Dinner Party · Filipino
Pork Menudo
A reliable Spanish Filipino stew featuring small cubes of pork simmered with potatoes and carrots in a bright tomato base.
Why This Works
The sweetness of the raisins against the savory pork and tomato base creates a nostalgic, sophisticated flavor balance.
The Upgrade
Add a splash of liver spread (or finely minced sautéed chicken liver) to the sauce for an authentic, earthy richness.
Chef's Secret
Michelin TechniqueSautéing the potatoes and carrots lightly before adding them to the stew prevents them from falling apart.
Ingredients
Total time including resting: 45 min
Directions
Sear the pork cubes in a hot pot until deeply browned.
8 minAdd onion and garlic, sautéing until fragrant and golden.
4 minPour in tomato sauce and enough water to cover, simmering until pork is tender.
20 minAdd potatoes and carrots, continuing to simmer until they become soft.
8 minStir in bell peppers and raisins to add sweetness and color.
3 minSimmer for the final minutes until the sauce reduces and thickens.
2 minWine Pairing
Tempranillo
Red Wine
The BottleLa Rioja Alta Viña Ardanza
A classic Spanish Tempranillo provides the red fruit acidity needed to bridge the tomato-based Menudo. Its subtle oak aging brings out the best in the pork and potato base.
Nutrition per Serving
420
calories
28g
protein
22g
carbs
24g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Crusty Bread Rolls
Use fresh, crusty rolls to mop up the tomato-based sauce, adding a satisfying crunch to the meal.
Ingredients
Directions
Preheat your oven to 400°F.
Whisk together the softened butter, minced garlic, parsley, and sea salt in a small bowl until fully incorporated.
Slice each roll horizontally through the center.
Spread a generous layer of the garlic butter onto the cut sides of each roll.
Place the rolls on a baking sheet, cut-side up.
Bake for 8 to 10 minutes until the edges are golden brown and the center is fragrant.
Side Dish
Simple Garden Salad
A bed of greens with a light vinaigrette balances the richness of the pork and potatoes.
Ingredients
Directions
Thoroughly wash and dry the baby greens using a salad spinner to ensure the dressing adheres perfectly.
In a small mixing bowl, whisk together the olive oil, lemon juice, dijon mustard, sea salt, and black pepper until emulsified.
Place the dried greens in a large chilled glass bowl.
Drizzle the vinaigrette over the leaves just before serving to maintain crisp texture.
Toss gently with tongs to coat each leaf lightly without bruising.
Member Reviews
How did it turn out?
Rate this recipe
Perfect Filipino flavors. Followed it step by step and it was flawless.