Be sure to check out the recipe on Arroz Caldo because this dish is its perfect mate. Then again, this can work as a stand alone snack. Better yet, serve it as bar chow. It really goes great with beer. Unlike my wife, I am a fan of tofu, cooked in any way. I like its texture, and the fact that it’s really healthy (unless you deep fry it, which is the case here), not to mention that it is cheap. Just bear in mind that you purchase it from a reputable store to ensure that it has been prepared hygienically. Also, raw tofu spoils easily so cook them right away upon buying.
For the pork, I used liempo or pork belly as it is easily available. Ideally, it would be best to use pork head, since the texture of the pig’s face and ears is crunchy due to the soft cartilage. But to ask a grocery butcher here in Singapore for a pig’s head will only elicit a peculiar response.
The best Tokwa’t Baboy I have tasted is once again found in Dencia’s in Davao City. As I have mentioned in my previous post on preparing Arroz Caldo, dining in Dencia’s will leave you reeking with its kitchen aromas. At times you’d like to argue that it’s all worth it, but then you could always argue that there should be something they could do about their kitchen’s ventilation.
When serving this dish, make sure you give it a good toss to infuse the ingredients with the sauce. And did I mention that this really goes well with beer?
- about 250 grams of Pork belly
- 200 grams of tokwa or soy bean curd
- 1/4 cup of vinegar
- a tablespoon of soy sauce
- half a teaspoon of salt
- half a teaspoon of pepper
- a teaspoon of sugar
- a tablespoon of minced garlic
- onions, either minced or rings if you prefer
Boil the pork in water 2 cups of water with about half a teaspoon of salt until tender and cut into half-inch cubes then set aside. Pan fry the tokwa until golden brown and drain on paper towels to get rid of the excess oil. Cut tokwa in the same size as the pork and set it aside.
If you want to go hardcore and use pig’s face/head, boil the head in pot with water enough to cover it. Season with salt and sliced onions. Remove scum as it boils. Once tender, debone and cut the meat into cubes.
In a mixing bowl, combine the vinegar, soy sauce, salt, pepper, sugar, garlic and minced onions until the sugar and salt have been dissolved. Simply combine the tokwa and pork in a serving bowl and pour over the sauce. Top with onion rings if you wish. Now bust open that cold bottle of beer. I know, I’m a beer lover.