Tokwa’t Baboy
by Chef's Classics
INGREDIENTS:
1 kilo pig's ears
½ kilo pork belly (liempo)
5 pcs bird’s eye chili
3 pcs tokwa
1 pc red onion, diced
5 stalks green onions, chopped
4 tbsp sugar
2 tbsp salt
2 tbsp calamansi juice
1/8 tsp ground black pepper
1 liter water
1 cup white vinegar
1 cup cooking oil
¼ cup of soy sauce
INSTRUCTIONS:
1. In a stock pot, boil the pig’s ear and pork belly for 45 minutes or until tender.
2. Heat the oil on a Chef’s Classics Lavender Frypan over medium heat. Fry the tofu and belly until golden brown.
3. Cut the fried tofu and belly into cubes and slice the boiled pig's ears into bite-sized pieces. Set aside.
4. In a small bowl, combine the vinegar, soy sauce, calamansi juice, sugar, salt, ground black pepper, onions, green onions and chili pepper.
5. Transfer the sliced meat to a serving plate and serve with the sauce.
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