Required cooking skill level
1½hours preparation time
- 500 grams Pork liempo whole, sliced ½-inch thick
- 1 cup Water
- 1 teaspoon Baking powder
- ½ teaspoon Fine salt
- ½ teaspoon Ground black pepper
- ¼ cup All-purpose flour
- 3 cups Golden Fiesta Palm Oil
- 1 teaspoon Garlic, minced
- ½ piece Onion, chopped
- ½ cup Water
- 1 tablespoon Datu Puti Vinegar
- ½ cup Mang Tomas All-Around Sarsa
- ¼ cup Golden Fiesta Palm Oil
- 2 tablespoons All-purpose flour
- 1 For the lechon kawali, pat dry pork liempo before soaking in water and baking powder for 1 hour. Keep covered in the refrigerator.
- 2 Remove meat from water solution, and pat dry with paper towel. Season with salt and ground black pepper. Coat each piece with flour.
- 3 Heat Golden Fiesta Palm Oil, and deep-fry the pork liempo, about 5 minutes per piece. Drain on paper towels. Slice into smaller pieces when cool.
- 4 To make the Sauce, mix garlic, onion, water, Datu Puti Vinegar and Mang Tomas All-Around Sarsa in a bowl. Set aside.
- 5 Heat remaining Golden Fiesta Palm Oil in a deep pan.
- 6 Coat tokwa with flour and deep-fry until golden brown, about 3 minutes. Drain on paper towels and set aside.
- 7 Assemble tokwa baboy by combining lechon kawali and tokwa cubes on a plate. Serve with Sauce on the side.
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Datu Puti Vinegar soon became synonymous to quality and superior, delicious sourness.
Has a balanced salty-sweet taste that enhances the flavors of your favorite Filipino dishes.
Mang Tomas All –Around Sarsa
Mang Tomas has evolved over the years, as a condiment enjoyed by many Filipinos.
UFC became an instant hit to the Filipino consumers and has since become a staple in every Filipino home.
Its superior flavor makes it perfect as a cook-in-sauce because it adds a rich taste to your classic Filipino tomato-based favorites.
Golden Fiesta launched Canola, Corn and Soya to further expand its presence in the cooking oil category.
With tamarind, kamias, dalandan and mangosteen as its starting line up of flavors.