Waknatoy

A tomato pork stew with pickles in it, and the pickle liquid goes in too.

Pork. Not vegetarian — contains chorizo, which is pork, pork.

Ingredients

• 800 g pork shoulder, in 2 cm dice
• 200 g pork liver, in 2 cm dice
• 150 g chorizo de Bilbao, sliced
• 200 g pickled gherkins, sliced
• 4 tablespoons of the pickle liquid
• 400 g tomato sauce
• 2 potatoes, diced
• 1 red pepper, diced
• 1 onion and 6 garlic cloves, chopped
• 400 ml water
• 2 tablespoons oil

Method

1. THE PICKLES ARE THE POINT, and so is their liquid. Without them this is an ordinary menudo; with them it is sharp against the tomato, which is the whole character.
2. Brown the pork in the oil, then lift it out. Fry the chorizo and let its fat run.
3. Soften the onion and garlic in that fat.
4. Return the pork, add the tomato sauce and water, and simmer covered 1 hour.
5. Add the potatoes and pepper and cook 15 minutes.
6. LIVER IN FOR THE LAST 5 MINUTES ONLY. Added at the start it goes grainy and clouds the sauce.
7. Stir in the gherkins AND the pickle liquid off the heat, so the sharpness stays sharp -- boiled, it flattens into the tomato and you would never know it was there.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Philippines · All recipes