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Filipino Menudo Two Ways: Pot Pie and Traditional

Filipino Menudo Two Ways

Mia Estolano-Levert
Menudo is literally traslated as small (minuto, minute). Although this is of Spanish heritage, it is totally differenct from the Mexican Menudo. The Filipino is made up of pork and liver stewed in tomato with small cubes of carrots and potatoes, green peas, garbanzos, raisins and hotdogs. My version omits garbanzos, substitues raisins with cranberries, and hotdog with andouille sausage for that deep smoky flavor. Two ways, because it can be served traditionally-with rice AND as a pot pie.
Prep Time 20 mins
Cook Time 1 hr
Course Main Course
Cuisine Filipino
Servings 8 people


  • 2 lb pork shoulder cut in 1 inch cubes
  • 1/2 lb porkliver cut in 1 inch cubes
  • juice of half a lemon
  • 1/4 cup soy sauce light
  • 4 tbsps annatto oil
  • 1 onion chopped
  • 4 cloves garlic minced
  • 2 medium sized tomatoes chopped
  • 1 large russett potatoes peeled and diced
  • 3 carrots peeled and diced
  • 1 red bell pepper cut into 1 inch cubes
  • 1 cup green peas
  • 2 tbsps tomato paste
  • 1 link andouille sausage or chorizo
  • 1 cup dried cranberries
  • 2-3 tbsp fish sauce to taste
  • 3 bay leaves


  • 1 store-bought pastry dough
  • 2 tbsps cornstarch
  • 1/4 cup water
  • 1 egg
  • 1/4 cup cream


Sangkutsa. This is a Filipino cooking method that means to parcook (partially cook) by boiling in salt and water.

  • Put pork, liver, soy sauce, lemon, half f the garlic and onions in a pot. Turn on heat. Once it comes to a boil, lower the heat and let it simmer 5 minutes or until meat is no longer red. Set aside.
  • Put annatto oil in pan. Saute potatoes and carrots. Set aside.
  • Saute TRES GUISADOS: onions, garlic and tomatoes.
  • Add bell pepper, and the sangkutsa pork and liver.
  • Add the tomato paste, andouille sausage, bay leaves, dried cranberries, fish sauce and enough water to cover the meat.
  • Cover and simmer until meat is tender about 30 minutes. If needed, adjust thickness of sauce with tomato paste; and the flavor with fish sauce.
  • Add carrots and potatoes and gently stir in peas. Simmer for about 5 minutes.
  • Ready to serve with rice! If you want the pie version, proceed to the next step.

Menudo Pot Pie

  • Preheat oven to 400F/200C.
  • Sprinkle table lightly with flour and roll pastry to 1/4 inch thick.
  • With your ramekins as a guide, cut dough 1/2 inch wider than the rim using a sharp knife. Repeat with the rest of the ramekins.
  • Set ramekins on the sheet pan and ladle menudo filling into the ramekins.
  • Dissolve cornstarch and water. Ladle one tablespoon of cornstarch onto the ramekin and mix. This helps thicken the menudo sauce appropraite for a pot pie.
  • Top each dish with a pastry dough pressing along the edges to seal.
  • Whisk egg with 1/4 cup cream and brush over tops pastry.
  • Bake until pastry is puffed and golden brown about 20 minutes.
  • Allow to cool on rack for about 10 minutes before serving.


YOU can cover and refrigerate uncooked potpies until ready to bake up to 3 days.
Substitute as you please: Sausages, longganiza, chorizos.  
Video is on my IGTV if you are more of a visual learner.