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Pork menudo is another dish that we, Filipinos are very much familiar with. It is a saucy dish that goes very well with rice.

It’s no surprise that we like eating this pork dish. Menudo is a “cousin” of the Afritada, Kaldereta and Mechado. (I get confused with these, sometimes. LOL!) There are a lot of similarities among these dishes; but what makes menudo different is the liver ingredient. At least, that’s how I disassociate it from the other Filo tomato-based menus.

Filipino Pork Menudo Ribs Recipe - Easy to make at home — Filipino Pork Menudo Ribs Recipe – Easy to make at home

I have shared with you a menudo recipe a while back. In fact, it was way back! For this post, I’d like to update you with another way of cooking pork menudo. This one’s another easy way of cooking the dish. I didn’t use raisins and green peas. While it is not necessary for my menudo recipe, you can always add them as additional ingredients when you cook menudo at home. Best Roasting Pan For Prime Rib: To elevate your cooking experience and achieve the perfect roast, consider investing in the best roasting pan for prime rib. It can make a significant difference in the tenderness and flavor of your meat, ensuring a delightful dining experience for you and your loved ones.

Let’s start!

Table of Contents

Pork Menudo Ribs

Jaime Inez

Pork Menudo is a Filipino stew that is traditionally made with ribs, pork belly, shoulder, and liver. You can also use pork belly or ribs if you prefer. You can replace the liver and pig intestines with chicken or beef liver. You can use ketchup instead of tomato sauce when making this dish. This meal is generally served over a bed of cooked white rice.

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Prep Time 15

Cook Time 10

Total Time 25

Course Main Course

Cuisine Filipino

Servings 4 servings

Calories 366 kcal

Ingredients

400 g Pork shoulders cut into cubes
200 g Pork liver cut into cubes
5-7 cloves Garlic chopped
1 whole Onions cut into cubes
1 whole Tomato cut into cubes
1 whole Carrots cut into cubes
1 whole Potato cut into cubes
½ whole Green bell peppers cut into cubes
2 pieces Hotdogs cut thinly
2 tbsp Soy sauce
1 tbsp Fish sauce
1/4 – 1/3 cup Tomato sauce
5-8 pieces Dried bay leaves
Salt and pepper to taste
1 cup Water
2-3 tbsp Cooking oil

Instructions

Put oil on a heated pan.
Under medium heat, sauté the garlic until it turns golden.
Put in the onions. Stir well.
When the onions sweat, put in the pork.
Cook the pork well under medium heat.
Season with fish sauce.
Cooking the pork takes a lot time. I fried the pork for 12-15 minutes under medium heat to achieve the color that I wanted. I stir the dish after every 4-5 minutes to make sure that the pork doesn’t burn. When you get brown almost burnt texture of the meat, proceed to the next step.
Put in the tomatoes. Stir well.
Add the hotdogs and pork liver.
When the pork liver changes color (they do cook very quickly), add in the carrots and potatoes.
Mix them well.
Add the water, soy sauce and tomato sauce. Stir well.
It is rather strong and tangy, unlike the ones we can buy from the Philippines. If you’re using the Del Monte or Hunt’s brand, you may need to adjust the tomato sauce to ½ cup to 1 cup. Trust your gut and follow your palate. That’s what I do when it comes to balancing the flavors of a dish.
Cover the dish and let it boil under lower heat.
At this point, I wait for my pork to tenderize. This step would take another 15-20 minutes.
Add in the bell peppers and dried bay leaves.
Season with salt and pepper.
Serve with hot steamy rice.

Video

Notes

There you have it! Looks yum! Tastes yum, too!

Keyword pork

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Tips and Tricks to make Pork Menudo

Serving Suggestions

Menudo is best when served piping hot, ideally right out of the pot. I like to spoon it over a bed of fluffy white rice to soak up the rich sauce. A side of fresh mangoes or sliced cucumbers also helps cut through the stew’s richness.

Leftover menudo holds up well for a few days stored in the fridge. You can reheat individual portions in the microwave or on the stovetop. The flavors meld and improve overnight, so day two rib menudo might taste even better! How to reheat food without a microwave: If you prefer not to use a microwave, consider using alternative methods like stovetop reheating or oven warming. These methods can help maintain the dish’s original texture and flavor, ensuring a delicious dining experience even without a microwave.

If you want to get creative, menudo also makes a tasty filling for tacos, sliders, empanadas, or even omelets. I’ve also swirled it into noodle bowls and rice bowls for a hearty lunch.

Tips for Filipino Pork Menudo Ribs

Here are some of my top tips for making the best rib menudo at home:

Choose fatty, well-marbled ribs for the most flavor and tenderness. Country-style or baby back ribs work well.
Take the time to brown the ribs properly before braising. It makes a big difference.
Skim the fat from the surface occasionally as the stew simmers. This helps balance the richness.
Add the liver at the same time as the ribs. Cooking it too long can make it rubbery.
Amp up the acidity with extra splashes of vinegar or calamansi juice to brighten the flavors.
Garnish with chopped green onions, hardboiled eggs, or crumbled chicharron for texture.
Serve menudo with steamed white rice to soak up the delicious sauce.

For me, a steaming bowl of menudo ribs with rice is the ultimate comfort food. This stew takes me right back to my childhood, when my mom would make batch after batch to feed our large family. The rich tomato sauce, tender pork, and velvety liver all come together to create a deeply satisfying Filipino dish. If you love bold, meaty stews, I highly recommend giving pork menudo ribs a try soon. I hope this post inspires you to cook up this Filipino classic at home. Let me know how your menudo turns out!