Menudo was always a weekend favorite, the kind of dish that would wake everyone up with its mouthwatering aroma. But it wasn’t until I visited my college friend in Marikina that I discovered Waknatoy, their unique spin on our beloved menudo.
My kids, who are usually picky eaters but love traditional menudo, were surprised by the sweet-tangy twist from the gherkin pickles. At first, they were skeptical (just like I was), but after one bite, they were hooked!
This version from Marikina has since become our family’s go-to lunch recipe, perfectly combining familiar menudo flavors with an exciting twist that keeps everyone asking for seconds.
Why You’ll Love This Recipe
- Perfect Balance of Flavors: Sweet, tangy, and savory notes create a complex taste profile
- Make-Ahead Friendly: Flavors improve over time, perfect for meal prep
- Budget-Friendly: Uses accessible ingredients and can be easily scaled
- Versatile: Works as both a main dish and sandwich filling
- Heritage Recipe: Authentic Marikina recipe passed down through generations
Waknatoy (Marikina Menudo)
Equipment
- Thick-bottomed Kawali or Dutch Oven (Kaldero) For even heat distribution and preventing burning
- Sharp Knife (Matatalas na Kutsilyo) For uniform cutting of meat and vegetables
- Wooden spoon (sandok na kahoy) For gentle stirring without scratching the pan
- Cutting board (Tabla) Preferably separate ones for meat and vegetables
- Measuring cups and spoons (Panukat) For precise ingredient portions
- Colander (salaan) For draining marinated meat
- Kitchen Timer (Orasan) To ensure precise cooking times
Ingredients
For the Marinade (Pinagbabaran):
- 2 pounds pork shoulder Kasim, cut into 1-inch cubes
- ¼ cup pickle juice Suka ng Pipino
- 2 tablespoons soy sauce Toyo
For the Stew:
- 1 tablespoon canola oil
- 2 pieces Chorizo de Bilbao sliced
- 1 onion Sibuyas, peeled and chopped
- 3 cloves garlic Bawang, peeled and minced
- 4 Roma tomatoes Kamatis, chopped
- 1 cup water Tubig
- 1 tablespoon tomato paste Pino na Kamatis
- 6 pieces sweet Gherkin pickles Matamis na Pipino, cut into 1-inch thickness
- 1 bay leaf Dahon ng Laurel
- ½ pound pork liver Atay ng Baboy
- 1 medium red bell pepper Pulang Paminta, cubed
- 1 medium green bell pepper Berdeng Paminta, cubed
- ½ cup garbanzo beans Garbanzos, drained
- Salt Asin and pepper (Paminta) to taste
Instructions
- Begin by marinating cubed pork shoulder (kasim) in a mixture of pickle juice and soy sauce (toyo) for 30 minutes in the refrigerator. Once marinated, drain the meat well in a colander (salaan) but save the marinade for later use.
- Heat canola oil in a heavy-bottomed pan (kawali) over medium heat. Brown the chorizo de bilbao slices until lightly colored, then remove and set aside. In the same pan, add your chopped onions (sibuyas), minced garlic (bawang), and the marinated pork. Cook until the meat develops a light brown color, stirring occasionally with your wooden spoon (sandok na kahoy).
- Add the chopped tomatoes (kamatis) and cook them down, using your spoon to gently mash them as they soften. Pour in the water, reserved marinade, and tomato paste (pino na kamatis). Add the sliced sweet gherkin pickles (matamis na pipino) and bay leaf (dahon ng laurel). Stir everything together and bring to a boil. Once boiling, lower the heat, cover the pan, and let it simmer for about 20-30 minutes or until the pork becomes tender.
- When the meat is tender, add the pork liver (atay ng baboy). Let it rest for 20-30 seconds before stirring – this prevents the liver from becoming tough. Return the browned chorizo to the pan and add your bell peppers (paminta) and garbanzo beans (garbanzos). Season with salt (asin) and pepper (paminta) to taste.
- Cover and continue cooking for another 6-10 minutes, or until the sauce has thickened to your liking. The dish is ready when the sauce coats the back of your spoon and the liver is just cooked through but still tender. Let the waknatoy rest for 5 minutes before serving with hot steamed rice (mainit na kanin). The flavors will continue to develop as it sits.
Tips from Lola’s Kitchen
- Meat Selection: Choose pork shoulder with some fat marbling for better flavor
- Pickle Secret: Use sweet gherkin pickle juice for marinade – it’s more flavorful than regular vinegar
- Liver Technique: Don’t overcook the liver; add it last to keep it tender
- Sauce Consistency: If sauce is too thin, remove lid during final simmering
- Resting Period: Let stand 10 minutes before serving to allow flavors to settle
Nutrition
Traditional Serving Suggestions
- Serve hot with steamed white rice (Kanin)
- Pair with patis (fish sauce) and calamansi on the side
- Popular as pandesal filling for merienda
- Traditionally served during town fiestas and special occasions
Troubleshooting Common Issues
- Tough Meat:
- Solution: Extend cooking time, ensure proper marination
- Watery Sauce:
- Solution: Simmer uncovered to reduce
- Too Salty:
- Solution: Add quartered potatoes to absorb excess salt
- Liver Too Tough:
- Solution: Add liver later in cooking process
Ingredient Alternatives
- Pork: Use chicken thighs or beef chuck
- Chorizo: Substitute with Hungarian sausage or hot dogs
- Pickle Juice: Use calamansi juice or white vinegar
- Fresh Tomatoes: Can use canned diced tomatoes
- Liver: Can omit or use chicken liver instead
Storage & Reheating
- Refrigeration: Up to 3 days in airtight container
- Freezing: Up to 2 months
- Reheating:
- Stovetop: Low heat with splash of water
- Microwave: 2-3 minute intervals, stirring between
- Heat to internal temperature of 165°F (74°C)
Variations
- Waknatoy con Papas:
- Add diced potatoes and carrots
- Spicy Waknatoy:
- Add chopped bird’s eye chilies
- Seafood Waknatoy:
- Substitute pork with firm white fish and shrimp
Frequently Asked Questions
- Can I make this ahead for a party?
- Yes, flavors improve overnight
- Is this the same as regular menudo?
- No, Waknatoy is distinguished by its use of pickles and absence of potatoes/carrots
- How can I make it more child-friendly?
- Reduce pickle amount and increase sweetness
- Can I freeze leftovers?
- Yes, up to 2 months in airtight container
- What makes Marikina Waknatoy unique?
- The addition of sweet pickles and its cultural history
The Story Behind Waknatoy
In the bustling streets of Marikina, a unique version of menudo tells the story of cultural fusion and local innovation. Waknatoy, a dish that emerged from the city’s vibrant culinary landscape, represents how Filipino cuisine evolves through community interactions and creative adaptations. This heritage dish earned its peculiar name from the daily exchanges between local eatery owners and their Chinese merchant customers in the mid-20th century.
As the story goes, Marikina’s restaurants and carinderias frequently served this pickle-infused menudo variation, making it a staple in their daily menu. Chinese merchants, who were regular patrons of these establishments, would often exclaim “Wag na ito!” (meaning “Not this again!”) upon seeing the same dish day after day. Their pronunciation of the phrase, influenced by their Chinese accent, came out as “Wak na toy.” The Marikeños, known for their wit and humor, embraced this mispronunciation and officially named the dish “Waknatoy.”
What sets Waknatoy apart from traditional Filipino menudo is its distinctive use of sweet gherkin pickles and pickle juice, a culinary twist that reflects Marikina’s innovative spirit. Unlike the classic menudo found throughout the Philippines, this version intentionally omits potatoes and carrots, allowing the interplay of pork, liver, chorizo, and pickles to create a unique flavor profile that’s simultaneously familiar and surprising. The dish showcases how local communities can transform familiar recipes into something entirely their own.
Today, Waknatoy stands as a testament to Marikina’s rich culinary heritage and the natural evolution of Filipino food. It remains a beloved dish in Marikina households, proudly served during family gatherings, fiestas, and special occasions. This hearty stew not only offers a glimpse into the city’s food history but also demonstrates how cultural exchanges and daily interactions can shape and enrich local cuisine, making it an important part of Marikina’s gastronomic identity.
The enduring popularity of Waknatoy in Marikina’s modern food scene proves that some of the best culinary innovations come from simple, everyday interactions between communities. Whether served in traditional carinderias or contemporary restaurants, this dish continues to tell the story of Marikina’s culinary creativity and the warm, welcoming spirit of Filipino food culture.
