Lechon con Tokwa is a classic dish from Boy Ching Woo Chinese Restaurant prepared with a mix of lechon kawali and fried tofu served over a sweet and savoury sauce.
If you lived near Caloocan in Metro Manila most probably you would have heard of the one of the oldest Chinese restaurants in the Philippines, probably the oldest outside of Binondo, Boy Ching Woo. And if you had dined in there most probably you would have tried their specialties like their Battered Chicken and our copycat recipe for today, the Lechon con Tokwa.
Lechon con Tokwa as many said, it is the Lechon Paksiw for health conscious, why? Because it is prepared with a mixture of fried tofu and lechon kawali, rather than 100% pork. This dish has been served in the restaurant since 1939, and up until now, I bet it is still one of their best sellers, and it’s easy to understand why. Its sweet, its savoury, its partly crispy and its porky, its everything you want in a Filipino dish.
I don’t exactly know the recipe, but I had tried similar dishes from Chinese restaurants outside the Philippines, so recreated the recipe it based on my memories and experience. Honestly, it tastes the same, I will leave it up to you to decide if I nailed it.
In a wok heat enough oil for deep frying, then deep fry tofu until golden brown in colour. Remove from wok, drain then cut into cubes.
Remove all apart from 2 tbsp of oil from the wok.
Sauté garlic, shallots and ginger.
In a bowl mix and combine fish sauce, oyster sauce, soy sauce, Chinese cooking wine, brown sugar, pork stock and cornstarch. Pour mixture in the wok then let it boil and thicken. If it’s too thick to your liking add a bit of water.
Add the lechon kawali and fried tofu, stir to distribute sauce, cook for 2 minutes in very high heat. Season with ground white pepper.
Drizzle some sesame oil on top, turn heat of then place on a serving platter.
Top with chopped spring onions then serve.
Cooking time does not include Lechon Kawali’s cooking time