Waknatoy
Waknatoy is Marikina's version of menudo, but with added pickles for a delicious medley of sweet and savory. This pork stew is hearty, tasty, and perfect for everyday meals or special occasions.
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 2 lb pork shoulder, cut into 1-inch cubes
- 1/4 cup pickle juice
- 2 tbsp soy sauce
- 1 tbsp canola oil
- 2 pc Chorizo de bilbao
- 1 onion, peeled and chopped
- 3 clove garlic, peeled and minced
- 4 Roma tomatoes, chopped
- 1 cup water
- 1 tbsp tomato paste
- 6 pc sweet Gherkin pickles, cut into 1/inch thickness
- 1 bay leaf
- 1/2 lb pork liver
- 1 medium red bell pepper, seeded, cored, and cut into cubes
- 1 medium green bell pepper, seeded, cored, and cut into cubes
- 1/2 cup garbanzo beans, drained
- salt and pepper to taste
Instructions
- 1
In a bowl, add pork shoulder, pickle juice, and soy sauce and stir to coat meat. Cover with plastic film. Marinate in the refrigerator for about 30 minutes.
- 2
Drain pork well using a colander, reserving the marinade. In a wide pan over medium heat, add oil. Add chorizo de bilbao. Cook until lightly browned. Remove from pan and set aside.
- 3
In the same pan, add onion, garlic, and marinated pork. Cook until lightly browned, stirring occasionally.
- 4
Add tomatoes and cook, mash with the back of the spoon, until softened and release juice.
- 5
Add water, reserved marinade, tomato paste, sweet gherkin pickles, and bay leaf. Stir until distributed and bring to a boil.
- 6
Lower heat, cover, and simmer for about 20 to 30 minutes or until pork is tender.
- 7
Add pork liver. Let stand for about 20-30 seconds before stirring.
- 8
Add browned chorizo, bell peppers, and garbanzos. Stir well to combine.
- 9
Add salt and pepper to taste. Stir well.
- 10
Cover and cook for another 6 to 10 minutes or until sauce is thickened. Serve hot.