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Tokwa At Baboy Recipe

  • 1/4 kilo pork, preferably the ear and face part
  • 2 big pieces tokwa or dry tofu
  • 6 cloves garlic
  • 5 whole peppercorns
  • 1/4 cup vinegar
  • 2 small onions
  • 2 cups cooking oil
  • 1 tablespoon soy sauce
  • 1 teaspoon brown sugar
  • 1/2 teaspoon black pepper, ground
  • 1 teaspoon salt
Tokwa At Baboy Recipe

  1. Place the pork in a small pot or casserole and dispense in enough water to cover the pork. Add 3 cloves of garlic, 1 whole onion, the whole peppercorns and salt.
  2. Bring to a boil floating off froth as it rises, then lower the heat and boil for about 1 hour. Take out the pork from the pot and let it cool. Drain liquid from and reserve 1/2 cup of the pork broth for the sauce. 
  3. Heat the oil and fry the tokwa or dry tofu until golden brown on both sides in a small pan. Draw off the fried tokwa on paper towels and let it cool. Cut up the remaining onion and 3 cloves of garlic. Prepare the sauce by thoroughly combining the minced onion and garlic, vinegar, soy sauce, brown sugar, ground black pepper, and the reserved pork broth in a large bowl. 
  4. Slice the pork and the tokwa into 1/2-inch cubes and mix with the sauce. Best paired with a bootle of beer or bowl of porridge.

Tokwa At Baboy Recipe Tokwa At Baboy Recipe Reviewed by kuji hara on 1:28 AM Rating: 5

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