Pork Menudo sa Gata Recipe

This Pork Menudo sa Gata recipe is a creamier version of the classic pork menudo. The same cubed pork shoulder, the same pork liver, the same potato and carrot, but finished with coconut milk for a sauce that is a little richer and a little smoother than what you get with tomato alone. The menudo identity stays. The orange color is still there. The liver is still there. The pork shoulder still gets that long, slow cook. The gata makes the sauce creamier and tones down the sharpness of the tomato.

This was not something I learned from my family. I just tried it one day because I like cooking with coconut milk. Pork adobo sa gata and chicken adobo sa gata are already in regular rotation in our kitchen, and one afternoon I asked myself why not menudo. We loved it. That is how this dish ended up on the blog.

The main thing to remember is to keep the heat low after the gata goes in. Coconut milk does not like a hard boil for too long. Treat it gently and the sauce stays smooth.

What is Pork Menudo sa Gata?

Pork Menudo sa Gata is a Filipino pork stew that combines two well-loved Filipino cooking traditions in one pot. The first is menudo, a tomato-based stew built on cubed pork, pork liver, potato, and carrot. The second is the practice of finishing dishes with gata, which is the local term for coconut milk. The phrase sa gata means with coconut milk, so the name reads literally as menudo with coconut milk.

The original Filipino menudo came to the islands during Spanish colonization and was reshaped over time into something distinctly Filipino. The Filipino version is different from Mexican menudo, which is a tripe soup in chili broth. They share a name and nothing else. The gata variant takes that already-Filipino menudo and pulls it even closer to home by leaning on coconut milk, an ingredient that is everywhere in Philippine cooking, from ginataang manok to dessert.

You will not find this version at every fiesta. It is more of a personal twist than a regional standard. The traditional menudo with raisins and bell peppers is what most families serve for special occasions. This is an everyday treat, the kind of dish you make when you want something familiar with a small twist.

Why I Cook It This Way

Here are a few things that help this version taste better.

• Brown the pork first. I know it adds a few minutes, but it gives the sauce a better flavor. Skip this step and the dish tastes flat.
• Soy sauce before the rest. I add soy sauce before the tomato and coconut milk go in. The salt helps the pork start releasing its flavor early.
• Balance the tomato and the gata. The tomato sauce keeps it tasting like menudo. The gata softens it and makes the sauce creamier. You want both, not one taking over.
• Liver and vegetables go in last. Liver overcooks fast and turns chalky. The potato and carrot break down if you put them in too early. Adding them late keeps the textures clean.

Ingredients

• Pork shoulder – The main protein. Pork shoulder, also called kasim, has the marbling that holds up to a long simmer.
• Pork liver – Gives the dish its menudo savoriness. Cube it the same size as the pork.
• Dried bay leaves – The aromatic backbone of the simmer.
• Coconut milk – The gata that gives this version its creaminess. Full-fat is the right choice.
• Tomato sauce – The menudo identity. Filipino-style tomato sauce works best.
• Knorr Pork Cube – Boosts the pork flavor and rounds out the seasoning.
• Onion – Part of the aromatic base.
• Garlic – The other half of the aromatic base.
• Cooking oil – For sauteing and browning.
• Soy sauce – Adds saltiness and umami before the sauces go in.
• Potato – Cubed, holds its shape if added late.
• Carrot – Cubed to match the potato. Adds color and a little sweetness.
• Salt and ground black pepper – To season at the end.

Take it one step at a time and you will end up with a creamy, flavorful pot.

1. Heat the cooking oil in a wok or heavy pot over medium heat.
2. Saute the garlic and onion until the onion softens and turns translucent.
3. Add the cubed pork and cook until the outer parts turn light brown.
4. Pour in the soy sauce and cook for 1 minute to let the flavors meld.

The browning step is where the dish builds its base. Do not rush it. Let the pork develop a real sear before moving on.

1. Pour in the tomato sauce and coconut milk. Stir to combine.
2. Add the Knorr Pork Cube and dried bay leaves. Stir again and let the mixture come to a boil.
3. Cover the pot and lower the heat to a simmer. Cook until the pork is tender, around 45 minutes to 1 hour.
4. Add a splash of water if the sauce reduces too quickly before the pork is tender.

Drop the heat to low the moment the gata is in the pot. That is the one thing you do not want to skip.

1. Add the cubed pork liver and cook for 8 minutes.
2. Add the cubed potato and carrot. Cover and cook for another 10 minutes, or until the vegetables are tender.

The liver only needs a short cook to stay tender. Adding it late keeps the texture clean and the flavor sharp.

1. Season with salt and ground black pepper to taste.
2. Transfer to a serving plate and serve with warm rice. Share and enjoy!

Quick Reminders

• Stir the coconut milk before pouring – Cans of full-fat coconut milk often separate.
• Cube the vegetables uniformly – Same-sized cubes help everything cook evenly.
• Do not lift the lid too often – Each peek loses heat and stretches the cook time.
• Taste before final seasoning – The Knorr Pork Cube and soy sauce already bring salt.

What Goes Well With It

This dish is rich and saucy, so I like serving it with something fried or sautéed on the side.

• Fried Pompano – Crispy fried fish next to the creamy sauce.
• Lumpia – The crisp wrapper is a good contrast to the saucy stew.
• Chopsuey – Stir-fried vegetables to round out the meal.
• Ginisang Repolyo – Sautéed cabbage, simple and clean against the rich gata.

Storage

This stores well, though I have to say the leftovers in our house never last long.

• Refrigerator: Store in an airtight container for up to 3 days. The sauce thickens slightly when chilled.
• Freezer: Freeze for up to 1 month in a freezer-safe container. Coconut milk-based sauces can change texture slightly when frozen and thawed. The flavor stays good even if the sauce looks a little grainy after.
• Reheating: Warm gently in a saucepan over low heat. Add a splash of water or coconut milk if the sauce has thickened too much. Microwave also works in 2-minute intervals with a stir in between.

More Filipino Pork Recipes

• Menudo with Raisins and Green Peas – The fiesta version with sweet raisins and bright green peas.
• Pork Menudo with Bell Peppers – A colorful variation many readers asked about.
• Pork Menudo with Ham – A festive take with ham and raisins for a sweeter finish.
• Pork Mechado – Another Spanish-influenced Filipino tomato stew with pork, potatoes, and carrots.
• Pork Afritada – A close cousin of menudo with bigger pork pieces and green peas.
• Pork Giniling – A faster ground pork version with the same comfort.

What You Can Change

• Pork shoulder – Pork belly works for a richer dish. Avoid pork tenderloin, it dries out.
• Pork liver – Calf liver is a direct substitute. Liver spread changes the texture and pushes the dish toward kaldereta territory, but it works in a pinch.
• Coconut milk – Coconut cream gives an even richer sauce. Stick with full-fat for either.
• Tomato sauce – Crushed tomatoes or tomato paste thinned with water both work.
• Soy sauce – Fish sauce can replace soy sauce for a different umami profile. The dish color will be slightly lighter.

Try this when you want menudo but also want something creamier. Serve it with hot rice and let me know what you think. Watch the video above if you want a visual guide. If you make this, tag us @panlasangpinoy on Instagram so we can see your creation!

Watch How to Make It

 

Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!

5 from 1 vote

Pork Menudo sa Gata

Prep: 5 minutes minutes

Cook: 1 hour hour

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Ingredients

• ▢ 1 ½ lbs. pork shoulder cut into cubes
• ▢ 1 piece Knorr Pork Cube
• ▢ 4 ounces pork liver cubed
• ▢ 2 pieces potato cubed
• ▢ 1 piece carrot cubed
• ▢ 4 pieces dried bay leaves
• ▢ 2 cups coconut milk
• ▢ 8 ounces tomato sauce
• ▢ 1 piece onion chopped
• ▢ 3 cloves garlic minced
• ▢ 3 tablespoons cooking oil
• ▢ 3 tablespoons soy sauce
• ▢ Salt and ground black pepper to taste

US CustomaryMetric

Instructions

• Heat oil in a wok. Sauté garlic and onion until the onion softens.
• Add pork. Continue sautéing until the outer part turns light brown.
• Add soy sauce. Cook for 1 minute.
• Pour tomato sauce and coconut milk. Let boil.
• Add Knorr Pork Cube. Stir and then add dried bay leaves. Cover the wok. Adjust heat to a low setting. Cover the wok and continue cooking until the pork tenderizes. Note: add water if the sauce starts to dry-up while the pork is not tender yet.
• Add pork liver. Cook for 8 minutes.
• Add potato and carrot. Cook for 10 minutes.
• Season with salt and ground black pepper. Serve with warm rice.
• Share and enjoy!

Nutrition Information

Calories: 653kcal (33%) Carbohydrates: 13g (4%) Protein: 45g (90%) Fat: 48g (74%) Saturated Fat: 27g (135%) Trans Fat: 1g Cholesterol: 199mg (66%) Sodium: 1471mg (61%) Potassium: 1229mg (35%) Fiber: 2g (8%) Sugar: 5g (6%) Vitamin A: 9004IU (180%) Vitamin C: 18mg (22%) Calcium: 82mg (8%) Iron: 14mg (78%)

© copyright: Vanjo Merano