Tokwa't Baboy (Tofu and Pork)

Tokwa't Baboy is one of the famous appetizers in the Philippines. It is normally served with Arroz Caldo(Rice Porridge) or some would have it when drinking beer or just plain viand for dinner.

Though I cooked Filipino foods most of the time, Tokwa't Baboy is not really a regular thing, for one you have to go to Oriental Store to get pork ears plus they don't have it available all the time. My husband would crave this from time to time, but I think this was only my second time this year to have been able to make it.

Ingredients:
1/4 kilo pork (preferably the ear and face part)
2 big pieces tokwa (dry tofu)
2 cups cooking oil
6 cloves garlic
2 small onions
5 whole peppercorns
1 teaspoon salt
1/4 cup vinegar
1 tablespoon soy sauce
1 teaspoon brown sugar
1/2 teaspoon black pepper, ground
chopped green onions - optional

Directions:
Put the pork in a small pot or casserole and pour in enough water to cover the pork. Add in 3 cloves of garlic, 1 whole onion, the whole peppercorns and salt. Bring to a boil skimming off scum as it rises, then lower the heat and simmer for about 1 hour or until the pork is tender enough. Remove the pork from the pot and let it cool. Strain and reserve 1/2 cup of the pork broth for the sauce.

In a small pan, heat the oil and fry the tokwa (dry tofu) until golden brown on both sides. Drain the fried tokwa on paper towels and let it cool. Mince the remaining 3 cloves of garlic and 1 onion. In a large bowl, prepare the sauce by thoroughly combining the minced onion and garlic, vinegar, soy sauce, brown sugar, ground black pepper, green onions and the reserved pork broth. Slice the pork and the tokwa into 1/2-inch cubes and combine with the sauce.