Description
Discover the Filipino classic, Tokwa’t Baboy, a dish combining crispy tofu and tender pork ears in a tangy vinegar sauce. Perfect as a side dish or beer match!
Ingredients
Units Scale
- 600 g pcs pork ears, pork belly, or a mixture of both
- 2 blocks firm tofu
- 2 large white onions, chopped
- 1 cup cane vinegar
- 1/2 cup soy sauce
- 1/4 cup water
- black pepper, freshly ground
- 4 tsp brown sugar
- red chilies, chopped
- salt, to taste
- water, for steaming
- oil, for frying
Instructions
- Rub salt, black pepper, and oil onto the pork ears and/or pork belly. Let it marinate for 30 minutes.
- Prepare a steamer and steam the marinated pork for 45 minutes or until tender and sticky. Once done, remove from the steamer and cut into bite-sized pieces. Set aside.
- In a deep fryer or a pan with enough oil, fry the tofu until the outer skin is golden brown and crispy.
- Remove from the fryer, let it cool, then slice into cubes. Set aside.
- In a bowl, combine white vinegar, chopped onions, soy sauce, water, brown sugar, and freshly ground black pepper. Stir until the sugar is dissolved and everything is well mixed.
- In a deep dish or serving bowl, place the chopped pork and tofu. Pour the vinegar mixture over them, ensuring everything is well coated. Top with chopped red chilies.
- Serve immediately, allowing the pork and tofu to soak up the flavours of the vinegar sauce.