Waknatoy or 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.
A Unique Twist on a Filipino Classic
This iconic dish, also known as Menudo ng Marikina, is a delightful dish that puts a unique twist on the traditional pork menudo. What sets this dish apart is its omission of potatoes and carrots, replaced instead with pickles. This addition gives it a distinctive sweet and tangy flavor profile that sets it apart from its more familiar counterpart, the pork menudo.
History of Waknatoy
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 waknatoy.
Sautéing Aromatics: Building Flavor
To start, heat oil in a medium-sized pot over medium heat. Sauté garlic, onions, and tomatoes until the onions are soft and translucent. This initial step forms the flavor base of the dish, infusing the oil with the aromatic flavors of garlic and onion.
Adding the Pork: Sealing in Juices
Add the pork to the pot and sauté it with the aromatics. Season the pork with salt and pepper to taste. Sautéing the pork helps to seal in its juices and enhances its flavor. Stir-cook the pork and aromatics together for about 1 to 2 minutes, allowing the flavors to meld.
Simmering with Sauces: Infusing Flavor
Pour in the vinegar, soy sauce, Worcestershire sauce, and two cups of water. These sauces add depth and complexity to the dish, infusing the pork with rich, savory flavors. Cover the pot and simmer the pork until it is almost tender, adding more water if needed to prevent it from drying out.
Adding Pickles: A Sweet and Tangy Twist
Once the pork is almost tender, add the pickle relish. The pickles give the dish its distinctive sweet and tangy flavor, setting it apart from traditional pork menudo. Stir in the pickle relish, ensuring it is evenly distributed throughout the dish.
Introducing Sausage and Chorizo: Adding Layers of Flavor
Add the sliced sausage and chorizo de Bilbao to the pot. These ingredients add a depth of flavor and a rich, smoky undertone to the dish. Cover the pot and simmer until the bell peppers are almost cooked, allowing the flavors to meld together.
Incorporating Bell Peppers: Adding Color and Texture
Add the diced bell peppers to the pot. The bell peppers not only add a vibrant pop of color to the dish but also contribute a subtle sweetness and a satisfying crunch. Simmer the dish until the bell peppers are tender-crisp, retaining their bright color and fresh flavor.
Adding Tomato Sauce: Enhancing Flavor and Texture
Stir in the tomato sauce, coating the pork and vegetables with its rich, tomatoey goodness. The tomato sauce adds a luscious texture and a savory depth to the dish, tying all the flavors together into a harmonious whole.
Adding Pork Liver: A Rich and Nutritious Addition
Finally, add the sliced pork liver to the pot. The liver adds a rich, meaty flavor and a velvety texture to the dish. Simmer the dish until the liver is cooked through, ensuring it is tender and flavorful.
Adjusting Seasoning: Perfecting the Flavor
Taste the sauce and adjust the seasoning if necessary. Add patis, a Filipino fish sauce, to enhance the savory flavor of the dish. Serve the dish hot with steamed rice for a satisfying and flavorful meal.
Food for Thought
The addition of pickles in the dish not only adds a unique flavor but also contributes to its nutritional value. Pickles are a good source of probiotics, which are beneficial bacteria that support gut health. Additionally, pickles are low in calories and can add a flavorful twist to dishes without adding extra fat or sugar.
Waknatoy is a dish that embodies the Filipino spirit of innovation and resourcefulness. By taking a classic recipe and adding a unique twist, and has become a beloved dish that showcases the rich culinary heritage of Marikina. So, the next time you’re craving a taste of something different, why not give it a try?
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:
1. Balancing Flavors: To balance the sweet and tangy flavors, adjust the amount of pickle relish and vinegar according to your taste preference. Start with a smaller amount and gradually add more as needed to achieve the perfect balance. 2. Choosing the Right Pork: Opt for pork cuts that are well-marbled and tender, such as pork shoulder or pork belly, for the best texture and flavor in your dish. Trim off excess fat before cooking to prevent the dish from becoming too greasy. 3. Simmering Technique: To ensure that the pork and other ingredients are cooked evenly, simmer dish over low to medium heat and stir occasionally. This gentle cooking method allows the flavors to meld together beautifully and ensures that the pork is tender and flavorful.