Tokwa’t baboy is a common Philippine appetizer. It consists of pork ears, pork belly and deep-fried tofu and is served in a mixture of soy sauce, pork broth cubes, vinegar, chopped white onions, scallions and red chili peppers to make it more tasty! Most people like their Pork and Tofu with beer or wine, I like mine with beer! It just gets juicy and delicious.
INGREDIENTS:
1/2 kilo of pork belly
1/2 kilo of tofu (tokwa), (approximately about 4 slices)
1 and 1/2 cup of white vinegar
1/4 cup of soy sauce
4 tablespoons of sugar
1 medium diced red onion
2 pieces finger chilies (green chili), sliced
5 cups of water
2 cups of cooking oil
1 tbs of salt
HOW TO:
Prepare a pot, boil the liempo (pork belly) first until meat is tender and soft. Season it with salt and pepper.
In a separate pan, fry the tofu one by one until it becomes golden brown.
Cut the fried tofu into cubes and slice the pork belly as well into bite-sized pieces then set them aside.
Combine all the ingredients; sugar, salt, soy sauce, and vinegar in bowl and let it simmer into a small pot.
Add 1 cup of water used from cooking the pork belly.
Place the sliced meat and tofu in a serving plate with the bowl of sauce by its side
Serve hot and spicy! Share and Enjoy this scrumptious meal!