Waknatoy is Marikina’s version of the traditional Filipino menudo. This sweet pickles and pork stew is easy to prepare and is a great recipe to double to feed a large crowd or made-ahead meals. It’s delicious, hearty, and ideal for family meals or celebrations!
Waknatoy, or Marikina Menudo, is a Filipino pork stew served with sweet pickles. The name suggests that it is a product of Marikina and is very similar to the traditional Filipino Menudo, but with pickles and without potatoes or carrots.
The story goes that this stew of pork was well-loved in Marikina in the past and was a staple of nearly all eateries and restaurants along the roadsides. Chinese merchants, who frequented these eateries, eventually became bored of the same food and would say, “Ito Naman? Wag too!” (Not this again!). Because the majority of Chinese customers weren’t proficient in Filipino the Filipino language, they translated ” wag na ito” as ” wak a toy.” Thus the Marikenos called the stew made of pork “Waknatoy.”
- Pork The recipe makes use of pork shoulder or the Kasim. You could also use pork tenderloin for a lean option or belly for a fattier cut.
- The juice of a pickle is used to marinate pork; it provides a tangy flavor and aids in softening. It is possible to substitute lemon juice or calamansi.
- Tomato Paste improves the flavor and thickens the sauce. If you’re short of tomato paste, use the tomato sauce with three tablespoons.
- Chorizo for a smoky taste. It is also possible to make use of hot dogs or Vienna sausages.
- Roma Tomatoes– Use ripe tomatoes for a better flavor and a sweeter sauce.
- Sweet Gherkin Pickles This is the main reason it is different compared to Filipino Menudo. It imparts a sweet and tangy taste to the food.
- Vegetables– bell peppers, bell peppers as well as garbanzos provide color and flavor as well as texture
- The liver you can use liver from beef or pork in this recipe.
- Traditional Waknatoy is not made with carrots or potatoes. However, they can be added as an effective way to increase portions. Cut into uniform sizes for uniform cooking.
- Be careful not to cook the liver too long as it will become complex and challenging to chew. In the last five to seven minutes of cooking time. Note that the liver aids in thickening the sauce. If you do not want to add it, you’d like to decrease the quantity of the sauce to reduce it.
- Waknatoy is excellent for family meals, holiday celebrations, parties, or other special occasions. It’s a delightful mix with savory and sweet tastes that will delight people!
- Take advantage of steamed rice as a main course or make an appetizer filling for sandwiches or lunchtime snacks.
Move one Step Forward
Marikina Menudo is an excellent recipe to make ahead, and the recipe can be tripled or doubled to make it easier to store for meals in the future. It can be stored for up to a week and is better reheated as the flavors blend and intensify.
- Let the leftovers cool completely before putting them into one of the airtight containers. Refrigerate for up three days or in the freezer for up to two months.
- To heat, please place it in a pan and heat it at a low temperature to the internal temperature of 160 F or microwave in 2 to 3 minutes intervals until it is heated too.
Waknatoy is Marikina’s take on Menudo but with added pickles to make a delicious mix of savory and sweet. The pork stew is delicious, hearty, and ideal for daily dinners or special occasions.
- 1/4 cup of pickle juice
- Two tablespoons of soy sauce
- One tablespoon of oil from canola
- 2 pieces Chorizo de bilbao
- One onion peeled, chopped, and peeled
- Three cloves of garlic chopped and peeled
- 4 Roma tomatoes cut into pieces
- 1 cup of water
- 1 cup tomato paste
- One leaf of a bay
- 1/2 pound of pork liver
- 1/2 cup garbanzo beans, drained
- 2 pounds of pork shoulder chopped into 1-inch cubes
- Salt and Pepper according to your preference
- One large green bell pepper seeded, cored, then cut into cubes
- Six pieces of sweet Gherkin pickles and cut into 1/inch thickness
- One medium-sized red bell pepper seeded and sliced before cutting into cubes
- Add pork shoulder, juice from a pickle, and soy sauce in a bowl. Stir until the meat is coated. Cover with plastic. Keep in the refrigerator for approximately 30 minutes.
- Remove the pork from the pan by using a colander. Reserve the marinade. In a large skillet at medium temperature, heat oil. Add chorizo de bilbao. Cook until lightly golden. Remove the pan from the heat source and place it aside.
- Then, cook garlic, onion, and marinated pork in the pan. Cook until lightly brown, stirring often.
- Add tomatoes, cook, and smash with the spoon until soft and the juice is released.
- Pour in the reserved marinade, water tomato paste, sweet gherkin pickles, and bay leaves. Stir until evenly distributed, then bring to boiling.
- Lower the heat, cover, and let simmer for 20-30 minutes or until the pork is cooked.
- Add pork liver. Let it sit for 20-30 seconds before stirring.
- Incorporate browned chorizo and bell peppers, and Garbanzos. Mix well to incorporate.
- Salt and Pepper as desired.
- Stir well.
- Cover and cook another 6-to-10 minutes until the sauce has thickened.
- Serve hot