Pork Menudo

“Menudo” is a common canteen, “turo-turo” or roadside eatery or small restaurant dish. It is actually exceptionally popular to most Filipinos. It is also a regular dish in most Filipino family occasions and important gatherings. It is simple enough to quickly prepare but tasty enough to satisfy even choosy guests.
Menudo is a rich dish with sauce thickened and flavored by finely chopped onions, garlic and bell peppers. The meat is marinated in soy sauce and calamansi or lemon before it is cooked. In that way, meat is flavored long before you start infusing flavor as you heat it. The main thing about menudo is that the ingredients are cut to be roughly the same size.
This is also a great dish because it gets better over time and can easily be frozen. It's best served with steamed rice and I personally love it side dished with “Atsara”.
In this recipe, since I don’t have pork liver I used Reno (canned pork liver).


  • 1 KG Pork Belly, cubed
  • 2 pcs Medium sized Sweet potatoes, diced
  • 1 pc Green bell peppers, diced
  • 2 pcs Carrots, dice
  • 1 head garlic, minced
  • 1 white onions, chopped
  • 1/2 cup tomato sauce
  • 1 can Reno
  • ½ cup Soy Sauce
  • 1/4 cup lemon juice
  • oil
  • water
  • salt and pepper to taste



1.     Marinate pork in soy sauce and lemon juice. (this can be done over night or 20 minutes before cooking). Set aside.
2.     Sauté garlic and onions in oil until lightly brown.
3.     Mix-in the marinated pork cubes. Add salt and pepper.
4.     Add in ½ cup water.
5.     Cover tightly and simmer until the pork is half-cooked.
6.     Add the tomato sauce, Reno, sweet potatoes and carrots. Cook until the potatoes are done.
7.     Have a taste to judge if you need some adjustments in seasoning. If the mixture is drying out, add water.
8.     Add the bell peppers to the menudo stew a few minutes before serving.

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