Somewhat healthier Tokwa’t Baboy (Tofu and Pork)

KarinderyaChef's somewhat healthier Tokwa'y Baboy

Somewhat healthier Tokwa’t Baboy (Tofu and Pork)

July 12 , 2014 by: Paolo Papa Filipino Recipes, Pulutan | Appetizer

One memory that I have about food is that my uncles would drink together over the weekend. And with the drinking comes lots of pulutan (appetiser) to complement the ice cold San Miguel Pale Pilsen. One dish lovingly cooked and served would be Tokwa’t Baboy. This dish is a regular staple on the menu of drinking establishments. It is often joked that this is supposedly a healthy dish as it is partly made of tofu and has vegetables in it in the form of the red onion and the splash of spring onion to it. Of course that is negated by the fact that even though this dish is made of tofu, it was prepared by frying the living daylights out of it. Combine this with the fatty pig’s ear and belly and you’ve got a hearty appetiser that will surely make your heart beat (and blood pressure spike!)

I was tasked to cook this for a potluck dinner. For health considerations, I wanted to stay away from the fatty pork belly that is normally used in this dish. Consulting with my ever reliable Asian butcher, he recommended that instead of the belly, use pork neck!

Why the neck?

According to the butcher, the neck of the pork is less fatty than the belly. It is leaner, flavourful and is actually cheaper! Downside is that you have to cook it a little bit longer to make it tender just like a brisket. But if you’re like me who’s not really a fan of fat and would love to have leaner meat, go for pork neck! This is also my reason for my weird title.

Now off to the preparations!

Sangkap | Ingredients

  • 1 kilo pork neck, cut into bite size pieces
  • Water
  • Salt and Pepper
  • 1 pc red onion, chopped
  • 4 cloves garlic, diced
  • 3 cups cane vinegar
  • 1/2 cup soy sauce
  • 3 pieces of chilli, chopped
  • 3 tablespoons of brown sugar
  • 4 stalks of spring onion, sliced at a 45 degree angle
  • 500 grams extra firm tofu
  • 1 tablespoon Canola oil
Tokwa't Baboy ingredients

A visual of Tokwa’t Baboy ingredients

Pagluluto | Cooking

  • First of all, remember to cut your ingredients and prepare your mise en place.
  • It’s up to you how you want to chop the red onion. Personally i like it a bit longer than usual. Gives contrast to the tofu against the pork.
Red onion

Looking at this photo already makes me cry!

  • With regards to the chilli. If you leave the seeds, the spicier the sauce is. I find that leaving some seeds give it that extra spice which is a nice contrast to the acidic sweetness of the sauce.
Chilli!

Look at those chilli seeds!

  • Put the Pork Neck into a pot. Fill with water until covered. Bring to the boil. Remember to skim off the scum released by the Pork. We don’t want it there.
  • Add Salt and crushed peppercorns and let it simmer for about 35-45 minutes or until Pork is tender.
pot of pork neck

circles and smaller circles

  • While waiting for the Pork to cook. In a pan, sauté the red onions, garlic and chili then add the soy sauce and vinegar. A rough rule of thumb for the soy sauce/vinegar ratio is 1:6. Depending on your taste preference, you can choose to add 2-3 tablespoons of brown sugar to give the sauce a bit of sweetness. Bring to the boil then let it simmer for another 5 minutes.
Sauted onion, garlic and chilli

This smells wonderful!

  • In a separate pan, fry the tofu on all sides until golden brown. I purchased extra firm tofu to make sure that it doesn’t crumble when frying. Remove from the pan, let it cool and then slice into pieces. I recommend using a serrated knife as the Tofu is still delicate inspite of it being extra firm.
Fried Tofu

Fried Tofu ornately arranged

  • There are two ways of serving this. The traditional way is to mix them all together in a serving dish. But if you’re feeling a bit more fancy like me, you can serve the sauce, tofu and pork separately as pictured. Don’t forget to top with spring onions to finish.

For maximum enjoyment, I strongly advise to pair with ice cold beer!

KarindryaChef

Somewhat healthier Tokwa’t Baboy (Tofu and Beef)

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 60 minutes

Yield: 6-8 tortas

Serving Size: 1 torta

Somewhat healthier Tokwa’t Baboy (Tofu and Beef)

Sangkap | Ingredients

  1. 1 kilo pork neck, cut into bite size pieces
  2. Water
  3. Salt and Pepper
  4. 1 pc red onion, chopped
  5. 4 cloves garlic, diced
  6. 3 cups cane vinegar
  7. 1/2 cup soy sauce
  8. 3 pieces of chilli, chopped
  9. 3 tablespoons of brown sugar
  10. 4 stalks of spring onion, sliced at a 45 degree angle
  11. 500 grams extra firm tofu
  12. 1 tablespoon Canola oil

Pagluluto | Cooking

  • 1. Put the Pork Neck into a put. Fill with water until covered. Bring to the boil. Remember to skim off the scum released by the Pork. Add Salt and crushed peppercorns and let it simmer for about 35-45 minutes or until Pork is tender
  • 2. While waiting for the Pork to cook. In a pan, sauté the red onions, garlic and chilli then add the soy sauce and vinegar. Add 3 tablespoons of brown sugar. Bring to the boil then let it simmer for another 5 minutes.
  • 3. In a separate pan, fry the tofu on all sides until golden brown. Remove from the pan, let it cool and then slice into pieces with a serrated knife.
  • 4. To serve: You can serve the sauce, tofu and pork separately as pictured or mix them all together in a serving dish. Top with spring onions to finish.

Notes

Remove chilli seeds if you don't want it very spicy.

The amount of sugar depends on how sweet you want the sauce is.

1 part soy sauce: 6 part vinegar ratio

http://karinderyachef.com/filipinorecipes/somewhat-healthier-tokwat-baboy/

 

Paolo Papa

Paolo Papa

Pao Papa is a food lover that is slowly rediscovering how to cook Filipino food.
Paolo Papa

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