is a dish composed of fried pork belly and fried tofu. The sauce made of vinegar and soy sauce gives life to this dish. Generally, this is considered as an appetizer and a side dish. Most people like to have their Tokwa’t Baboy with beer or wine by the side while others love to have it with rice porridge, Goto, or a simple lugaw.
Tofu as most of us know is made out of coagulated soy milk then pressed, a very popular ingredient in Chinese cuisines as well as other Southeast Asian countries. It comes in many forms that vary in firmness and smell.
NUMBER OF SERVINGS: 2-4
TOKWA’T BABOY INGREDIENTS:
- 400 grams pork belly (liempo)
- 1 lb firm (or extra firm) tofu (approx. 4 slices)
- 4 cloves garlic minced
- 1/2 tablespoon salt
- 1/4 teaspoon msg(optional)
- 2 cups cooking oil
- 1/2 cup cane vinegar
- 1/4 cup soy sauce
- 1/2 cup brown sugar
- 1/4 teaspoon black ground pepper
- 1 small onion , diced
- 2 spring green onions chopped thinly
- 3 cups water
- 3 pieces chili finger chopped
1. Pour-in water, salt, msg, garlic and pork belly in a pot and bring to a boil then simmer until tender (about 20- 30 minutes under medium heat)
2. Pour cooking oil on a separate pan and allow to heat
3. When the oil is hot enough, fry the tofu until color turns golden brown and outer texture is somewhat crispy.
4. Fried the boiled pork belly until brown.
5. Cube the fried tofu and slice the fried pork belly into bite-sized pieces then set aside
6. Heat the saucepan and pour-in the vinegar, soy sauce, sugar and black ground pepper then bring to a boil, add cube the fried tofu and slice pork belly and stir then turn-off the heat.
7. Add the onions, spring green onions, and chilli finger. Transfer in a serving bowl.
8. Serve hot! Share and Enjoy!