Tokwa at Baboy

Tokwang Baboy is a popular snack that hits the spot on those afternoons when you’re looking for something meaty. This dish also comes next in the line of “pulutan”, after sizzling sisig. Filipinos love this so much that we have several versions of this dish. The famous ones either used boiled pork or fried pork but both use fried tofu. Cooking Tip: To achieve the right crisp and golden brown color of the meat, make sure to use Golden Fiesta Palm oil.

  • Required cooking skill level

  • 2-5
    persons serving
  • hours preparation time

LECHON KAWALI

  1. 500 grams Pork liempo whole, sliced ½-inch thick
  2. 1 cup Water
  3. 1 teaspoon Baking powder
  4. ½ teaspoon Fine salt
  5. ½ teaspoon Ground black pepper
  6. ¼ cup All-purpose flour
  7. 3 cups Golden Fiesta Palm Oil

SAUCE

  1. 1 teaspoon Garlic, minced
  2. ½ piece Onion, chopped
  3. ½ cup Water
  4. 1 tablespoon Datu Puti Vinegar
  5. ½ cup Mang Tomas All-Around Sarsa
  6. ¼ cup Golden Fiesta Palm Oil
  7. 2 tablespoons All-purpose flour

PREPARATION

  • 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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