Are you looking for simple but tasty tokwa’t baboy recipe? Well, try this tokwa’t baboy with spicy vinegar recipe and you’ll see, it’s worthy.
“Tokwa’t baboy” is made from pork meat, usually the ear part and fried tofu or bean curd. They are mixed together along with a special concoction made from soy sauce and other spices.
This dish is also one of the most flexible. Some eat this with a bowl of steaming porridge while some prefer it as a side dish in drinking sessions. Me, I prefer eating this with rice.3
This recipe features toasted and crispy tofu to add some enjoyable moments. Also, instead of using the ear part, this recipe features pork chop.
- 1/2 kilo pork meat (pork chops) – chopped
- 5 pieces of tofu – chop to easy frying
- 3 medium onions
- 1 siling labuyo – chopped
- 2 tablespoon sugar
- 1 piece siling haba or green chili – chopped
- 2 cups vinegar
- 2 tablespoon soy sauce
- salt and pepper
Procedure (Tokwa’t Baboy)
- Boil the pork with water until tender, strain and set aside.
- Fry the tofu until golden brown and chop. Then, set aside.
- In a pan, saute the onion.
- Add the porn and let it fry and release fat.
- Add a tablespoon of soy sauce and a tablespoon of sugar. Mix well.
- Put salt and pepper to taste.
- In a bowl, combine the tofu and pork.
- Set aside.
Procedure (Vinegar Dip)
- Combine vinegar, soy sauce, sugar, onion, siling labuyo, and green chili. Then, mix well.
- Serve with Tokwa’t Baboy and enjoy.
- It is recommended to soak the tofu in the vinegar dip until it absorbs some of the some of it before topping it on the rice.
- If you wanted to lessen the spicy kicks on the sauce, you can remove the siling labuyo.
- This tokwa’t baboy with spicy vinegar recipe is non-seasonal. Go ahead and make it at any time of the year.