Tokwa’t Baboy (Beancurd and Pork)
Tokwa’t Baboy is a traditional appetizer in most Filipino restaurants and in places offering beer. It is traditionally cooked with pork ears, soy sauce, pork broth, vinegar and other spices. Tokwa’t baboy can also be paired with Arroz caldo.
Ingredients:
1/2 kilo pork (cut into chunk cubes) or ½ kilo pork ears (cut into small slices)
6 pieces tokwa or beancurd
2 heads garlic , minced
1/4 teaspoon salt (for pork)
1 cup cane vinegar
1 cup soy sauce
1 teaspoon salt (for sauce)
1 teaspoon brown sugar
3 small onions , diced
2 small pieces chili pepper
Sliced onion rings from 1 onion
Directions:
1. Fry the beancurd or tokwa until golden brown and crisp. Remove from pan and place on paper towels to dry. Cut the fried tokwa into 1/2 inch cubes. Set aside.
2. Boil pork meat or pork ears in water with 1/2 tsp salt until tender. Cut the cooked pork into 1/2-inch cubes. Set aside.
3. Mix vinegar, soy sauce, 1 tsp salt, sugar, chili pepper (red sili), black pepper, diced onions and garlic in a bowl.
4. Combine fried tokwa and pork pieces together in a shallow bowl. Pour sauce made in step 3 onto the bowl. Garnish with fresh onion rings.
