Pork Menudo with Bell Pepper

Pork Menudo with Bell Pepper is a colorful Filipino tomato stew with diced pork shoulder, liver, hotdogs, carrots, potatoes, and red and green bell peppers. The peppers go in near the end so they keep their color and a little snap. Serve hot with steamed white rice.

Prep Time20

Cook Time50

Marinating Time10

Total Time1 20

Course: Dinner, Main Course, Pork

Cuisine: Filipino

Keyword: comfort food, one-pot, pork menudo with bell pepper, Savory, stew

Servings: people

Calories: 730kcal

Author: Vanjo Merano

Cost: $

Equipment

1 Large pan or wok Wide enough to hold the pork, vegetables, and sauce comfortably during the simmer.
1 Mixing bowl For marinating the pork in soy sauce.

Ingredients

2 lbs pork shoulder diced
10 ounces pork liver diced
1 piece red bell pepper cut into squares
1 piece green bell pepper cut into squares
2 pieces medium carrots diced
2 pieces medium potatoes diced
4 pieces hotdogs sliced into 1/2 inch pieces
8 ounces tomato sauce
2 pieces medium onions chopped
5 cloves garlic chopped
3 pieces dried bay leaves
3 tablespoons soy sauce
1 tablespoon beef powder
1 1/2 cups cooking oil
2 cups water
1 teaspoon sugar
Fish sauce and ground black pepper to taste

US Customary - Metric

Instructions

Combine the pork and soy sauce in a bowl. Mix well and let the pork marinate for 10 minutes.
2 lbs pork shoulder, 3 tablespoons soy sauce
Heat the cooking oil in a pan over medium-high heat. Fry the carrots and potatoes until they start to brown. Remove from the pan, drain, and set aside. Leave about 2 tablespoons of oil in the pan.
1 1/2 cups cooking oil, 2 pieces medium carrots, 2 pieces medium potatoes
Saute the hotdogs in the same pan for 1 to 1 1/2 minutes. Remove from the pan and set aside.
4 pieces hotdogs
Add 2 tablespoons of oil to the same pan. Saute half of the chopped onion until soft. Add the pork liver and cook until lightly browned. Remove from the pan and set aside.
1 1/2 cups cooking oil, 2 pieces medium onions, 10 ounces pork liver
Pour 3 tablespoons of the used cooking oil into the pan. Saute the garlic until it starts to brown. Add the remaining onion and cook until soft.
5 cloves garlic, 2 pieces medium onions
Add the marinated pork. Saute until the pork turns light to medium brown.
2 lbs pork shoulder
Pour in the tomato sauce and water. Stir and let it boil.
8 ounces tomato sauce, 2 cups water
Add the bay leaves and beef powder. Cover the pan and simmer until the pork becomes tender.
3 pieces dried bay leaves, 1 tablespoon beef powder
Return the hotdogs and pork liver to the pan. Cook for 3 minutes.
4 pieces hotdogs, 10 ounces pork liver
Add the bell peppers, carrots, and potatoes. Toss to combine and cook for 1 minute.
1 piece red bell pepper, 1 piece green bell pepper, 2 pieces medium carrots, 2 pieces medium potatoes
Add the sugar. Season with fish sauce and ground black pepper to taste. Transfer to a serving plate and serve with rice. Share and enjoy!
1 teaspoon sugar, Fish sauce and ground black pepper

Video

Notes

Beef powder swap – If beef powder is hard to find, a pork cube or beef cube dissolved in the water gives a similar depth of flavor.

Doubling the recipe – This scales up well for parties and small fiestas. Use a wide pot or large wok so the pork can brown properly without crowding.

Cooking ahead – You can prep the carrots, potatoes, and bell peppers a day before and keep them in the fridge in separate containers. The pork can also be marinated in the fridge for up to a few hours instead of 10 minutes if you want to spread out the prep.

For a thicker sauce – If you prefer a thicker stew, mash one or two of the cooked potato cubes against the side of the pan and stir into the sauce before serving.

Nutrition