Lechon con tokwa

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Lechon con tokwa

Lechon con tokwa was one of our favorite dishes in a Chinese restaurant in Caloocan City. Took me a long time to duplicate it. Not the taste but the proper texture of the lechon kawali.

Basically, lechon con tokwa is a stir-fry made with lechon kawali and fried cubes of tokwa (firm tofu). Lechon kawali is boiled and deep fried pork belly. To make a successful lechon kawali, the pork rind must be puffed and crisp after deep frying–like crackling, actually. The meat, however, should be soft and moist. You may want to read my recipe for lechon kawali to get a few ideas about how it is cooked.

The main seasoning for the lechon con tokwa sauce is tausi (salted black beans). Vinegar and sugar are also added. Note that canned black beans are much more bland than the kind sold in wet markets in the Philippines. Since I used the canned variety to cook my lechon con tokwa, I had to add about half a cup of light soy sauce to create the proper balance. I also put in two pieces of hot chili peppers for more spice.

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November 25, 2004  Print This Post   
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Comments

5 Responses to “Lechon con tokwa”
  1. katrina says:
    October 2, 2006 at 3:11 pm

    hi…i know this food..what is tapioca starch?
    where can i get this? thanks…and the chili peppers? ito ba the usual chilis?
    started cooking recently lang kse..thanks..btw, i used to live in caloocan..and i love this dish…will appreciate if you will reply :) thanks again

    Reply
  2. katrina says:
    October 2, 2006 at 3:13 pm

    btw, i want to have the taste tlaga of that dish they serve in that resto..can you give me tips?..thanks..

    Reply
  3. Connie says:
    October 4, 2006 at 11:11 pm

    tapioca starch is a powder just like corn starch. A little more expensive but the consistency is better. And it doesn’t leave a starchy (floury) taste in the mouth. :)

    Reply

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