PORK AND TOKWA PASTEL
Prep time: 20 minutes
Cooking time: 30 minutes
Serves: 8 with steamed rice
1/2 block extra firm tofu (200 grams) – brine removed and cut into large pieces
1 1/2 lb boneless pork chop cut into large pieces
1 cup all purpose flour
3/4 cup water
salt and pepper
cooking oil for frying
1 large onion, peeled and chopped
1 large carrot – peeled and cut into medium size pieces
5 cloves garlic, minced
1 can vienna sausage – cut into small pieces
1 can cooked potatoes – cut into medium size pieces
! cup water
1 large red bell pepper, seeded and cut same size as sausage
1/2 can evaporated milk
slurry – (1 tbsp cornstarch dissolved in 1/2 cup water)
Combine flour,egg, water and season with salt and pepper. This is your batter
Dip tofu and pork.
Fry until golden brown.
Pre heat 4 tbsp cooking oil.
Saute onions and carrots for 3 minutes.
Add garlic and cook for 30 seconds.
Add potatoes and cook for 2 minutes until brown
Season with salt and pepper and fish sauce.
Add water or stock and bring to a boil.
Add bell pepper and cook for a minute.
Add cream and simmer.
Slowly whisk in slurry to thicken the sauce.
Add pork and tofu.
Serve right away with steamed rice.
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