Waknatoy (Menudo ng Marikina) Recipe
Waknatoy (Menudo ng Marikina)
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. 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.
How to Cook Waknatoy (Menudo ng Marikina) Print Prep time Cook time Total time Author: Manny Recipe type: Pork Recipe Cuisine: Filipino Serves: 4 to 6 servings Ingredients 1 kilo pork shoulder, sliced into cubes ½ 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 ½ cup sweet pickle relish 250 grams tomato sauce 2 Tbsp. Worcestershire Sauce 5 cloves garlic, peeled and minced 1 large white onion, chopped 2 pcs. tomatoes, chopped 2 Tbsp. cooking oil ½ cup vinegar ½ 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. 3.5.3251
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