What You’ll Find Here?
When there’s a fiesta in town, one dish you’ll almost always find on the table is pork menudo.
It’s a crowd favorite, whether you’re celebrating something big or just having a weekend meal at home.
In our house, it’s a regular part of the monthly meal rotation.
But did you know there’s a Kapampangan twist to this well-loved dish?
That’s right!
We Kapampangans have our own version of menudo.
Instead of using tomato sauce, we marinate the pork in calamansi and soy sauce.
This gives the dish a tangy, savory flavor that’s lighter but still full of taste.
If you’re up for trying something different from the usual, this Kapampangan-style pork menudo is a must.
Let’s start cooking!
What Makes this Kapampangan Version Special?
Like I said, our Kapampangan menudo is different from the usual recipes.
Instead of the traditional tomato sauce, we use a kalamansi marinade.
This gives the pork a unique tangy flavor that sets it apart.
Kalamansi is a small citrus fruit that adds a fresh, zesty kick to the dish.
This special touch makes our menudo lighter and more vibrant, letting the natural flavors of the pork and vegetables really stand out.
We keep the recipe straightforward and simple, focusing on the balance of savory and citrusy notes.
It’s a little change that makes a big difference, giving our Menudo its own special twist!
Pork Menudo Ingredients
For Marination:
- Pork Shoulder: Tender and flavorful, cubed pork shoulder is perfect for soaking up the marinade and cooking to a rich, savory texture.
- Soy Sauce and Calamansi Juice: Soy sauce adds a salty depth, while calamansi juice provides a tangy, citrusy kick that brightens the dish.
For Sautéing and Cooking:
- Garlic and Onion: Minced garlic and sliced onion create a flavorful base, adding aroma and depth to the dish.
- Cooking Oil: Used for sautéing, cooking oil helps to bring out the flavors of the garlic and onion while keeping them from sticking to the pan.
- Water, Bay Leaves, and Black Pepper: Water forms the cooking liquid, bay leaves infuse a subtle herbal note, and black pepper adds a hint of heat.
- Pork Cube (Bouillon): Adds a concentrated pork flavor, enriching the broth and enhancing the overall taste of the dish.
- Potatoes, Carrots, Pork Liver, Hotdogs, Red and Green Bell Peppers: These vegetables and meats provide a mix of textures and flavors, from the sweetness of the bell peppers to the richness of the pork liver and the hearty chunks of potatoes and carrots.
Seasoning:
- Salt: Adjusts the seasoning to taste, balancing out the flavors and ensuring the dish is well-seasoned.
How To Cook Pork Menudo: Kapampangan Version
1. Marinate the Pork
In a bowl, combine the cubed pork shoulder with soy sauce and calamansi juice. Mix well until all the pieces are coated. Let it marinate for at least 30 minutes so the flavors really soak into the meat.
2. Sauté the Aromatics
Heat 2 tablespoons of cooking oil in a large pan over medium heat. Add the minced garlic and sliced onions. Cook until the onions are soft and the garlic smells good. This will give your dish a nice flavorful base.
3. Brown the Pork
Add the marinated pork to the pan. Sauté until it turns light brown and is cooked evenly on all sides. This adds more flavor and color to your meat.
4. Simmer the Pork
Pour in the remaining marinade, then add 2 cups of water, bay leaves, and ground black pepper. Stir well, cover the pan, and let it simmer on low heat for 30 to 40 minutes or until the pork becomes tender.
5. Add the Vegetables
Once the pork is tender, stir in the pork cube, cubed potatoes, and carrots. Continue simmering for 10 to 12 minutes or until the vegetables are just cooked.
6. Add the Liver and Hotdogs
Next, add the pork liver and hotdogs. Let it simmer for about 2 minutes. Then add the red and green bell peppers. Stir and cook for another 5 to 7 minutes until the liver is cooked but still tender.
7. Season the Dish
Taste the sauce and add salt if needed. Let it simmer for one more minute to bring all the flavors together.
8. Serve and Enjoy
Turn off the heat and serve your pork menudo with hot steamed rice. Enjoy every flavorful bite of this Kapampangan favorite.
Tips and Tricks on How To Cook The Best Filipino Pork Menudo Recipe
- Marinate Longer for More Flavor
While 30 minutes of marinating works, if you have the time, let the pork marinate for a few hours or even overnight. The longer it marinates, the more the flavors will soak into the meat, making every bite more delicious. - Don’t Rush the Simmering
The key to tender pork is low and slow cooking. Simmering on low heat allows the pork to become soft and flavorful without drying out. So be patient—good things take time! - Sauté the Liver Separately
If you want your pork liver to have the perfect texture, consider sautéing it separately before adding it to the stew. This way, the liver stays tender and doesn’t overcook. - Add the Vegetables at the Right Time
Potatoes and carrots can get mushy if added too early, so be sure to toss them in after the pork has already become tender. This keeps them firm and gives your dish a nice bite. - Taste as You Go
Everyone’s taste is different, so don’t be afraid to taste your Menudo while it’s cooking. Adjust the seasoning as needed—whether it’s adding more salt, pepper, or a little extra kalamansi for a fresh zing.
Try These Pork Recipes Too!
Looking for more pork dishes to enjoy with rice? Here are a few delicious Filipino recipes you should try next:
Pork Adobo – A classic dish with soy sauce, vinegar, garlic, and bay leaves.
Pork Sinigang – A tangy tamarind soup that’s perfect on rainy days.
Pork Bopis – Spicy and flavorful dish made from pork lungs and heart.
Pork Dinuguan – Rich and savory pork blood stew that goes so well with puto.
Frequently Asked Questions
If the sauce is too thin, you can thicken it by simmering uncovered to reduce it, or by mixing a bit of cornstarch with water and adding it to the pan.
Yes, you can use frozen pork, but be sure to thaw it completely before marinating and cooking to ensure even flavor and texture.
If you don’t have pork liver, you can simply leave it out or replace it with extra pork or another protein of your choice, like chicken liver.
The pork is perfectly tender when it easily shreds with a fork and is no longer tough or chewy. It should be soft and flavorful.
Pork Menudo (Kapampangan Recipe)
Ingredients
For Marination:
- 1 kg Pork Shoulder (cubed)
- 4 tbsp Soy Sauce
- ½ cup Calamansi Juice
For Sautéing and Cooking:
- 2 tbsp Cooking Oil
- 8 cloves Garlic (minced)
- 1 piece Onion (sliced)
- 2 cups Water
- 3 pcs Bay Leaves
- 1/2 tsp Black Pepper
- 1 piece Pork Cube (bouillon)
- 2 pcs Potatoes (cubed)
- 2 pcs Carrots (cubed)
- 300 grams Pork Liver (cubed)
- 5 pcs Hotdogs (cubed)
- 1 piece Red Bell Pepper (cubed)
- 1 piece Green Bell Pepper (cubed)
- Salt to taste
Instructions
- In a bowl, combine the cubed pork shoulder, soy sauce, and calamansi juice. Mix well and marinate for at least 30 minutes to allow the flavors to penetrate the meat.
- In a large pan, heat 2 tbsp of cooking oil over medium heat. Sauté the minced garlic and sliced onions until fragrant and softened.
- Add the marinated pork to the pan. Sauté until the pork turns light brown, ensuring it’s evenly cooked on all sides.
- Add back the marinade and pour in 2 cups of water and add the bay leaves and black pepper. Stir, then cover and simmer over low heat until the pork becomes tender (about 30-40 minutes).
- Once the pork is tender, add the pork cube, cubed potatoes and carrots. Continue simmering until the vegetables are slightly tender (about 10-12 minutes).
- Add the cubed pork liver and hotdogs. Simmer for two minutes.
- Add the red bell pepper, and green bell pepper to the pan. Stir well and cook for another 5-7 minutes, or until the liver is fully cooked but still tender.
- Add salt to taste and adjust the seasoning according to your preference. Simmer for another minute to let all the flavors meld together.
- Once cooked, remove from heat and serve your Kapampangan-style Pork Menudo with steamed rice.
Watch this!
