Tokwa't Baboy (Pork and Tofu) Recipe

Tokwa't Baboy Tokwa't Baboy is a considered as a side dish and an appetizer, many Pinoys like to have tokwa't baboy with beer as their traditional appetizer and others love to have it as side dish to their Arroz Caldo and Goto (Filipino version of rice porridge) This dish is usually made from boiled pork (usually they used either or both pig's ear and pig face part and something pork belly), fried tofu and sauce from soy-sauce  vinegar and other spices that gives life to our Tokwa't Baboy. Our recipe is excellent source of iron for a healthy red blood cell. In my version of tokwa't baboy especially in the sauce, I add calamansi or lemon juice and sugar in the soy-sauce and vinegar mixture. Try this in your kitchen and you will enjoy the spicy taste of my recipe.

Good for serving:  2 - 4 persons Tokwa't Baboy Ingredients: 1/4 kilo, pork (preferably the ear and face part or pork belly) 1/2 kilo, tokwa (dry tofu),  6 cloves, garlic 2 cups, cooking oil 2 small, onions  5 whole, peppercorns 1 teaspoon, salt 1/4 cup vinegar 1 tablespoon, soy sauce 2 tablespoons, calamansi or lemon juice 1 teaspoon, brown sugar 1/2 teaspoon, black pepper, ground 1 bird eye chili (siling layubo), optional

Tokwa't Baboy Cooking Instruction: Put the pork and salt in a small pot or casserole and pour in enough water to cover the pork. Then cloves of garlic, 1 whole onion and whole peppercorns. Bring to a boil, when skimming off scum as it rises, then lower the heat  Simmer for about 1 hour or pork become tender. Remove the pork from the pot. In a small deep frying pan, heat the oil and deep fry pork until crispy Then, in the same pan, fry the tokwa (dry tofu) until golden brown on both sides. Drain the fried tokwa and pork on paper towels and let it cool. Mince the remaining garlic cloves and 1 onion. In a large bowl, prepare the sauce by thoroughly combining the minced onion and garlic, vinegar, soy sauce, brown sugar, ground black pepper, calamansi juice and crushed bird eye chili. Slice the pork and the tokwa about 1/2-inch cubes. Place the sliced pork and tofu in a serving plate with the bowl of sauce by the side Serve with rice porridge, or a cold bottle of beer. Share and enjoy Courtesy of titoshercooking

Author : phils

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