Tokwa’t Baboy with Spicy Vinegar
Ringo | On 29, Apr 2012
“Tokwa’t baboy” is made from pork meat, usually the ear part of the pork and fried tofu or Bean Curd, and mixed together with a spicy vinegar. Usually this is eaten with lugaw and porridge. This is also a very good side dish in drinking sessions. But me, I prefer eating this with rice.
Me I want some of the tofu toasted and crispy. I also use a pork chop instead of the ear part as I’m not that a big fan of fat.
Here are the ingredients:
- 1/2 kilo pork meat (pork chops) – chopped
- 5 pieces of tofu – chop to easy frying
- 3 medium onions
- 1 siling labuyo – chopped
- 1 piece siling haba or green chili – chopped
- 2 cups vinegar
- 1 spoon soy sauce
- 1 spoon sugar
- salt and pepper
Procedure (Tokwa’t Baboy):
- Boil the pork with water, onion, salt and pepper until tender. Strain and set aside.
- Fry the tofu until golden brown and chop.
Procedure (Vinegar Dip):
- Combine vinegar, soy sauce, sugar, onion, siling labuyo and green chili. Mix well.
- Serve with Tokwa’t Baboy and enjoy.
I want the tofu soaked in my dip on a way that it absorbs some of the vinegar will top it on my rice and add more vinegar on it.
If you wanted to lessen the spicy kicks on the sauce, you can remove the siling labuyo.