Tokwa’t Baboy
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Filed under Cooking with Tofu; Mighty meaty; My recipes; Asian, Filipino, pork
Ingredients :
400 g. of pork rump
1 big (or 5 small) tokwa
1 whole garlic
1 whole onion
1 bay leaf
a few stalks of leeks
6-7 peppercorns
salt
2 c. of cooking oil
For the sauce :
1 tbsp. of finely minced garlic
1 onion, peeled and finely chopped
2 tbsps. of soy paste
1 tbsp. of dark soy sauce
1/4 c. of cane vinegar
3 tbsps. of rice vinegar
1/2 c. of meat broth
3-4 tbsps. of brown sugar
3-4 hot chili peppers
How to :
Wash the tokwa. Place in a glass bowl and cover with water. Let sit in the fridge for several hours to remove the plastery taste.
In a glass jar with a screw cap, mix together all the ingredients for the sauce. Cover and shake lightly until the sugar is completely dissolved. Do this ahead of time to allow the flavors to develop.
Wash the pork rump and place in a casserole. Cover with water. Add the whole garlic, whole onion, bay leaf, leeks and peppercorns. Season lightly with salt. Bring to a boil, skimming off scum as it rises. Lower the heat, cover and simmer for an hour. Transfer the meat to a bowl and cool completely. For best results, chill in the fridge for a few hours after cooling. Cut the meat into 1/2″ cubes.
Strain the broth and reserve 1/2 cup. Freeze the remainder for future use.
Drain and cut the tokwa into 1/2″ cubes. Heat the cooking oil in a wok or skillet until smoking. Deep fry the tokwa cubes until golden brown. Drain on paper towels and cool.
In a large bowl, toss together the pork and tokwa cubes. Place in individual bowls. Spoon a few tablespoons of sauce (including the chopped spices) over them or serve the sauce in a separate bowl.
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what is soy paste used for the tokwa’t baboy sauce??
Tokwa’t baboy shouldn’t just be a side dish. I like it as ulam, too. Thanks for the background on tofu.
pls send me recipe
yan ang gusto kong style ng tokwat baboy.
yung iba kasi niluluto ng magkasama ang baboy at tokwa dun sa sauce. ang nangyayari, nawawala ang lutong ng tokwa, yun pa naman ang gusto ko dun. bukod sa ayaw kong ma-over sa sauce ang tokwa. very ggod recipe!
note: pls stop asking recipes to be sent.
ayan na at naka-post na ang recipe, ano pa ba yung kopyahin nyo?
“yung iba kasi niluluto ng magkasama ang baboy at tokwa dun sa sauce.”
Ngek, eh di paksiw na yun.
yun nga eh, paksiw ang labas nun diba.
ayaw ko pa naman nung kakagatin mo yung tokwa tapos naguumapaw yung suka dahil sinipsip na nga.
pero meron nga, ganun ginagawa.
ay naalala ko tuloy, yung deep-fried tofu na nabasa ko lang.
maluto nga!
tokwa… actually gngwa nmin snack yan, we just fry it in star margarine, dip in soysauce w/ calamansi en sili labuyo.sarap….
l0ve it!!!!!xD
hi connie,
just cook your tokwa’t baboy last night…it was very easy to cook yet the outcome is very delicious…thanks
hi connie! i dont have a soy paste, could i just substitute the liquid soysauce? salamat!
Yes, sure.