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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.

70 minMediumServes 4480 cal/serving

FilipinoDinnerStovetopStandardHigh FiberHigh ProteinDairy-FreeNut-Free

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 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

  1. 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.

  2. 2

    In the same pot, reduce heat to medium. Add 1 medium diced yellow onion and cook for 3 minutes until softened. Add 4 minced garlic cloves and cook for 1 minute more.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 7

    Serve hot over steamed rice.

Questions

Can I make Pork Menudo Stew gluten-free?

Yes. The gluten in this entry is 2 tbsp soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Pork Menudo Stew keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

Can I halve or double Pork Menudo Stew?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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