Pork Menudo Recipe with UmamiBee Dish Lifter and Going Bananas – Classic Filipino Tomato Pork Stew
MotherBee's Recipe Rundown
Taste: Rich, savoury-sweet tomato sauce with an iron-forward depth from the liver and fruity complexity from the banana ketchup base.
Texture: Tender pork cubes, soft potatoes, crisp capsicum, and silky liver in a thick, glossy sauce.
Ease: Moderate. The liver timing is the only thing to watch closely.
Why You'll Love It: This is fiesta food. The dish that tells everyone at the table they are worth the effort.
Hello, I am MotherBee, and Pork Menudo is the dish that makes any table feel like a celebration before anyone even sits down. Rich, layered, packed with flavour, and deeply nourishing, it is one of those Filipino dishes that feeds the soul as much as the stomach.
Today we are making Pork Menudo with UmamiBee Dish Lifter as the saute base and Going Bananas as part of the tomato-based sauce. The fermented depth from both products transforms the sauce from simple to extraordinary.
Origin and Historical Background
Filipino Menudo shares a name with Mexican menudo but has nothing else in common. It evolved during the Spanish colonial period as Filipino cooks adapted the technique of braising pork in tomato-based sauces and made it their own with local ingredients, offal, and banana ketchup.
The use of pork liver reflects the Filipino tradition of using every part of the animal, a practice born of resourcefulness and culinary wisdom. The liver adds richness, iron depth, and a flavour that no other ingredient can replicate. It developed as a fiesta dish, typically cooked in large batches for extended family celebrations.
What Makes Filipino Menudo Different?
Filipino Menudo is a sweet-savoury tomato stew with diced pork, liver, potatoes, carrots, and capsicum. It is richer and more complex than Afritada due to the liver, and it belongs firmly to the family of Filipino tomato stews alongside Mechado, Caldereta, and Afritada.
Modern Versions and Regional Variations
Pampanga versions often add raisins and chorizo de bilbao for a sweeter, smokier variation. Metro Manila uses the classic pork and liver version. Modern adaptations replace liver with mushrooms for those who find the flavour too intense.
Visayas: Some versions add coconut vinegar for subtle tang alongside the tomato base.
Recipe Card
Pork Menudo with UmamiBee Dish Lifter and Going Bananas
Preparation Time: 15 minutes
Cooking Time: 40 to 45 minutes
Serves: 4 to 6
Tools needed: Large heavy-bottomed pan or pot with lid, wooden spoon, sharp knife and chopping board.
Ingredients
500g pork belly, cut into small cubes
200g pork liver, cut into small cubes
2 (30g) tablespoons UmamiBee Dish Lifter (Umami Paste)
3 (60g) tablespoons UmamiBee Going Bananas Banana Ketchup
1 cup (250ml) water or pork broth
2 medium (300g) potatoes, peeled and diced
1 medium (120g) carrot, diced
1 medium (120g) red capsicum, diced
1 medium (120g) green capsicum, diced
2 tablespoons soy sauce
3 pieces dried bay leaves
1 teaspoon sugar, optional
Instructions
Step 1. Heat oil in a large pan over high heat. Sear pork belly cubes for 4 to 5 minutes until browned. Remove and set aside.
Step 2. Reduce heat to medium. Add Dish Lifter and stir for 30 seconds.
Step 3. Add Going Bananas, soy sauce, and broth. Stir to combine.
Step 4. Return pork and add bay leaves. Bring to a boil then reduce to a low simmer. Cover and cook for 15 minutes.
Step 5. Add potatoes and carrots. Cover and cook for 15 more minutes.
Step 6. Add capsicum. Cook uncovered for 8 minutes.
Step 7. Add pork liver. Stir gently and cook for 5 to 7 minutes only. Do not overcook.
Step 8. Remove bay leaves. Taste and adjust. Rest 5 minutes then serve over steamed rice.
Tips for Success
Add the liver last and cook it for 5 minutes only. Liver continues cooking from residual heat after you remove the pan from the stove. The moment it turns from pink to grey all the way through, it is done. Two extra minutes beyond that and it becomes grainy and bitter. This is the most critical timing rule in this recipe.
Soak the liver in milk before cooking if you prefer a milder flavour. Soaking pork liver in milk for 20 minutes before cooking draws out some of the stronger compounds responsible for its intense flavour. Pat it dry before adding to the pot.
Use UmamiBee Going Bananas as part of the tomato-based sauce base. Its fruit flavours and natural sugars create a richer, more layered sauce than plain tomato paste. The slight fruitiness of the banana base pairs beautifully with the iron-forward depth of the liver.
Add capsicum in the last 10 minutes. Added earlier it turns dull and loses the sweetness that balances the dish. Those bright colours are part of what makes Menudo look as good as it tastes.
Season carefully. Dish Lifter, soy sauce, and going bananas all contain salt. Taste before adding any additional seasoning.
Common Questions
Can I make Menudo without liver?
Yes. Replace the liver with sliced mushrooms, chickpeas, or simply more pork belly. The dish loses its characteristic depth but is still delicious. Increase the Dish Lifter by half a tablespoon to compensate for the missing umami.
The liver is grainy and tough. What went wrong?
It was cooked too long. Liver needs only 5 to 7 minutes over medium heat. It cooks much faster than pork belly and becomes hard and grainy when overcooked. Next time add it in the final 5 minutes only.
Can I use chicken liver instead of pork liver?
Yes. Chicken liver has a milder, creamier flavour and works very well in this dish. It cooks even faster than pork liver, around 3 to 4 minutes, so add it in the final minutes.
My sauce is too sweet. How do I fix it?
Add a small splash of soy sauce or fish sauce to balance. The saltiness will counteract the sweetness immediately. A small squeeze of calamansi or lime also works well.
Storage and Food Safety
Refrigerator: Store in an airtight container for up to 3 days. Flavour deepens overnight. Freeze without potatoes for up to 2 months. Potatoes become mealy after freezing.
Reheat to 75°C. Never leave cooked Menudo at room temperature for more than 2 hours.
Ingredient and nutrition notes
Per-serving nutrition values have not been calculated and verified for this recipe. Nutrient levels vary with ingredient brands, cooking yields and portion sizes. Check product labels for sodium and allergens, and follow safe food handling practices.
Ingredient and nutrition notes
Per-serving nutrition values have not been calculated and verified for this recipe. Nutrient levels vary with ingredient brands, cooking yields and portion sizes. Check product labels for sodium and allergens, and follow safe food handling practices.
MotherBee's Notes
The liver is not optional in a proper Menudo, but the timing is everything. Add it last, cook it for 5 minutes, and trust the residual heat to finish the job after you remove the pan from the stove. That timing is the difference between a Menudo that is extraordinary and one that tastes like cardboard.
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A note from MotherBee
My food science background taught me to look closely at how ingredients, heat, fermentation and time create flavour. UmamiBee brings that understanding into simple products that help home cooks make satisfying food quickly.
Cook with UmamiBee
Ready to try it? Find UmamiBee Dish Lifter Original in the UmamiBee store. You can also explore UmamiBee Going Bananas.
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