COOKING INA'S TOKWAT BABOY (CRISPY FRIED PORK AND TOFU)

Today's featured dish is another classic Filipino dish which is normally present during drinking spree as "pulutan" or appetizer. But as time goes by, it has also been enjoyed in the table by most of us. As a rice eating culture that we are, anything that goes well with rice is considered viand. I cooked this dish, presented to my family as viand and they enjoyed it. Check out the recipe and try cooking this at home!Enjoy cooking.

Tokwa't Baboy

Ingredients:
5 pieces tokwa or tofu
1/2 Porkloin
1 medium white onion
3 tbs calamansi extract
2 tbs mincedgarlic
4 tbs soy sauce
Salt and pepper to taste
Chilies (optional)
Sugar

Procedure:

1.Fry tokwa until it's golden brown and cooked, then set it aside.
2. In a bowl, marinate the pork with a bit of soy sauce, salt and pepper to taste. After an hour, fry it over until golden brown. Slice the pork and the tokwa and place it in a serving plate. Combine soy sauce, minced garlic and onion, some sugar to taste and calamansi as the dipping sauce.Top with chilies and onion the tokwat baboy on plate and serve. Enjoy cooking!

Remember: The key to delicious and yummy dish is fresh ingredients.

"For life is more than food"