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Waknatoy
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How to Cook Waknatoy (Menudo ng Marikina)

Discover the rich history and unique flavors of waknatoy, Marikina's twist on pork menudo. Sweet, tangy, and packed with tradition, it’s a must-try Filipino dish!
Prep Time12 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 32 minutes
Course: Pork Recipe
Cuisine: Filipino
Keyword: menudo ng marikina, pork menudo, waknatoy
Servings: 4 to 6 servings
Calories: 386kcal
Author: Manny

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.