Waknatoy
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Prep Time
15 mins
-
Cook Time
15 mins
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Marinating
30 mins
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Total Time
1 hr 30 mins
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Servings
4 servings
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Calories
386 kcal
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Course
Main Course
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Cuisine
Filipino
Waknatoy
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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.
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Ingredients
- 2 pounds pork shoulder, cut into 1-inch cubes
- ¼ cup pickle juice
- 2 tablespoons soy sauce
- 1 tablespoon canola oil
- 2 pieces Chorizo de Bilbao
- 1 onion, peeled and chopped
- 3 cloves garlic, peeled and minced
- 4 Roma tomatoes, chopped
- 1 cup water
- 1 tablespoon tomato paste
- 6 pieces sweet Gherkin pickles, cut into 1/inch thickness
- 1 bay leaf
- ½ pound pork liver
- 1 medium red bell pepper, seeded, cored, and cut into cubes
- 1 medium green bell pepper, seeded, cored, and cut into cubes
- ½ cup garbanzo beans, drained
- salt and pepper to taste
Instructions
- 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.
- 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.
- In the same pan, add onion, garlic, and marinated pork. Cook until lightly browned, stirring occasionally.
- Add tomatoes and cook, mash with the back of the spoon, until softened and release juice.
- Add water, reserved marinade, tomato paste, sweet gherkin pickles, and bay leaf. Stir until distributed and bring to a boil.
- Lower heat, cover, and simmer for about 20 to 30 minutes or until pork is tender.
- Add pork liver. Let stand for about 20-30 seconds before stirring.
- Add browned chorizo, bell peppers, and garbanzos. Stir well to combine.
- Add salt and pepper to taste. Stir well.
- Cover and cook for another 6 to 10 minutes or until sauce is thickened. Serve hot.
Notes
- Do not overcook the liver, as it will turn tough to chew. Add during the last 5 to 7 minutes of cook time. Please note that the liver helps thicken the sauce, and if omitting it, you might want to reduce the sauce longer to thicken.
Nutrition Information
Show Details
Calories
386kcal
(19%)
Carbohydrates
16g
(5%)
Protein
43g
(86%)
Fat
16g
(25%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
3g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
264mg
(88%)
Sodium
991mg
(41%)
Potassium
1028mg
(29%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
13922IU
(278%)
Vitamin C
90mg
(100%)
Calcium
60mg
(6%)
Iron
16mg
(89%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 386 kcal
% Daily Value*
| Calories | 386kcal | 19% |
| Carbohydrates | 16g | 5% |
| Protein | 43g | 86% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 264mg | 88% |
| Sodium | 991mg | 41% |
| Potassium | 1028mg | 22% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 13922IU | 278% |
| Vitamin C | 90mg | 100% |
| Calcium | 60mg | 6% |
| Iron | 16mg | 89% |
* Percent Daily Values are based on a 2,000 calorie diet.
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