Tokwa't Baboy

My Tito Jose cooked the best Tokwa’t Baboy that I’ve ever tasted in my life. I am not saying that because he’s my uncle but it was really very good. And I feel safe since it was cooked in our house. The reason why I said that is because I am kind of hesitant to eat Tokwa’t Baboy in the restaurants. The ingredients of this dish needs to be cleaned very well and I know that in some of the restaurant they don’t clean it well enough to pass my standard.





Anyway, Tokwa’t Baboy (Beancurd and pork) is a traditional appetizer at local Filipino fast-food and full-service restaurants. It is usually made with pork ears, chewy tofu/beancurd, soy sauce, pork broth, vinegar and other spices.



Here are the ingredients and the procedure to cook it:

 





Ingredients:

* 1 Kilo of Pork Face & Ears (cut into cubes)

* 8 Pieces of Tokwa (Beancurd) 2"x2"

* 1 Small cloves of garlic (minced)

* 3 Big onions (diced)

* 1 Cup vinegar

* 1 Cup soy sauce

* 1 Teaspoon salt

* 1 Teaspoon brown sugar



Cooking procedure:

1. In a casserole, boil pork with salt, lower fire and let it simmer until pork is tender.

2. Take the pork out and set aside.

3. Fry tokwa in hot oil until toasted and slice to the same size as the pork.

4. In a sauce pot, mix soy sauce, vinegar, salt, garlic and onions and heat for just few minutes.

5. Pour in mixture over pork and tokwa.

Any comments and suggestions are welcome.

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