Tokwa at Baboy

Name: Tokwa at Baboy
Prep time: 90 min
Yield: 2-5
Cuisine: Filipino
Ingredients: 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

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
20

minutes preparation time
30

minutes cooking time

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INGREDIENTS

½ kg pork liempo, sliced ½ -inch thick, washed and drained well
1 cup water
1 tsp baking powder
½ tsp UFC Iodized Salt
½ tsp UFC Ground Pepper
6 Tbsp All-purpose flour
3 pc (¼ kg) tokwa
3 cups GOLDEN FIESTA Palm Oil

SAUCE :

1 tsp minced garlic
½ pc onion, chopped
½ water
1 Tbsp DATU PUTI Vinegar
½ cup Mang Tomas All Around Sarsa

PREPARATION

1 Pat dry pork. Soak in water and baking powder mixture for 1 hour. Drain. Season with UFC Salt and UFC Pepper. Coat with half of flour . Deep fry until golden brown. Set aside.
2 Sprinkle tokwa with remaining flour. Fry until golden brown. Cut into cubes . Combine with pork. Set aside.
3 Sauce: Mix ingredients well. Serve with pork and tokwa.