by Penny Angeles-Tan | Jul 11, 2020 | Bon Appetit
Tokwa’t baboy is one of my favorite dishes. I could eat it for breakfast, lunch, and dinner. 😀 I have always wanted to make this myself but was never motivated enough to do so until now. I searched and found so many recipes online but I wanted something simple. For one thing, you can’t really find pig’s ears at the supermarket. In the end, I decided to follow the recipe for tokwa’t baboy of Chef Mira on Yummy.ph. As is my wont though, I confess, I did not follow it religiously, hehehe.
Here is my version of tokwa’t baby. Fyi, I also have this posted at hearthandhomebuddies.com.
Tokwa't Baboy
Tokwa't baboy is considered as Filipino comfort food. Some would contend that it makes for a great partner to an alcoholic beverage but I am of the mind that it is best served with steaming hot rice.
Course: Main Course
Cuisine: Filipino
Keyword: comfort food, pork, pulutan, tofu, tokwa
Author: Penny Angeles-Tan
- 1/2 kilo pork liempo
- salt
- pepper
- 5 cups water
- 1/2 kilo firm tofu (also called tokwa)
- coooking oil
- 1 1/2 cups cane vinegar
- 1/4 cup soy sauce (I prefer using light soy)
- 4 tbsps. sugar
- 1 medium onion, chopped fine
- 2 pieces long green chilis, sliced (siling pangsigang)
Rub the meat with salt and pepper and set aside for a few minutes.
Take a pot, place the seasoned meat in it, and pour in the water. Boil the meat to soften it. When you see brown stuff floating on top skim it off and throw it away. I keep a bowl handy just for this.
Once the water is reduced and the meat is softened remove the pot from the heat. Scoop out the meat and place it in a strainer to drain.
Place oil in a wok or frying pan and fry the tofu until golden brown. Do not overcook or the tofu will become too tough. Once cooked put the tofu on a paper towel to rest and drain.
Take out your chopping board and knife and cut up the meat into bite-sized pieces and set aside. Do the same for the tofu. When cutting the tofu, do not put too much pressure on the knife. Move the knife back and forth like a saw to cut through it gently. Both the meat and the tofu should be approximately the same size.
In another frying pan or wok combine the vinegar, light soy sauce, sugar, a dash of salt, and 1 cup of pork broth. This is the water used to boil the pork in. Simmer until the sugar is completely melted.
Add the onion, green chilis, and meat. Mix and simmer for a few minutes. Add the tofu, mix gently, then remove from heat. I would just turn off the stove.
Take a serving dish and scoop out the meat and tofu and arrange it. Pour the sauce on top.
Serve and enjoy!
If you like this recipe and will replicate it, take a pic and share it on Facebook or Instagram and don’t forget to tag me and use the hashtag #slvrdlphnrecipes
by Penny Angeles-Tan | Mar 17, 2020 | Bon Appetit
I do most of the cooking at home and my most requested dish for everyday cooking is chicken and pork adobo. Here is my recipe. Warning, it is probably more work than most people want to put in but I promise you, the end result is super delish!
I actually combined 3 or 4 adobo recipes I found in our cookbooks here to come up with this version.
Chicken and Pork Adobo
A simple traditional Filipino dish that can be cooked in hundreds of ways ... each region (and possibly household) have their own way of making it.
Course: Main Course
Cuisine: Filipino
Keyword: adobo, chicken, comfort food, pork
Calories: 165kcal
Author: Penny Angeles-Tan
measuring cup
chopping board
2 pots
tongs or a slotted spoon
cooking spoon
large non-stick pan
- 1 kg pork cubed
- 1 kg chicken cut up
- coarse sea salt we use salt from Alaminos, Pangasinan
- water to cover
- 1 head garlic
- black pepper coarsely ground
- bay leaves (laurel)
- 3/4 cup regular vinegar
- 1/4 cup rice wine vinegar
- 1 cup light soy sauce
- 4 cups water
Preparation
Wash the pork and chicken separately, then place them in the pot. I recommend the pork below and the chicken on top.
Take a small fistful of salt (around 2 tbsps.) and sprinkle it on the meat then pour in enough water to cover.
Boil for 20 to 30 minutes. Make sure your pot is deep enough that it won't overflow. This will accomplish two things: a) it will soften the meat and b) it will remove that funky smell meat sometimes gets
Get a fat skimmer and skim off all the gunk (fat, etc.) that will float on the water. This usually looks like light brown bubbles or soap suds. DON'T MIX THE CONTENTS OF THE POT! That will just make the gunk mix back in and we are trying to remove it. Note: You don't have to wait until the 20 to 30 minutes are up to do this. I usually check every 5 minutes and remove what I can. This way, more gunk is removed.
Turn off the stove.
Cooking Phase 1
Take another pot put in the cracked garlic.
Using tongs or a slotted spoon lift out all the pieces of meat and put them in the pot containing the garlic.
Throw in the pepper and bay leaves.
Pour in the vinegar, rice wine vinegar, light soy sauce, and water. DO NOT MIX!
Turn on the stove and boil the pot for 30 minutes or until your nose tells you that the dish is cooked. This usually means it does not smell so "vinegary". You can cover the pot but make sure not to close the lid completely or place a wooden spoon across so that it won't overflow. At this point you will also notice that there is less water.
Taste and add salt or spices as you feel is needed.
Turn off the stove and let the adobo "sit". I like to just keep it in the pot covered properly to keep the household pests from getting to it first. But if you prefer, you can put it in the ref once it is cool. For the flavor to really seep in it is best to let it sit for 24 hours.
Cooking Phase 2
Take a large frying pan, preferably non-stick so you don't need oil. But if you have a regular one that is ok, too.
If using a regular frying pan, heat the pan then add oil. Once the oil is hot add the meat pieces and brown the meat. If using a non-stick pan, put the meat pieces in even if the pan is not yet hot. Turn on the stove to brown the meat.
Be careful when turning the meat to fry the other side. Since we pre-cooked the meat, it should be super soft and will likely shred ... unless your objective is adobo flakes, in which case, have at it! 🙂
Once all the meat is browned pour what sauce you have remaining over the meat to heat up.
Place in a bowl or serving platter and feed to your family.
I honestly do not know how many servings this recipe makes but it is a lot!
If you like this recipe and will replicate it, take a pic and share it on Facebook or Instagram and don’t forget to tag me and use the hashtag #slvrdlphnrecipes
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