Filipino Menudo: A Taste of Home

The scent of garlic and onions sautéing in oil always takes me back to my Lola’s (grandmother’s) kitchen. She’d hum softly as she stirred a simmering pot, the rich aroma of tomato sauce, savory meat, and sweet hints of raisins filling the air. This was her signature menudo, a dish that warmed our bellies and brought the whole family together around the table. Each spoonful was a hug, a reminder of love, and a taste of home I carry with me wherever I go. Now, I’m excited to share that same comfort and tradition with you.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 2 hours
• Servings: 10
• Dietary Type: Not specified, can be modified to be Dairy-Free by omitting the cheese.

Ingredients

• 1 kg pork tenderloin, cubed
• 3 medium potatoes, cubed
• 2 medium carrots, cubed
• ½ cup raisins
• 1 medium red bell pepper, diced
• 1 medium green bell pepper, diced
• 500 ml tomato sauce
• 100 g liver spread (or fresh pork liver)
• 1 medium onion, chopped
• 2 garlic cloves, chopped
• 50 g grated Romano cheese (Parmesan is also good)

Marinade:

• 2 bay leaves
• 1 cup Sprite (Yes, Sprite.)
• 4 tablespoons soy sauce
• 2 tablespoons lemon juice
• 1 lemon, zest of, only
• Ground black pepper

Equipment Needed

• Large bowl
• Large pot or Dutch oven
• Cutting board
• Knife
• Measuring cups and spoons

Instructions

1. Prepare the marinade: In a large bowl, combine the Sprite, soy sauce, lemon juice, lemon zest, bay leaves, and a generous amount of ground black pepper. Mix well.
2. Divide the marinade: Divide the marinade into two equal portions. Set one portion aside.
3. Marinate the pork: Add the cubed pork tenderloin and one bay leaf to one half of the marinade. Ensure the pork is well coated. Marinate for at least 30 minutes, or longer for enhanced flavor.
4. Remove and drain the pork: Remove the pork from the marinade, allowing excess liquid to drip off. Discard the used marinade.
5. Sauté aromatics: In a large pot or Dutch oven, heat some oil over medium heat. Sauté the chopped garlic until fragrant, then add the chopped onion and cook until softened.
6. Brown the pork: Add the pork to the pot and sauté until lightly browned on all sides.
7. Simmer in marinade: Pour in the reserved marinade (the half you set aside) along with the remaining bay leaf. Bring to a simmer, then reduce the heat to low. Cook uncovered, allowing the liquid to reduce by half. This step helps to concentrate the flavors.
8. Add the liver: If using fresh pork liver, add it to the pot at this stage. Cover the pot and cook until the liver is cooked through. If you are using liver spread, wait to add it in the next step.
9. Add vegetables and tomato sauce: Add the tomato sauce, liver spread (if using), cubed carrots, cubed potatoes, and raisins to the pot. Stir well to combine.
10. Simmer: Bring the mixture back to a simmer, then reduce the heat to low. Simmer, stirring occasionally, until the vegetables are tender and the sauce has thickened, about 30-45 minutes.
11. Add bell peppers: Add the diced red bell pepper and diced green bell pepper to the pot. Cook for another 5-10 minutes, or until the peppers are slightly softened but still retain some crunch.
12. Season and adjust: Taste the menudo and adjust the seasoning with salt and pepper as needed.
13. Add cheese: Stir in the grated Romano cheese (or Parmesan cheese). Allow the cheese to melt completely and distribute evenly throughout the dish.
14. Serve: Serve hot, ideally with steamed rice.

Expert Tips & Tricks

• Marinate for Flavor: Don’t skip the marinating step! The longer the pork marinates, the more flavorful and tender it will become. Overnight marination is ideal.
• Pork Liver Tip: If using fresh pork liver, blanch it briefly in boiling water for a few minutes before adding it to the dish. This helps to remove any bitterness.
• Adjust Sweetness: The Sprite and raisins add sweetness to the dish. Adjust the amount of raisins according to your preference. If you prefer a less sweet menudo, reduce the amount of Sprite or omit the raisins altogether.
• Spice it Up: For a spicier kick, add a pinch of chili flakes or a finely chopped chili pepper to the sautéing garlic and onions.
• Slow Cooker Option: This recipe can easily be adapted for a slow cooker. After browning the pork, transfer all the ingredients to a slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.
• Make Ahead: Menudo tastes even better the next day! The flavors meld together beautifully as it sits. Prepare the menudo a day in advance and reheat it before serving.

Serving & Storage Suggestions

Serve Filipino Menudo hot with a generous portion of steamed white rice. The rich sauce is perfect for soaking into the rice. Garnish with a sprinkle of chopped green onions, if desired.

To store leftovers, allow the menudo to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. For longer storage, freeze the menudo in an airtight container for up to 2 weeks. Thaw overnight in the refrigerator before reheating.

Reheat the menudo gently on the stovetop over medium heat, stirring occasionally, until heated through. You may need to add a splash of water or broth if the sauce has thickened too much.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	284 kcal	N/A
Calories from Fat	69g	24%
Total Fat	7.7 g	11%
Saturated Fat	3.1 g	15%
Cholesterol	82 mg	27%
Sodium	868.5 mg	36%
Total Carbohydrate	27.2 g	9%
Dietary Fiber	3.8 g	15%
Sugars	11.4 g	45%
Protein	26.9 g	53%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Meat: While pork tenderloin is traditionally used, you can substitute it with other cuts of pork, such as pork shoulder or pork belly. Beef can also be used, but may require a longer cooking time.
• Liver: If you can’t find fresh pork liver or prefer not to use liver spread, you can omit it altogether. However, the liver adds a distinct richness and flavor to the dish.
• Vegetables: Feel free to add other vegetables to the menudo, such as green peas, chickpeas, or button mushrooms.
• Sweetness: For a less sweet version, reduce the amount of Sprite or omit the raisins. You can also use a sugar substitute like stevia or erythritol.
• Dairy-Free: To make this dish dairy-free, simply omit the grated Romano cheese.
• Spicy Menudo: Add some heat by including some diced jalapeños or a dash of cayenne pepper.

FAQs (Frequently Asked Questions)

Q: Why use Sprite in Menudo?
A: Sprite adds a subtle sweetness and tenderness to the pork during marination. The acidity also helps to break down the fibers in the meat, making it more tender.

Q: Can I make this in a slow cooker?
A: Yes, you can easily adapt this recipe for a slow cooker. Brown the pork first, then combine all ingredients in the slow cooker and cook on low for 6-8 hours.

Q: Can I use canned liver spread instead of fresh liver?
A: Absolutely. Canned liver spread is a common and convenient substitute. It provides a similar flavor profile to fresh liver.

Q: How long does Menudo last in the freezer?
A: When stored properly in an airtight container, Menudo can last for up to 2 weeks in the freezer.

Q: What if my Menudo is too watery?
A: If your Menudo is too watery, simmer it uncovered for a longer period of time to allow the sauce to reduce and thicken. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons of cold water) to the sauce during the last 15 minutes of cooking.

Final Thoughts

Filipino Menudo is more than just a dish; it’s a celebration of flavors, a connection to heritage, and a comforting embrace in a bowl. I encourage you to gather your ingredients, follow the steps, and experience the joy of creating this classic Filipino stew. Share your creation with loved ones, and don’t hesitate to adjust the recipe to your own tastes. I hope this recipe brings warmth and happiness to your table, just like it always has for mine. Happy cooking!