Don’t get this confused with the Mexican Menudo as this is very different, though they have the same colour which is red, the similarity ends there. Not sure if the Philippine menudo originated from it, but most probably the origins of this dish is Spanish like the Afritada and Callos but if there is someone who knows the history of this dish let me know as I am interested on that information.

Menudo is a very common dish in Philippines similar to Sinigang; it is always a main stay on Filipino Restaurants as well as the street eateries (we call it carinderia). Usually paired with rice but some people eat this with bread like pandesal which I only discovered when I met my wife. There are a lot of different versions but the concept remains the same, pork in tomato sauce. Some put green peas, some use tripe and some add green capsicum but regardless of the version the taste nearly remains the same.

This dish is one of my wife’s specialty and she does it way better than me, so if you want to give it a shot here it is.

Prep time
Cook time
Total time
Serves: 6
  • 600g pork belly, cut in small cubes
  • 200g pork liver, cut in small cubes
  • 1 large potato, cut in small cubes
  • 1 large carrot, cut into small cubes
  • 1 cup green peas
  • ⅓ cup raisins
  • 1 red capsicum, cut in small cubes
  • 1 medium sized red onion, diced
  • 2 cups chicken stock
  • ½ cup tomato paste
  • 3 large red tomatoes, diced
  • 6 cloves garlic, minced
  • 2 pcs bay leaves
  • 1 tsp rubbed basil
  • freshly ground black pepper
  • fish sauce
  • oil
  1. On at pot sauté garlic and onion in oil.
  2. Add pork and brown on all sides.
  3. Add chicken stock and bay leaves. Bring to a boil and simmer for 10 minutes.
  4. Add potatoes, carrots, liver, red capsicum, tomatoes and basil and tomato paste. Simmer for 15 minutes in medium heat.
  5. Add raisins and green peas then simmer for 5 more minutes.
  6. Flavour with fish sauce and season with freshly ground black pepper.



24 Responses

  1. Nors says:

    Lupit ng kuha. Galing mo idol

  2. Yum! I’m salivating looking at that photo! This is one of my favourite dishes next to mechado.

  3. That looks delicious Ray, reminds me of one tapas that I had in Spain recently.

  4. I’ve never heard of this dish but I’m glad I did through your blog. I would love to try this out. It looks delicious

  5. Yum! Though I first thought of the Mexican boy band.

  6. Michelle says:

    Pork belly beats tripe any day. Just sayin’.

  7. Kristy says:

    I’ve never heard of Menudo outside of the band from the 80’s. This sounds very flavorful. And how can you go wrong with pork belly! The fish sauce is interesting too. 🙂

  8. Eha says:

    This is new to me and wants trying! But as I have some tripe at home and absolutely love it, methinks I’ll try this recipe with it rather than my usual ovenbaked dish cooked in red wine!

  9. mjskit says:

    You’re right – this is different from Mexican menudo, but it sure looks just as good! It also looks a healthier. I like it!

  10. PolaM says:

    That is a rather quick way of cooking pork belly! To try for sure!

  11. Nami | Just One Cookbook says:

    Pork belly! Whoo hoo! 🙂 I don’t know if I had pork liver before. This looks delicious!

  12. foodjaunts says:

    I don’t think I’ve ever had this with pork liver but I live the idea. The raisins are always my favorite part.

  13. Thank you for your menudo recipe! Being Filipina myself, Filipino cuisine always brings me home no matter where I am. Don’t forget to always pair with hot rice. 🙂

  14. all time favorite of ours… 🙂

  15. Sonia says:

    I don’t know the story of this dish, but I can tell you that “menudo” in spanish means “small or tiny”, so i supose the name comes from the size of the dices! And we also call “menudillos” (as a culinary term) to the visceral organs of the animals: heart, liver, gizzard… Since the recipe has liver on it, maybe it is related!

    Good recipe!

  16. Andrea575 says:

    The Filipino menudo most likely has its origins from the Mexican menudo since most of the Spanish colonizers did not come from Spain but from New Spain (Mexico) and the menudo which is also known as Pozole has been the diet of native peoples since millennia. The same thing can be said about the Filipino tamale, many think that its origin is Spanish but it’s not, its origins can be traced to the Mayans, Toltecs and Aztecs for over 2,500 years.

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