Waknatoy (Marikina Menudo)
Waknatoy is a heritage dish from Marikina that transforms the classic Filipino menudo into something distinct. This hearty stew combines tender pork shoulder, pork liver, chorizo de bilbao, and sweet gherkin pickles in a rich tomato-based sauce. Unlike traditional menudo, it deliberately omits potatoes and carrots, letting the interplay of sweet, tangy, and savory flavors take center stage. The dish's name comes from Chinese merchants' mispronunciation of "wag na ito" (not this again), a testament to its ubiquity in Marikina's old eateries. Both comforting and surprising, it showcases how local communities adapt and reimagine Filipino cuisine.
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
- Marinate the cubed pork shoulder in pickle juice and soy sauce for 30 minutes in the refrigerator. Once done, drain the meat but save the marinade - you'll need it later.
- Heat canola oil in a deep pan over medium heat. Cook the sliced chorizo de bilbao until lightly browned, then remove and set aside. In the same pan, cook your chopped onions, minced garlic, and the marinated pork. Keep cooking until the meat turns light brown, stirring every now and then.
- Add your chopped tomatoes and cook them until they become soft, helping them break down by pressing with your spoon. Pour in the water, the marinade you saved earlier, and tomato paste. Add your sliced sweet pickles and bay leaf. Stir everything together and let it come to a boil. Once boiling, turn down the heat, cover the pan, and let it cook gently for about 20-30 minutes until the pork becomes tender.
- When your pork is tender, add the liver. Wait for about 20-30 seconds before stirring - this keeps the liver tender. Put the cooked chorizo back in, then add your bell peppers and garbanzo beans. Add salt and pepper until it tastes right to you.
- Cover and cook for another 6-10 minutes, or until the sauce becomes thick enough to coat your spoon nicely. The dish is ready when the liver is just cooked but still tender. Let it rest for 5 minutes before serving with hot rice - this makes it taste even better.
- This recipe serves 4-6 people and takes about 1 hour and 30 minutes total, including marinating time. You can make it ahead - many people say it tastes even better the next day.
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
Calories: 386kcalCarbohydrates: 16gProtein: 43gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 176mgSodium: 991mgPotassium: 628mgFiber: 4gSugar: 3gVitamin A: 8579IUVitamin C: 90mgCalcium: 38mgIron: 16mg
Tried this recipe?Let us know how it was!