Tofu and Pork (Tokwat Baboy)

Ingredients:


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.