Tokwa't baboy (fried tofu and pork in vinegar-soy sauce)

A Filipino favourite, its name meaning "tofu and pork": crispy-fried tofu and boiled-then-fried pork in a sharp, soy-vinegar, onion sauce. A main dish with rice, or a snack with beer.

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Method

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1. Simmer the pork with the bay leaf and pepper in plenty of salted water for 40-45 minutes, until tender. Remove, drain, and let cool slightly. ⏱ Timer: 40 min
2. Pat the tofu dry with paper towel, and cut into larger cubes.
3. Fry the tofu in plenty of hot oil for 5-6 minutes, until golden and crispy; remove. ⏱ Timer: 5 min
4. In the same oil, fry the boiled pork for 4-5 minutes, until the skin is crispy, then cut into bite-sized pieces. ⏱ Timer: 4 min
5. For the sauce, mix the vinegar, soy sauce and sugar, then add the onion, garlic and chilli.
6. Put the tofu and meat on a plate, pour over the sauce, and sprinkle with spring onion. Serve as a starter or with rice as a main.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• The pork can be prepared ahead; add the sauce only at serving so it stays crispy.
• Traditionally also served alongside rice porridge (lugaw).

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