“Pinoy classic, typical appetizer and a side dish. Most people like to have their Tokwa’t Baboy with beer or wine by the side. I’m okey with softdrinks. I had rootbeer float with my tokwa’t baboy earlier. If you like sweet vinegar soy sauce just add more sugar.”
6 pcs pork’s ears
2 blocks firm tofu
2 large white onion, chopped
1 cups white vinegar
1/2 cup soy sauce
4 tsp brown sugar
2 tbsp olive oil
green finger chillies, chopped
1. Pressure cook pig’s ear for about 20 minutes or simmer for 30 to 1 hour or until tender. Remove from the pressure cooker drain then sliced into strips. Set aside.
2. In a fryer, deep fry tofu until outer skin is golden brown and crispy. Remove from fryer let it cool then slice into cubes, set aside.
3. In a bowl, combine the vinegar, onions,soy, sugar, freshly ground black pepper and olive oil until well combined.
5. Toss in the chopped ears and tofu into a large serving dish or bowl and pour vinegar mixture then topped with chopped chillies.
Serve and enjoy!