- 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
- 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.
- Add the paprika and cayenne pepper and cook for another minute or two.
- Add the soy sauce, tomato sauce and bay leaf then cover and simmer.
- 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.
- After another 15 minutes add the bell peppers, cover and simmer again.
- 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)
- Serve the stew with rice or potatoes.
Liz says
First, your photography is amazing! But even more important, this stew looks fabulous!!!
Maureen says
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. 🙂
Kiri W. says
Mmm, this looks so delicious 🙂 I can see the spicniness! Love all the ingredients, especially the peas. Now to steal you Dutch Oven 😉
Monet says
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.
PolaM says
What a beautiful stew! I would love to have some tonight!
Peggy says
This definitely has this Filipino’s approval!
Jen Laceda says
Do you have Filipino ancestry? Me, too! By the way, I’m loving your fiery Le Creuset!!!
ray says
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. 🙂
Cassie says
I love spicy. And this sounds just wonderful. Love the combination of flavors!
Roxana Greengirl {A little bit of everything} says
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
sippitysup (@sippitysup) says
You travel so much. Whenever do you have the time to make stew? GREG
Laurie says
I found your recipe on foodgawker.com and tried it tonight. Yum! Thanks for sharing! It’s so good!
Lemons & Anchovies says
Oh, I’m so happy to hear it. Thank you so much for the feedback! 🙂
LUDMILA MIRANDA says
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.
Kita says
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.
Alison Lewis (@alisonlewis) says
So glad to connect with you!!
Nami | Just One Cookbook says
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)
Nancy/SpicieFoodie says
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!
Jan Lowes says
We’ll be trying that for Sunday lunch.
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.
Jean says
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.