooks faster and can dry out during the same cooking time, so if using it, cut larger cubes and begin checking for tenderness earlier.
Brown in batches. Crowding the pot traps moisture around the pork and prevents good browning. If time allows, brown the pieces in a single layer in two or three batches. The browned residue on the pot is useful flavor; loosen it with the onion and sauce rather than leaving it behind.
Balance the tomato sauce at the end. Tomato sauce brands differ in salt and acidity, and the potatoes absorb seasoning as they cook. Taste only after the stew is finished, then add salt gradually. A small splash of vinegar can perk up a flat-tasting sauce, while a little water or broth can soften one that tastes too concentrated.
Cut vegetables evenly and add them in stages. Small potato cubes can collapse during the full braising time, so add them with the carrots rather than at the beginning. Bell pepper and peas need only a short finish; adding them late keeps their color and texture more distinct.

Serving Suggestions

Serve the stew in shallow bowls with freshly cooked white rice, which catches the tomato-rich sauce. A simple side of sliced cucumber, tomato, or leafy greens adds freshness without competing with the braise. For a fuller Filipino-inspired meal, offer rice and a small plate of atchara, a tangy pickled green papaya relish, if available. Its crisp, sweet-sour character contrasts nicely with the soft pork and vegetables.

Set out extra vinegar or calamansi at the table for diners who like a brighter finish. If using calamansi, squeeze a little over an individual serving rather than into the whole pot; its citrus aroma is most noticeable when freshly added. The stew is hearty enough to serve on its own with rice, so there is no need to prepare several rich side dishes.

Variations

Filipino menudo has many family and regional versions. Some include diced pork liver, liver spread, hot dogs, chickpeas, or olives, while others keep the stew simple. For an easy savory variation without preparing fresh liver, stir 1–2 tablespoons (15–30 g) of prepared liver spread into the sauce during the last few minutes of cooking. It makes the broth richer and slightly thicker; start with the smaller amount, taste, and adjust.

For a sweeter, rounder sauce, add 1 tablespoon (15 ml) banana ketchup with the tomato sauce. If banana ketchup is hard to find, use regular ketchup, knowing that it gives a sharper, more familiar tomato sweetness rather than the distinctive flavor of banana ketchup. You can also replace the raisins with chopped pitted olives for a more briny note, or leave both out for a less sweet stew.

To make the dish less salty, use water instead of broth and choose low-sodium soy sauce. For a little heat, add one small sliced chili with the bell pepper or serve sliced chili on the side. If you want more vegetables, add up to 1 cup (150 g) of diced green beans with the potatoes and carrots; avoid adding too many at once, since they can crowd the pot and dilute the sauce.

Storage and Reheating

Refrigerate the stew within 2 hours of cooking. Divide a large batch among shallow, covered containers so it cools promptly, then store it in the refrigerator for 3–4 days. The sauce may thicken as it chills, and the potatoes can soften further, but the flavors often meld nicely overnight.

For longer storage, freeze the cooled stew in airtight, freezer-safe containers for up to 3 months for best quality. Leave a little space at the top for expansion, and label each container with the date. Thaw it in the refrigerator overnight when possible. Potatoes may become a little grainy after freezing, but the stew remains suitable to reheat; stirring gently helps bring the sauce back together.

Reheat only the portion you plan to eat, either in a covered saucepan over medium-low heat or in the microwave in a microwave-safe dish. Stir occasionally on the stove, or pause to stir during microwave heating, so the center warms evenly. Add a splash of water or broth if the sauce has become too thick. USDA FSIS guidance is to reheat leftovers to 165°F (74°C); check the center with a food thermometer before serving.

Frequently Asked Questions

Is Filipino pork stew the same as pork menudo?
In many settings, Filipino pork menudo refers to a pork stew made with tomato sauce and vegetables, and this recipe follows that style. Menudo recipes differ from household to household: some add liver or other ingredients, while others rely on pork, potatoes, carrots, and peppers. The name can also refer to different dishes in other cuisines, so the Filipino version is best understood by its local context.

Can I make this stew without raisins?
Yes. Raisins are optional and add small pops of sweetness, but the stew will still be balanced without them. If you want a savory contrast instead, use chopped olives, or simply leave out both ingredients and adjust the salt and vinegar after cooking.

Can I cook Filipino pork stew in advance?
Yes. Make it up to 3 days ahead and refrigerate it promptly in a covered container. Reheat it gently to 165°F (74°C), adding a little broth or water if needed. The potatoes may soften more during storage, so stir carefully rather than vigorously breaking them up.

Why is my pork still chewy?
Pork shoulder can remain firm if it has not simmered long enough to soften. Keep the pot covered and bubbling gently, and continue cooking in 10-minute increments until a fork slips into the cubes easily. Check that there is enough liquid and that the heat is low; a hard boil can make the meat seem tighter and can reduce the sauce too fast.

Can I use pork loin instead of pork shoulder?
You can, but pork loin is leaner and less forgiving in a long braise. Cut it into larger cubes, brown it as directed, and start checking it earlier for doneness and tenderness. If the meat reaches the safe minimum but is not as soft as shoulder, avoid extending the simmer unnecessarily; loin will not become as succulent as a collagen-rich cut.

What can I use instead of cane vinegar?
Rice vinegar is a mild, practical substitute and is listed in the ingredients. White vinegar also works, but it tastes sharper, so begin with 2 teaspoons (10 ml), then add more at the end only if the sauce needs it. Avoid adding a large amount early; a restrained splash should brighten the tomato sauce without making the stew taste pickled.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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