The “Tokwa’t Baboy” was made with braised tofu or bean curd, vinegar, soy sauce, and tender pieces of pork, from the pig’s ears. This was certainly an interesting way to meet my protein quota!
Estimated cooking time: 1 hour and 20 minutes
- 1/2 kilo pork (cut into chunk cubes)
- 5 pieces tokwa (bean curd or tofu)
- 2 heads garlic (minced)
- 1 cup vinegar
- 1 cup soy sauce
- 1 teaspoon salt
- 1 teaspoon brown sugar
- 3 small onions (diced)
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In a casserole, boil pork in just enough water with salt, lower fire and let simmer until pork is tender.
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Take the pork out and set aside.
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Fry tokwa (bean curd) in hot oil until toasted and slice to the same size as the pork.
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In a saucepot, mix vinegar, soy sauce, salt garlic and onions and heat for just a few minutes.
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Pour in mixture over pork and tokwa.
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Serve hot.
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