Tokwa’t Baboy

Step 1

In a pot over medium heat, combine pork ear, pork belly, and enough water to cover. Add onions, garlic, bay leaves, peppercorns, and salt. Bring to a boil, skimming scum that floats on top.

Step 2

Lower heat, cover, and simmer for about 45 minutes to 1 hour or until meat is fork-tender.

Step 3

Remove from heat and drain well, reserving ½ cup of the liquid. Allow to cool to touch and dice meat.

Step 4

Drain tofu from packing liquid. Wrap tofu block in paper towels and weigh down with a small plate or cup for about 15 to 20 minutes to excess moisture.

Step 5

In a pan over medium heat, heat oil. Add tofu and deep-fry, turning as necessary, until golden brown and crisp.

Step 6

With a slotted spoon, remove tofu and drain on paper towels. Cut into 1-inch cubes.

Step 7

In a pan over medium heat, combine reserved pork broth, vinegar, soy sauce, salt, pepper, and sugar. Bring to a boil, without stirring, for about 3 to 5 minutes.

Step 8

In a large bowl, combine diced pork, tofu cubes, shallots, and chili peppers. Pour vinegar dressing and gently toss to distribute.

Step 9

Transfer into a serving platter and garnish with more chopped shallots and chili peppers.