Spicy Pork Stew


I will spare you the twaddle tonight.  It is quite late in the evening, my eyelids are getting heavy and all I want is my bed.  Sleep has been elusive these last few days but I may finally have a chance at a good night’s rest tonight. It has been a busy last couple of weeks and I will need the energy for tomorrow will be a long day.  Fingers crossed.

I won’t leave you hungry, though.  I made this simple pork stew a few days ago to answer a craving for a tomato-based dish that I could eat with rice.  My inspiration was the Philippine version of menudo–everyday fare that is nothing more than pork, soy sauce, tomato sauce, peas and carrots.  Of course, I couldn’t leave well enough alone so even though this was my first attempt at menudo, I had to add a few other ingredients to make me happy.

That night, paprika and cayenne pepper sounded like good additions to me–not only to give the stew more depth but also a bit of a kick.  In the end, this pork stew turned out a cross between Filipino menudo and Hungarian stew and I was very happy with it.  And the best part?  The stove did all the work.

Spicy Pork Stew

  • 2 1/2 pounds boneless pork, cubed
  • 1 onion, chopped
  • 2 teaspoons paprika (you can use regular or Hot Hungarian paprika)
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon soy sauce
  • 1 8-oz can tomato sauce
  • 1 dried bay leaf
  • 2 carrots, diced
  • 1/2 – 1 cup frozen peas
  • 1 bell pepper, cut in bite-size pieces (I used half red and half green)
  • 2 – 3 tablespoons olive oil
  • salt, to taste
  1. In a large pot, sauté the onions in olive oil over medium high heat.  After about two minutes, add the pork pieces and cook until the meat is slightly brown on the outside, about 3 minutes.
  2. Add the paprika and cayenne pepper and cook for another minute or two.
  3. Add the soy sauce, tomato sauce and bay leaf then cover and simmer.
  4. After 15 minutes, add the carrots and simmer for another 3o minutes.  At this point, taste the stew for seasonings.  You can add a pinch or two of salt or another dash of soy sauce if you feel it needs it.
  5. After another 15 minutes add the bell peppers, cover and simmer again.
  6. After another 5 – 10 minutes add the frozen peas. They will need only 5 minutes to defrost and heat up in the stew. (Total cooking time is about one hour)
  7. Serve the stew with rice or potatoes.
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  1. First, your photography is amazing! But even more important, this stew looks fabulous!!!

  2. what a terrific plate of food. Stew of any sort at all speaks comfort and nurturing to me and that first photo makes my whole body relax. 🙂

  3. Mmm, this looks so delicious 🙂 I can see the spicniness! Love all the ingredients, especially the peas. Now to steal you Dutch Oven 😉

  4. Simple yet delicious. I love paprika, and I’m always looking for new recipes that feature the spice. Thank you for sharing…and thank you for your kind words. They mean more to me than I can express.

  5. What a beautiful stew! I would love to have some tonight!

  6. This definitely has this Filipino’s approval!

  7. Do you have Filipino ancestry? Me, too! By the way, I’m loving your fiery Le Creuset!!!

  8. That is one good looking menudo. Love how you captured the beautiful and vibrant colors of meat and veggies. Thank you for sharing the post. 🙂

  9. I love spicy. And this sounds just wonderful. Love the combination of flavors!

  10. i may not eat meat but your photos are inviting 🙂
    Have a wonderful trip Jean! can’t wait to read all about it and hope you share tons of photos

  11. You travel so much. Whenever do you have the time to make stew? GREG

  12. I found your recipe on foodgawker.com and tried it tonight. Yum! Thanks for sharing! It’s so good!


    Thanks for posting one of our versions of pork stew. Although we Filipinos use regular cooking oil instead of olive oil, instead of cayenne,you could use those fresh hot red peppers. For the veggies, you could also add potatoes.Also, if we want our menudo to be more saucy, just add a little more water, some LIVER SPREAD to thicken the sauce. You did great in adding BAY LEAF ( we call it LAUREL LEAF in our language ) to the dish.By the way, you could also add pork liver (optional). Most of us do put pork liver in our menudo.

  14. Everything about this stew sounds perfect. I am a fan of stews of all sorts and have yet to meet one I didn’t love. This sounds delicious.

  15. So glad to connect with you!!

  16. I realized that I had never made stew with pork. This looks easy enough for week night dinner. Pinned it already and I’d love to try this soon! (and loving the same braiser. =D)

  17. Hi Jean,

    Wow, your stew looks incredible. Hungary is a close neighbor but we also eat a lot of stew here in Prague. Yours is really like a Filipino-Hungarian fusion – love it! This menudo is more appetizing than Mexican menudo, hehe. Great photos!

  18. Jan Lowes says:

    We’ll be trying that for Sunday lunch.

  19. Elizabeth says:

    I am currently cooking your recipe now. I have never cooked pork menudo before but I have eaten it a number of times. I have been tasting as I go along and so far, it has not been tasting like a Filipino pork menudo. I am not sure, but the paprika and cayenne pepper is making it taste less Filipino. Anyone also find this to be true. If so, are there any suggestions on how to fix it to make it taste more traditional.

    • Hi, Elizabeth. Filipino menudo doesn’t use cayenne or paprika. I do mention on the post that this is a cross between Filipino menudo and Hungarian stew because of the addition of the spices. If you make it next time, just leave out those two spices to make it purely Filipino. Hope this helps.


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