Tokwa at Baboy – A Pinoy classic partner to any soup like lugaw, a typical appetizer (pulutan) and a side dish to any menu. Most people like to have their Tokwa’t Baboy with beer or wine by the side. I’m okey with softdrinks. You can also try root beer float with your tokwa’t baboy. If you like sweet vinegar soy sauce just add more sugar.
Additional cooking tips: Garnish it with spring onions or dahon ng sibuyas, and or kintsay. Its way more delicious..
Tokwa’t Baboy Recipe
INGREDIENTS:
6 pcs pork’s ears
2 blocks firm tofu
2 large white onion, chopped
1 cups white vinegar (or use your favorite vinegar)
1/2 cup soy sauce
black pepper
4 tsp brown sugar
2 tbsp olive oil
3-4 green finger chillies, chopped
salt
Garnish: dahon ng sibuyas or spring onions, minced
INSTRUCTIONS:
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.
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.
In a bowl, combine the vinegar, onions,soy, sugar, freshly ground black pepper and olive oil until well combined.
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!
Cooking Tip: Don’t forget to garnish with lots of spring onions, this is what makes the Tokwa’t Baboy authentic in taste.
