Tokwang Baboy

This pork and tofu snack hits the spot on those afternoons when you're looking for something meaty. Its versatile sauce can be made ahead and can even be used as a dipping sauce for other dishes.

  • Required cooking skill level

    Intermediate
  • 2-5
    persons serving
  • 60
    minutes preparation time

INGREDIENTS

  • 1/4 kg Pork liempo, fried and sliced

  • 1/2 tsp UFC Iodized Salt

  • 1/4 tsp UFC Ground black pepper

  • 1 cup Golden Fiesta Palm Oil

  • 1 cup Pork ears

  • 4 cups Water

  • 2 Tbsp Datu Puti Patis

  • 2 Cloves garlic, crushed

TOKWA

DIPPING SAUCE

  • 1/4 cup Datu Puti Soy Sauce

  • 1/4 cup Datu Puti Vinegar

  • 2 Tbsp Chopped white onions

  • 2 Tbsp White sugar

  • 1/4 tsp UFC Ground black pepper

  • 1 piece Red chili, chopped

  • 1/4 cup Sliced green and red bell peppers

Preparation

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    1Season pork liempo with salt and pepper. Heat Golden Fiesta Palm Oil and fry pork liempo until golden brown. Set aside.

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    2In a pot, combine pork ears, water, Datu Puti Patis, and garlic. Simmer until pork ears are tender, 35 minutes. Strain and pat dry. Cut into cubes. Set aside.

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    3Fry tokwa in Golden Fiesta Palm Oil until golden brown. Set aside.

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    4In a bowl, combine, Datu Puti Soy Sauce, Datu Puti Vinegar, onions, sugar, pepper, red chili.

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    5Pour sauce over the combined pork ears, liempo, and tokwa.

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    1Season pork liempo with salt and pepper. Heat Golden Fiesta Palm Oil and fry pork liempo until golden brown. Set aside.

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    2In a pot, combine pork ears, water, Datu Puti Patis, and garlic. Simmer until pork ears are tender, 35 minutes. Strain and pat dry. Cut into cubes. Set aside.

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    3Fry tokwa in Golden Fiesta Palm Oil until golden brown. Set aside.

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    4In a bowl, combine, Datu Puti Soy Sauce, Datu Puti Vinegar, onions, sugar, pepper, red chili.

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    5Pour sauce over the combined pork ears, liempo, and tokwa.