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!
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!
My husband had been asking me to cook this for the longest time. I will try your recipe. :)
ReplyDeletesis, you can also use pork face/ears but it takes a longer time to cook since you have to boil it pa :)
ReplyDeleteIs it ok to boil and grill the pork? Para hindi na igisa
DeleteOk 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. :)
DeleteI'll try this sis. Thanks for sharing ;-)
ReplyDeleteThis comment has been removed by a blog administrator.
DeleteIs there an alternative to the wine?
ReplyDeleteHi, 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 :)
DeleteOne of my favorite dish! Nagutom tuloy ako
ReplyDelete