Filipino Menudo

A hearty stew with pork, a medley of vegetables, hotdogs, and a tomato-based sauce.

Course Main Course

Cuisine Filipino

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Calories 765kcal

Author Nora Rey

Cost $14-$20

Equipment

Sauté pan or a wide, heavy-bottomed pot

Ingredients

2 pounds pork belly sliced into large bite-sized pieces (see note)
3 pieces hotdogs sliced diagonally
2 cups diced potatoes (see note)
1 cup diced carrots
½ red bell pepper diced
½ green bell pepper diced
1 medium onion finely chopped
6 garlic minced
½ cup tomato paste (see note)
½ cup raisins (see note)
2 bay leaves
3 cups water more as needed
2 teaspoons chicken base or bouillon
1 tablespoon fish sauce or soy sauce adjust to taste
1 tablespoon sugar adjust to taste
½ cup frozen peas
Salt and pepper to taste
Neutral oil (for searing and sautéing)

US Customary - Metric

Instructions

Prepare the Pork: Slice the pork belly into slightly large bite-sized pieces; they'll shrink when cooked. Season them lightly with salt.
Sear the Meat: Set a sauté pan or a wide, heavy-bottomed pot over medium-high heat and add a light coating of oil. Spread the pork pieces in the pan and let them sear without disturbing them initially; this helps achieve a light brown crust and avoids steaming.
Please be mindful of any splatter during this process. Once they start to sizzle, stir them for even browning, then transfer them to a plate. Remove any excess oil in the pan.
Sear the Hotdogs: Quickly sear the sliced hotdogs, just enough to achieve a slightly caramelized exterior. Though they are usually pre-cooked, doing so makes them taste better. Transfer them to a plate.
Sear the Vegetables: Sear the potatoes and carrots until they develop a light crust. Turn them occasionally for even browning. Add in the bell peppers and give them a quick sear. Transfer them to a plate.
Sauté the Aromatics: Lower the heat to medium and add a bit more oil if needed. Sauté the onions, stirring occasionally, until they become translucent. Add the garlic and continue to sauté until aromatic.
Brown the Tomato Paste: Add the tomato paste and cook for about 2 minutes until it caramelizes and deepens in color. Stir constantly.
Add Ingredients and Simmer: Bring the meat back, then add the raisins, bay leaves, water, chicken base or bouillon, fish sauce, and sugar. Add some ground pepper to taste.
Mix them while scraping the fond or browned bits on the bottom. Turn up the heat and bring the mixture to a boil.
Then, cover and simmer on medium heat for 20-30 minutes or until the meat is tender. Add more liquid as necessary.
Add the Vegetables and Hotdogs: Add the vegetables and hotdogs, then let them cook for 5-10 minutes or until the vegetables are tender. Taste the sauce at this point and make adjustments as needed.
Add the Peas: Stir in the peas and let them cook for about a minute or just until they are heated through to maintain their vibrant color. Turn off the heat.
Before serving, remember to remove the bay leaves. This dish is best enjoyed warm over a bed of steaming rice to soak up all the delicious flavors.

Notes

Pork: I used skinless pork belly for flavor and moisture. Pork shoulder or pork tenderloin are leaner options; adjust cooking times as tenderloin cooks faster. Cut them into larger bite-sized pieces; they shrink as they cook. Adding pork or chicken liver is optional.
Vegetables: I used carrots, bell peppers, and potatoes—preferably Yukon Gold or red potatoes, as they hold their shape well during cooking. Cut them evenly and slightly smaller than the meat. Feel free to add garbanzo beans or chickpeas for an extra layer of texture and flavor.
Tomato paste: It is dense and concentrated with a deep tomato flavor. If you want to use tomato sauce instead, use less water in the recipe.
Raisins: Some may not like raisins in savory recipes, but they add a nice, sweet touch. Not a raisin fan? No problem, just leave them out, but consider giving them a try—you might like it!

Nutrition