Menudo ng Marikina is very similar to the popular pork menudo but the only difference is it does not have potatoes or carrots and it has pickles. That is why it has a sweet tangy flavor because of the pickles which the ordinary pork menudo does not have. Maybe you are wondering why it is called “waknatoy”? The story behind this is way back since the Spanish era in the Philippines and there are Chinese immigrants living in Marikina that time.
Those Chinese are already fed up on eating this kind of menudo wherever they go to carinderia or eatery to eat. When the eateries serve this dish they always say “waknatoy” and since most Chinese are not fluent in speaking Filipino, their Chinese accent pronounce the words “wag na ito” to “wak na toy” (in english: no not this again!). So the people in Marikina named this dish as such.
Waknatoy: A Taste of Marikina’s Rich Culinary Heritage
When my Tita Tess came over last Christmas, she brought with her a recipe that transported us straight to Marikina—the famed menudo ng Marikina. At first glance, it looked like the familiar pork menudo we all know and love. But one bite was enough to reveal its unique character, a sweet tangy twist that was both surprising and comforting. As I discovered, the magic of this iconic menudo lies in its pickle relish, a secret ingredient that sets it apart from the usual menudo, giving it a distinct Marikina flair.
This dish isn’t just about taste; it carries with it a fascinating slice of history, one that’s as vibrant as the flavors simmering in its pot.
Why is it Called Waknatoy?
The story goes back to the Spanish colonial period, when Marikina’s bustling eateries catered to locals and Chinese immigrants alike. Legend has it that the Chinese workers, weary from their long days and frequenting the same carinderias, would groan in exasperation whenever they were served menudo. In their accented Filipino, they’d exclaim, “Wag na ito!” meaning “Not this again!” Over time, this exclamation morphed into the endearing term waknatoy, and the dish became a local staple, celebrated for its unique take on menudo.
My Lola Nena used to say that the dish reflects Marikina’s resourcefulness and adaptability. With its Chinese-inspired name and Spanish cooking techniques, it’s a melting pot of cultures—just like the city itself.
Cooking Waknatoy the Right Way
When I first tried making the dish, I was nervous. My cousin Arnel, who grew up in Marikina, insisted it’s all about balance—getting that perfect blend of savory and tangy flavors. He swore by using pickle relish as the key to achieving the dish’s signature taste. I hesitated at first, but now I can’t imagine waknatoy without it.
The process begins by sautéing garlic, onions, and tomatoes until the onions turn translucent. This simple base may seem straightforward, but it builds the foundational flavors that make the dish so hearty and comforting. The tomatoes add a subtle sweetness, while the garlic lends a robust aroma that fills your kitchen with warmth.
Adding the pork comes next. The key here is to season it well with salt and pepper and sauté until lightly browned. This step locks in the meat’s juices, ensuring tender, flavorful bites.
When you add vinegar, soy sauce, and Worcestershire sauce to the pot, it might feel like a lot of bold flavors competing for attention. But trust the process. Vinegar’s acidity tenderizes the pork while the Worcestershire sauce deepens the dish’s umami profile. The soy sauce brings it all together with its savory saltiness.
The Magic of Pickle Relish
Here’s where the magic happens. Once the pork is tender, the pickle relish goes in. My Tito Boy once told me, “Without the pickles, it’s just another menudo.” He wasn’t wrong. The relish not only adds a sweet tang but also brings out the flavors of the chorizo de bilbao and sausages that make waknatoy so special.
The chorizo, with its smoky paprika undertones, and the sausage, with its hearty bite, complement the dish’s sweetness perfectly. As the ingredients simmer together with the tomato sauce, the mixture transforms into a rich, vibrant stew.
Bell peppers are added next for a burst of color and freshness. I learned from my Ate Lani that these should be cooked just until tender to retain their crunch and sweetness. The final touch is the pork liver, which adds depth and a velvety texture.
A Dish Best Served with Memories
Every time I cook waknatoy, I think of my family’s gatherings where this dish has taken center stage. My mom often says it’s not just the flavors that make it special but the memories that come with it. Sharing this Marikina classic over steaming rice is more than just a meal; it’s a celebration of history, heritage, and home.
For beginners trying this dish, don’t let the steps intimidate you. The beauty of waknatoy lies in its simplicity and the way it comes together harmoniously. Each ingredient has a purpose, and the techniques—like tenderizing the meat with vinegar or adding the liver last—are tried and tested over generations.
Food for Thought
Did you know that Marikina is often called the “Shoe Capital of the Philippines”? It’s no wonder that a city known for its craftsmanship has created a dish as well-crafted as the menudo ng Marikina. Like its famous shoes, this dish embodies the care and creativity of Marikina’s people.
Whether you’re from Marikina or simply a food lover, cooking this is an invitation to experience a rich culinary tradition. It’s a reminder that even a humble dish can carry stories, bring people together, and keep history alive—one delicious bite at a time.
So, the next time you’re looking to try something new yet familiar, why not give it a shot? Who knows, it might just become a favorite in your home, as it has in mine.
How to Cook Waknatoy (Menudo ng Marikina)
Ingredients
- 1 kilo pork shoulder sliced into cubes
- 1/2 kilo pork liver sliced into cubes
- 1 pc chorizo bilbao sliced diagonally
- 250 grams sausage or hotdogs sliced diagonally
- 2 pcs. red and green bell peppers seed removed, slice into large squares
- 1/2 cup sweet pickle relish
- 250 grams tomato sauce
- 2 Tbsp. Worcestershire Sauce
- 5 cloves garlic peeled and minced
- 1 pc large white onion chopped
- 2 pcs. tomatoes chopped
- 2 Tbsp. cooking oil
- 1/2 cup vinegar
- 1/2 cup soy sauce
- salt and pepper to taste
- patis to taste
Instructions
How to cook Waknatoy (Menudo ng Marikina):
- In a medium size pot, heat oil and saute garlic, onions and tomatoes until the onions are soft.
- Add in the pork and saute. Season with salt and pepper to taste. Stir cook for about 1 to 2 minutes.
- Then add the vinegar, soy sauce, Worcestershire sauce and two cups of water. Cover and simmer until the pork is almost tender. Add water if necessary.
- When the pork is almost tender, add the pickle relish, sausage, chorizo de bilbao, bell peppers and tomato sauce. Cover and simmer until the bell peppers are almost cooked.
- Then add the pork liver and let it simmer until the liver is cooked. Adjust the taste if necessary by adding patis. Serve hot with steaming cooked rice.
Notes
Cooking Tips:
Use Pickle Relish for Authentic Flavor
The defining feature of this menudo is its sweet and tangy flavor, thanks to pickle relish. Use a good-quality pickle relish to balance the dish’s savory and acidic elements perfectly. Adding it during the final stages of cooking ensures the flavor remains vibrant and doesn’t overpower the stew.Simmer the Pork for Maximum Tenderness
Allow the pork to simmer slowly after adding the vinegar and soy sauce. This technique not only tenderizes the meat but also infuses it with the bold, savory flavors of the marinade. Be patient and check occasionally, adding water as needed to prevent the dish from drying out.Add the Liver Last to Avoid Overcooking
Pork liver cooks quickly, so it should be added in the final minutes of simmering. Overcooking can make the liver rubbery and unpleasant, while a gentle simmer keeps it tender and flavorful. This step also ensures the dish develops a smooth, velvety texture that enhances every bite.
