Town fiestas are never complete without this ultimate crowd-pleaser: pork menudo! This beloved dish isn’t just a fiesta staple—it’s a favorite for all sorts of occasions. In fact, our monthly meal plan wouldn’t be the same without it. While menudo is enjoyed by many, did you know that we Kapampangan have our very own unique version?
Yes, we do! The key difference? We skip the tomato sauce and instead let the pork soak up the flavors of a kalamansi marinade. This gives our Menudo a distinctive tang and depth of flavor that sets it apart. Ready to try a new take on this classic? Let’s get 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
Marinate the Pork
In a bowl, combine the cubed pork shoulder with soy sauce and calamansi juice. Mix everything well and let it marinate for at least 30 minutes. This helps the flavors soak into the meat and makes it extra tasty.
Sauté the Aromatics
Heat 2 tablespoons of cooking oil in a large pan over medium heat. Add the minced garlic and sliced onions, cooking them until they’re fragrant and softened. This creates a flavorful base for your dish.
Cook the Pork
Add the marinated pork to the pan. Sauté it until it turns light brown and is cooked evenly on all sides. This step gives the pork a nice color and starts building the dish’s rich flavor.
Simmer the Pork
Pour the marinade back into the pan, along with 2 cups of water, bay leaves, and ground black pepper. Stir everything together, then cover the pan and let it simmer on low heat. Cook until the pork becomes tender, which should take about 30-40 minutes.
Add the Vegetables
Once the pork is tender, stir in the pork cube, cubed potatoes, and carrots. Continue simmering until the vegetables are slightly tender, about 10-12 minutes. This allows the flavors to blend and the veggies to cook through.
Add the Final Ingredients
Add the cubed pork liver, hotdogs, red bell pepper, and green bell pepper to the pan. Mix well and cook for another 5-7 minutes, or until the liver is fully cooked but still tender. This step adds different textures and flavors to the dish.
Season and Serve
Add salt to taste and adjust the seasoning if needed. Let the dish simmer for another 2-3 minutes to let all the flavors meld together. Once it’s done, remove from heat and serve your Kapampangan-style pork menudo with steamed rice.
Tips and Tricks on How To Cook The Best Pork Menudo
- 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.
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.
Kapampangan Pork Menudo
Ingredients
For Marination:
- 1 kg Pork Shoulder (cubed)
- 4 tbsp Soy Sauce
- ½ cup Calamansi Juiced
For Sautéing and Cooking:
- 8 cloves Garlic (minced)
- 1 piece Onion (sliced)
- 2 tbsp Cooking Oil
- 2 cups Water
- 3 pcs Bay Leaves
- 1/2 tsp Black Pepper (ground)
- 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 ground 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, hotdogs, 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. If needed, simmer for another 2-3 minutes to let all the flavors meld together.
- Once cooked, remove from heat and serve your Kapampangan-style Pork Menudo with steamed rice.
