Skip to main content

RECIPE: Tokwa't Baboy

It's been raining and flooding like crazy for almost a week now that today's ray of sunshine made everyone happy including me. Of course I enjoyed the monggo, the nilaga, the sopas, the sinigang, etc during the rainy days but I'm craving for something different tonight, something I haven't cooked for ages and something to cheer us up at home as we finally bid goodbye to Maring (typhoon Trami).



Ingredients:

4 pcs tokwa or 1 block of tofu, cut into cubes
1/4 pork cubes (I used liempo cut into bite-size pieces)
oil
wansoy or kinchay, minced
1 medium onion, sliced
half clove garlic
ground pepper
salt
small piece of ginger, julienned
Knorr Liquid Seasoning (original)
Mama Sita's  Oyster Sauce
Golden Sail Chinese Cooking Wine
green chili pepper (optional)


Fry the tokwa or tofu cubes in oil until golden brown. Salt-rub the pork and then fry in a little bit of oil until golden brown and crunchy. Cook ginger and garlic, toss in the tokwa and pork and add seasonings and onions. Add the wansoy or kinchay before removing from pan. Bon appetit!





Comments

  1. My husband had been asking me to cook this for the longest time. I will try your recipe. :)

    ReplyDelete
  2. sis, you can also use pork face/ears but it takes a longer time to cook since you have to boil it pa :)

    ReplyDelete
    Replies
    1. Is it ok to boil and grill the pork? Para hindi na igisa

      Delete
    2. Ok din to boil and grill. Actually, marami naman versions and pagluluto ng tokwa't baboy. Yun version ko is more on pang-ulam since it has sauce. :)

      Delete
  3. Anonymous3:16 PM

    I'll try this sis. Thanks for sharing ;-)

    ReplyDelete
    Replies
    1. This comment has been removed by a blog administrator.

      Delete
  4. Is there an alternative to the wine?

    ReplyDelete
    Replies
    1. Hi, sis. Actually you can skip the cooking wine. I just saw it sa shelf when I made the tokwa't baboy. I have a friend who tweaked my recipe and used atsuete oil so reddish ang color ng dish :)

      Delete
  5. One of my favorite dish! Nagutom tuloy ako

    ReplyDelete

Post a Comment

Popular posts from this blog

Sustainable Seafood Month at Marriott Manila

In line with its commitment to serve only the best quality and sustainable kind when it comes to seafood, Marriott Manila once again joined the nationwide Sustainable Seafood awareness campaign this March.

Supreme Steak-ation at Marriott Manila's Cru Steakhouse

Marriott Manila's Cru Steakhouse just announced its latest treat that will excite steak lovers in town. For only P1,300 nett, one can have his/her fill of premium steak every Sunday lunch.

Sunday Roast is a popular British tradition when family get-together over good food. And as such, Marriott Manila will give a new meaning to that tradition as it introduces the unli steak Sunday lunch in its multi-awarded fine dining restaurant- Cru Steakhouse.


Ca Phe Da Experience at District 1

Going to Vietnam is not complete if you haven't had a bowl of pho, a slice of bahn mi, or a cup of coffee. In our case, its a glass of iced coffee.