Thank God it’s Thursday!
1. In a casserole, boil pork ear in just enough water with salt, lower fire and let simmer until pork is tender.
2. Take the pork out chopped into strips or cubes.
3. Lightly fry the pork ear strips to have a crunchy chewy texture (optional). Set aside.
4. Fry tokwa (tofu) in hot oil until toasted and slice to the same size as the pork.
5. In a saucepot, mix vinegar, soy sauce, salt, sugar, garlic and onions.
6. Pour in mixture over pork and tokwa.
7. Serve with rice or as side dish for Goto (congee)
Yes, Thursday. It is the last day of exhausting work-week here in UAE. I only work half-day during Thursdays (lucky me!) and for this weekend, my husband and I agreed to have Tokwa’t Baboy for dinner.
Indeed, a unique and sinful dish of Filipinos. It is popular for Pinoy manginginom (beer drinkers) as their pulutan (finger food) but it is also excellent as Goto (congee) sidedish or as a main dish. Not to prolong our intro, here’s how to cook this simple yet scrumptious dish.
Ingredients:
1/2 kilo pork ear
2 (about 3x3 inches) pieces tofu
1 garlic (minced)
1 big onion (diced)
4 pieces chili
1 cup vinegar
1 cup soy sauce
1 teaspoon salt
1 teaspoon finely ground pepper
1 teaspoon sugar
Cooking oil
Procedure:
1. In a casserole, boil pork ear in just enough water with salt, lower fire and let simmer until pork is tender.
2. Take the pork out chopped into strips or cubes.
3. Lightly fry the pork ear strips to have a crunchy chewy texture (optional). Set aside.
4. Fry tokwa (tofu) in hot oil until toasted and slice to the same size as the pork.
5. In a saucepot, mix vinegar, soy sauce, salt, sugar, garlic and onions.
6. Pour in mixture over pork and tokwa.
7. Serve with rice or as side dish for Goto (congee)
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