Pang-fiesta, pang-araw-araw
Easy Pork Menudo (Fiesta Style)
Tender pork, savory liver, and nutty garbanzos simmered in a thick, rich tomato sauce—the handaan-style menudo that makes any day feel like a fiesta.
If there is one dish that tells you a Filipino party is about to start, it is a big, steaming kaldero of pork menudo. It is on the table at every fiesta, birthday, and handaan—cubes of tender pork and savory liver, sweet carrots, soft potatoes, all swimming in a thick, glossy tomato sauce.
This is our fiesta-style version, with one ingredient that turns it from everyday ulam into something special: garbanzos.
Fiesta-Style Pork Menudo
Menudo looks like a complicated, all-day dish, but it is really just one pot and a bit of patience. Here is why you will keep coming back to this recipe:
- Fork-tender pork. A long, gentle simmer melts the pork until it falls apart on your spoon.
- A thick, savory sauce. No watery menudo here. The sauce clings to every piece and soaks right into your rice.
- Garbanzos for texture. They add a nutty bite and a creaminess that makes the dish feel festive.
- Even better tomorrow. It is perfect for parties, potlucks, and baon because it improves overnight.
How to Make Pork Menudo
There are just four things that make a great menudo:
- A quick marinade. Soy sauce, calamansi, pepper, onion, and garlic season the pork and liver from the inside.
- Proper browning. Cook off the meat juices before adding the sauce for a deeper, meatier flavor.
- A slow simmer. The pork needs time to turn tender before the vegetables go in.
- Smart timing. Potatoes, carrots, and garbanzos go in near the end so they hold their shape, and the bell peppers go in last so they stay bright.
What Pork Cut to Use
Pork kasim (shoulder) is our first pick. It has just enough fat to stay juicy through the long simmer. Liempo (belly) gives you a richer, more indulgent menudo. Leaner cuts like pigue (leg) work too, but keep an eye on them so they do not dry out.
What You Need
Most of the ingredients are pantry staples, but here are the ones that matter most:
- Liver. It is what makes menudo menudo. Pork liver is classic, and chicken liver is milder. Not a fan? A spoonful of liver spread mashed into the sauce gives the same savory depth.
- Tomato sauce. It is the base of the sauce. A little tomato paste makes it redder and richer.
- Garbanzos. Jarred or canned garbanzos are the easy route. Just drain and rinse them. If you cook them from dried, soak them overnight and boil them until creamy before they go into the pot.
- Potatoes, carrots, and bell peppers. They are the classic vegetables for color and sweetness. We use both green and red bell peppers.
Why Garbanzos?
Garbanzos are a nod to menudo’s Spanish roots, where chickpeas are a staple in stews like cocido. In Filipino fiesta cooking, they have become a sign of a handaan-style menudo. They add a subtle nuttiness and a soft bite that goes perfectly with the rich tomato sauce. And they stretch the dish so it feeds a crowd.
What to Serve with Pork Menudo
- Steamed white rice. This is non-negotiable! Here is how to cook perfect rice every time.
- Pandesal. It is great for mopping up leftover sauce the next morning.
- Something fresh and sour. Pair it with atchara (pickled papaya) or a simple tomato-and-onion salad to cut the richness.
- More party food. Add lumpia shanghai and pancit and you have a complete fiesta spread.
Menudo is a very forgiving dish. If the sauce is too thick, add a splash of water. If it is too thin, simmer it uncovered for a few minutes. If you are not sure it is done, give it ten more minutes. Your family will not complain. Kain na!
Watch How to Make It
If you love garbanzos in your menudo, let us know in the comments on YouTube. What is your secret menudo ingredient? Do not forget to subscribe to our YouTube channel for more authentic Pinoy recipes. Salamat at ingat lagi! 🙏🏼
More Pork Recipes
Easy Pork Menudo (Fiesta Style)
By UlamPinoy
Fiesta-style pork menudo with liver, potatoes, carrots, bell pepper, and garbanzos in a thick, savory tomato sauce. Make it a day ahead—it tastes even better the next day.
- Prep
- 20 mins
- Cook
- 1 hr 15 mins
- Total
- 1 hr 35 mins
- Servings
- 6
Course: Main Dish • Cuisine: Filipino
Ingredients
Pork & Liver Marinade
Menudo
Instructions
- 1 Marinate the pork and liver: Combine the pork, liver, onion, garlic, soy sauce, calamansi juice, and pepper in a bowl. Set aside for at least 20 minutes, or up to overnight in the fridge.
- 2 Brown the meat: Heat the oil in a heavy pot over medium-high heat. Add the pork and liver together with all of the marinade and aromatics. Cook, stirring now and then, until the juices have mostly evaporated and the meat is lightly browned, about 10–12 minutes.
- 3 Build the sauce: Stir in the tomato paste (if using) and cook for 1 minute. Add the tomato sauce, water, and bay leaves. Bring to a boil, then lower the heat, cover, and simmer for 40 minutes, or until the pork is fork-tender. Add a splash of water if the sauce gets too thick.
- 4 Add the vegetables and garbanzos: Add the potatoes, carrots, and garbanzos. Cover and simmer for 12–15 minutes, until the potatoes are just tender.
- 5 Finish: Add the bell peppers and sugar and cook for 2 minutes more. Season with fish sauce or salt and pepper. The sauce should be thick enough to coat the back of a spoon—simmer uncovered for a few minutes if it needs reducing.
- 6 Serve: Remove the bay leaves and serve hot with steamed rice.
Recipe Notes
- Pork cut: Kasim (shoulder) stays juicy through the long simmer. Liempo (belly) is richer; lean cuts like pigue (leg) work but can dry out.
- Garbanzos: Jarred or canned garbanzos are already cooked. Just drain and rinse off the starchy liquid. To cook from dried, soak 3/4 cup overnight, drain, then boil in fresh water for 45–60 minutes until creamy inside before adding them in Step 4.
- Liver: Pork liver is traditional. Chicken liver is milder and softer (add it in Step 4 instead, as it cooks quickly). To skip liver, mash 2 tbsp liver spread (or liver pâté) into the sauce for the same savory depth.
- Fiesta extras: Raisins (pasas), sliced hotdogs, are classic handaan additions. Add them with the bell peppers.
- Storage: Menudo keeps 4 days in the fridge and up to 3 months in the freezer. Reheat gently with a splash of water. Like most Filipino stews, it tastes better the next day.
Keywords: pork menudo, menudo with garbanzos, fiesta menudo, filipino pork stew