The mother of my student gave me this recipe yesterday. It was a recipe from Del Monte Kitchenomics. Tokwat Baboy is made with braised tofu or bean curd, vinegar, soy sauce, and tender pieces of pork, from the pig’s ears. Actually, I haven’t tried cooking this recipe yet that’s why I don’t have any photos to show. But I still want to share the recipe to you as you might be interested in cooking this food.
1 block tofu, cut in 6 chunck (1/4 kg)
300 g (tenga ng baboy) Pig’s ears
1 pouch Del MOnte Pineapple Tidbits (115 g)
1/3 cup Del MOnte Red Cane Vinegar
1/4 Cup Soy Sause
1/4 Cup finely chopped onions
3 tbsp brown sugar
1 tsp. minced garlic
1. Boil pig’s ears for 1 hour or until tender. Drain. Deep-fry crispy. Cut into cube. Set aside.
2. Deep-fry tokwa pieces until golden brown. Drain. Cut into 12 cubes. Combine with pork and Del Monte pineapple tidbit. Pour dressing just before serving.
3. Dressing: Combine pineapple syrup, Del Monte Vinegar, soy sauce, onions, sugar, garlic and pepper to taste. Add Del MOnte Pineapple Tidbits. Top with fried garlic.
There you have it. Enjoy cooking!