TOKWA BABOY AT ARROZCALDO

CRISPY TOKWA BABOY/CRISPY TOFU AND PORK BELLY

Prep time: 10 minutes
Cooking time: 28 minutes
Yields: 8 servings with Arrozcaldo

2 lbs Pork belly, cleaned and washed thoroughly with cold water
1 package (water packed) Extra Firm Tofu
2 cups cornstarch
salt and pepper
cooking oil
1 to 2 pcs Jalapeno
1 medium size red onion, peeled and chopped
5 cloves garlic, minced
1/2 cup soy
3/4 cup vinegar (palm if you have)
1/2 cup green onions chopped

Pre boil pork with enough water in a pot until tender. (About 20 minutes)
Remove and cool down.
Cut into small pieces (small dice)
Meanwhile, drain tofu from the water and cut into the same size as the pork.
Toss pork and tofu with cornstarch until coated.
Pre heat cooking oil (350 F)
Fry tofu first in batches (5 minutes to brown it)
Fry pork (3 minutes to brown it)
Remove and place into plate lined with paper towels.
Meanwhile, in a medium size bowl, combine soy, vinegar, peppers, onions, garlic and green onions.
Taste it. It should be salty and sour and spicy.
Add the crispy pork and tofu before serving.
(if you prefer what i like – I only fry half of the pork belly and use the other half as plain boiled pork for more texture.)

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