1/4 kilo pork (preferably the ear and face part)
2 big pieces tokwa (dry tofu)
2 cups cooking oil
6 cloves garlic
2 small onions
5 whole peppercorns
1 teaspoon salt
1/4 cup vinegar
1 tablespoon soy sauce
1 teaspoon brown sugar
1/2 teaspoon black pepper, ground
How to Cook:
- Put the pork in a small pot or casserole and pour in enough water to cover the pork.
- Add in 3 cloves of garlic, 1 whole onion, the whole peppercorns and salt.
- Bring to a boil skimming off scum as it rises, then lower the heat and simmer for about 1 hour.
- Remove the pork from the pot and let it cool.
- Strain and reserve 1/2 cup of the pork broth for the sauce.
- In a small pan, heat the oil and fry the tokwa (dry tofu) until golden brown on both sides.
- Drain the fried tokwa on paper towels and let it cool.
- Mince the remaining 3 cloves of garlic and 1 onion.
- In a large bowl, prepare the sauce by thoroughly combining the minced onion and garlic, vinegar, soy sauce, brown sugar, ground black pepper, and the reserved pork broth.
- Slice the pork and the tokwa into 1/2-inch cubes and combine with the sauce.
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