Pauso Menudo Recipe

Hot on the heels of my Pauso Chicken* last week, I cooked my Pauso Menudo today.

Pauso Menudo

Pauso Menudo


  • P100.00 worth of Pork Liempo (which translates to approx. 3/4 kilo), sliced into bite size pieces.
  • 2 or 3 medium potatoes, diced to thumb sized bits.
  • 3 to 4 mid to large onions, sliced.
  • 1 clove garlic, chopped.
  • 3 to 4 pieces green pepper not as big as BIG PEPPER but not as tiny as siling labuyo, sliced into two pieces each.
  • 1 to 2 pieces siling labuyo, chopped into little slivers.
  • Tomato Sauce
  • 1/10th of a cup soy sauce.
  • 3 teaspoons sugar.

  1. Heat a pan at low heat, oil it and when hot (but not steaming hot), place in sliced onions and garlic.
  2. Once Onions lose their color, put in Potatoes. Stir for approx. ten minutes until potatoes half cooked.
  3. Add pork and stir for ten minutes. Add salt and pepper to taste.
  4. Mix Tomato Sauce, sugar and soy sauce until smooth (you shouldn’t be able to see the sugar or feel it with your spoon anymore). Dump with the pork.
  5. Here’s where I wish we had an oven. Since we don’t, mix it well and cook on low to medium – low heat for another 30 minutes, occasionally giving it a taste and testing the pork if cooked.
Sizzling Onions and Garlic

Sizzling Onions and Garlic

You’ll notice I cooked it for a long time (approx. 1.5 hours). This is because I wanted to heat it enough for a meat – falling – off – the – bone consistency with the pork, but without too much heat to sear / burn it. You can’t do that using a pan – fry method. Rather, you’ll need either a deep pot or better yet, in a deep pot and into an oven, neither of which we have. We don’t even have a cover big enough for the whole pan, which would’ve kept the juices from evaporating. So I made up for it by cooking at low heat for a long time.

Tasted great though. The big issue is making sure its cooked well and you’re set.

* The Pauso Chicken is more or less the same recipe.

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