- 1/4 kilo pork, preferably the ear and face part
- 2 big pieces tokwa or dry tofu
- 6 cloves garlic
- 5 whole peppercorns
- 1/4 cup vinegar
- 2 small onions
- 2 cups cooking oil
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
- 1/2 teaspoon black pepper, ground
- 1 teaspoon salt
INSTRUCTIONS:
- Place the pork in a small pot or casserole and dispense in enough water to cover the pork. Add 3 cloves of garlic, 1 whole onion, the whole peppercorns and salt.
- Bring to a boil floating off froth as it rises, then lower the heat and boil for about 1 hour. Take out the pork from the pot and let it cool. Drain liquid from and reserve 1/2 cup of the pork broth for the sauce.
- Heat the oil and fry the tokwa or dry tofu until golden brown on both sides in a small pan. Draw off the fried tokwa on paper towels and let it cool. Cut up the remaining onion and 3 cloves of garlic. Prepare the sauce by thoroughly combining the minced onion and garlic, vinegar, soy sauce, brown sugar, ground black pepper, and the reserved pork broth in a large bowl.
- Slice the pork and the tokwa into 1/2-inch cubes and mix with the sauce. Best paired with a bootle of beer or bowl of porridge.
Source: Pinoy Kain Tayo
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