Tokwat Baboy

Looking for a perfect beer-match? This Tokwa’t Baboy will do the job! It’s also a great appetizer or a side for Arroz Caldo! Made with boiled pork cuts, tofu cubes fried to perfection and then poured over with a sauce mixture of vinegar, soy sauce, onions, and chili peppers.

Ingredients

• 500 grams pork belly (cut in ½ inch x ½ inch)
• 1 tsp whole black pepper
• 2 tbsp rock salt
• 500 ml water (for boiling pork)
• 2 blocks tofu (cut into cubes)
• ¼ cup cooking oil (for frying the tofu)
• 1 large red onion (add more if you want)
• 2 small white onion (optional)
• 2 large green chili

For making the sauce

• 2 pcs red chili
• ½ cup vinegar
• ½ cup soysauce
• 2 cloves garlic (chopped finely)
• ¼ tsp ground black pepper
• 2 tbsp sugar
• 1 tsp salt

Instructions

1. Pour water in a pot over medium-high heat. Add salt and whole ground black pepper. Tip in slices of pork belly and bring to boil for 20 minutes or until soft and tender. Drain water and set aside to cool.
2. While cooking the pork. Cut tofu in cubes. In a pan, pour cooking oil over medium heat. When the oil is hot enough, Fry tofu until golden brown then set aside.
3. When pork belly is cool enough to touch. Cut the pork into the desired size then set aside.
4. Slice the green chili, red and white onion into small then set aside.

Making the sauce

• In a saucepan pour the soy sauce, vinegar, sugar, salt, black ground pepper, red chili, and garlic. Let simmer until the sugar dissolves.

Putting it all together

• In a large bowl tip-in the pork, fried tofu, onions then mix until well combined then gradually pour the sauce then mix gently until pork and tofu are coated. Place green chili on top and serve. Bon appetit!