RCI-VG.004.1443.001
Tokwat Baboy
Fried mixture of pork and tofu with vinegar, onion and soy sauce.
Prep45 min
Cook90 min
Total135 min
Servings4
Difficultyintermediate
Ingredients
- kilo pork (preferably the cheeks and ears)¼ unit
- bean curd (tokwa)3 pieces
- crushed garlic (bawang)1 piece
- chopped onions (sibuyas)2 unit
- ¾ teaspoon
- white vinegar (suka)½ cup
- soy sauce (toyo)½ cup
Method
1
Place pork ears and belly in a large pot, cover with water, and add salt. Bring to a boil, then simmer for 45–60 minutes until the pork is tender.
60 minutes
2
Remove the cooked pork from the pot and allow it to cool completely, then cut into bite-sized cubes or strips.
15 minutes
3
Pat the firm tofu (tokwa) dry with paper towels and cut into cubes approximately the same size as the pork pieces.
5 minutes
4
Heat oil in a deep pan or wok over medium-high heat and fry the tofu cubes in batches until golden and crispy on all sides. Drain on paper towels.
10 minutes
5
In the same pan, fry the boiled pork pieces until lightly browned and slightly crisp on the edges, then drain on paper towels.
8 minutes
6
In a bowl, combine vinegar, soy sauce, minced garlic, chopped onion, sliced chili, salt, and a pinch of sugar, stirring well to make the dressing.
3 minutes
7
Arrange the fried tofu and pork together on a serving platter, then pour the prepared dressing generously over the top.
2 minutes
8
Garnish with additional sliced onions and chili if desired, and serve immediately as a main dish or appetizer alongside steamed rice.