Pork Menudo Stew
A vibrant Filipino tomato-based pork stew loaded with potatoes, carrots, and bell peppers, simmered in a savory sauce of soy sauce and tomato. Rich and filling, it is a beloved everyday dish served over steamed rice.
Ingredients
- 1.5 lbs pork shoulder, cut into 3/4-inch cubes
- 4 oz pork liver (optional, or substitute extra pork shoulder), cut into 3/4-in cubes
- 2 tbsp vegetable oil
- 4 cloves garlic cloves, minced
- 1 medium yellow onion, diced
- 8 oz tomato sauce
- 2 tbsp soy sauce
- 1 cup low-sodium chicken broth
- 2 medium Yukon Gold potatoes, peeled, cubed 3/4 in
- 2 medium carrots, peeled, cubed 3/4 in
- 1 medium red bell pepper, cut into 3/4-in pieces
- 1/2 cup frozen green peas
- 1 tbsp fish sauce or salt
- 1/2 tsp black pepper, freshly ground
Instructions
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1
Heat 2 tbsp vegetable oil in a large pot or Dutch oven over medium-high heat. Add 1.5 lbs pork shoulder, cut into 3/4-inch cubes in a single layer (work in batches if needed) and brown on all sides, about 5 minutes total. Remove and set aside.
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2
In the same pot, reduce heat to medium. Add 1 medium diced yellow onion and cook for 3 minutes until softened. Add 4 cloves minced garlic cloves and cook for 1 minute more.
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3
Return the browned pork to the pot. Pour in 8 oz tomato sauce, 2 tbsp soy sauce, and 1 cup low-sodium chicken broth. Stir to combine. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 20 minutes.
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4
Add 2 medium peeled, cubed 3/4 in Yukon Gold potatoes and 2 medium peeled, cubed 3/4 in carrots. Cover and simmer for 12 to 15 minutes until the vegetables are tender.
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5
Add 4 oz cut into 3/4-in cubes pork liver (optional, or substitute extra pork shoulder) (if using), 1 medium cut into 3/4-in pieces red bell pepper, and 1/2 cup frozen green peas. Stir and cook uncovered for 5 minutes until the liver is just cooked through.
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6
Season with 1 tbsp fish sauce or salt and 1/2 tsp freshly ground black pepper. Verify all pork has reached an internal temperature of 160°F (71°C). Taste and adjust seasoning.
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7
Serve hot over steamed rice.