Sunday, January 20, 2013

Tokwa't Baboy

I am going to share another recipe today and this is a popular "pulutan" in the Philippines. Usually they use tenga (ear of the pig), but you can also use pork cutlets. The tokwa and pork meat are mixed up before adding the sauce, but I chose to mix everything up so you can eat that anytime or even make it as your "baon" packed lunch for work. 

1/2 kilo pork cutlets
4 pieces of tokwa (tofu) 
2 medium-sized onions 
5 cloves of garlic
3 pieces of siling haba (finger chilies)

1/2 cup soy sauce
1/2 cup vinegar
5 teaspoon of sugar
3 pieces of calamansi 
dash of pepper

Boil the pork meat for half an hour to make it tender.  Prepare the other ingredients while waiting for the pork meat. Dice the onions and garlic. Cut the tofu into 8 parts per piece. Slice the finger chilies into small pieces. Remove the pork meat from the pot and strain the excess water. 
Deep fry the tokwa until golden brown. Remove the tokwa from the frying pan and put in a strainer to drain the oil. Next, fry the pork cutlets and make sure to cover the pan. Open it once you hear long intervals in the popping sound (just like cooking popcorn) and check if the pork cutlets are golden brown and crunchy. Remove from the pan and also strain. Fry the garlic until golden brown and remove from pan.
Mix all the ingredients together in a pot or pan. Add the sauce. Turn on the heat to low flame and continue mixing all the ingredients for 2 to 3 minutes. This will help the meat and tokwa absorb the sauce. Serve with rice or with your favorite drink such as beer.
Note: You can make the sauce spicier by adding more chili or sweeter by adding more sugar. Check out my other recipes here. All are easy to do! 

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