INGREDIENTS:
Meat:
Sauce:
- 1 ½ pounds pork belly
- 1 ½ pounds pig’s ear
- 1 large onion, quartered
- 4 bay leaves
- 10 pepper corns
- 2 tablespoons salt
- Water, just enough to cover the meat
- 2 pounds extra firm tofu
- ½ cup oil
Sauce:
- 1 cup rice vinegar
- 1 cup white wine vinegar
- ½ cup soy sauce
- 2 tablespoon brown sugar
- 1 teaspoon salt
- 1 large onion, diced
- 1 head garlic, finely minced
- 1 teaspoon ground pepper
INSTRUCTIONS:
- Prepare the meat. Put all the meat ingredients in a big stock pan. Boil the pork and ears until tender, about 1 hour. Remove the meat and set aside to cool for a bit. Then slice the meat into bite-size pieces and put in a big bowl.
- Fry the tofu in batches until crispy brown on the outside. Start with medium high heat but adjust to medium or lower later on so as not to burn the tofu quickly. Drain excess oil in paper towel. Then cut into bite-size squares. Add to the bowl with the pork.
- Combine all the sauce ingredients in a separate small bowl. Add more sugar if you prefer it sweeter. Stir well to melt the sugar and salt. Pour the sauce over the tofu and meat. Mix thoroughly to distribute the sauce. Let it rest for 30 minutes, covered, before serving. Garnish with green onions, parsley or chives.
Source: Qwek Qwek
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