Pork menudo is a common sight on the dinner table at celebrations or fiestas in practically every Philippine town. There are numerous varieties of this dish because it is one of the most popular “putahe” (dishes) offered. Hotdogs (Pinoy red hotdogs), green peas or garbanzo beans are frequently used in pork menudo recipes. Sun-dried raisins are sometimes added as well. Due to the fact that practically all provinces have their own version, I believe it to be a regional issue.

How to Prepare Pork Menudo

The meat for this pork menudo recipe must first marinade in soy sauce and lemon before cooking. In a bowl, mix the pork, soy sauce, and lemon. Mix thoroughly and leave for at least an hour. To prevent infection, it will be preferable to marinate with the bowl inside of a refrigerator. Prior to doing this, be sure to cover the bowl.To prevent infection, it will be preferable to marinate with the bowl inside of a refrigerator. Prior to doing this, be sure to cover the bowl.

Prior to cooking, remove the pork from the refrigerator by 15 minutes. 

Start frying the onion and garlic. You will notice that this method is common in Filipino cuisine. Most Filipino foods are cooked starting with sauteing garlic and onion.

Once the onions are soft, add the marinated pork and cook until it browns. Add tomato sauce (you can also use crushed tomatoes), water (or beef broth), and bay leaves. which is usually 40 to 60 minutes depending on the quality of the meat. Once the meat is done, it is time to add the sliced liver. You can add the liver fresh or you can saute it first in ginger and garlic to make it less gamey. Add the veggies after this step and continue to cook for a few more minutes.

Credits: Panlasang Pinoy