Ingredients with Measurements:
- 1 block of firm tofu (tokwa), cut into small cubes
- 1/2 kilogram of pork belly (baboy), boiled and cut into small pieces
- 1/2 cup of vinegar
- 1/4 cup of soy sauce
- 1/4 cup of water
- 1/4 cup of brown sugar
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/2 cup of cornstarch
- 1/4 cup of all-purpose flour
- 1/4 teaspoon of baking powder
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- Oil for frying
Special equipment needed:
- Deep fryer or a deep pan for frying
Step-by-step instructions:
1. In a bowl, mix together vinegar, soy sauce, water, brown sugar, salt, and black pepper. Set aside.
2. In a separate bowl, mix together cornstarch, all-purpose flour, baking powder, salt, and black pepper.
3. Dip the tofu cubes into the cornstarch mixture, making sure they are coated evenly.
4. Heat oil in a deep fryer or a deep pan over medium-high heat.
5. Fry the tofu cubes until golden brown and crispy. Remove from the oil and drain on paper towels.
6. In a separate pan, fry the boiled pork belly until crispy. Remove from the oil and drain on paper towels.
7. In a serving bowl, combine the fried tofu and pork belly.
8. Pour the vinegar mixture over the tofu and pork belly. Mix well.
9. Serve and enjoy!
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Oil temperature for frying: 350°F
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 400 per serving
- Fat: 20g
- Protein: 20g
- Carbohydrates: 40g
- Fiber: 2g
- Sugar: 20g
- Sodium: 1000mg
Substitutions for ingredients:
- You can use chicken or beef instead of pork belly.
- You can use white vinegar instead of apple cider vinegar.
Variations:
- You can add sliced onions and chopped garlic to the vinegar mixture.
- You can add chopped green onions and red chili peppers as a garnish.
Tips and tricks:
- Make sure the tofu cubes are dry before dipping them into the cornstarch mixture.
- Do not overcrowd the fryer or pan when frying the tofu and pork belly.
- Use a slotted spoon to remove the tofu and pork belly from the oil.
Storage instructions:
- Store any leftover tofu and pork belly in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the tofu and pork belly in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the crispy fried tokwa't baboy in a shallow bowl or plate.
- Garnish with chopped green onions and red chili peppers.
Pairings:
- This dish pairs well with steamed rice and a side of pickled vegetables.
Suggested side dishes:
- Pickled vegetables
- Steamed rice
- Stir-fried vegetables
Troubleshooting advice:
- If the tofu cubes are not crispy, increase the heat of the oil or fry them for a longer time.
- If the vinegar mixture is too sour, add more brown sugar.
Food safety advice:
- Make sure the pork belly is fully cooked before frying.
- Use a thermometer to check the temperature of the oil.
Food history:
- Tokwa't baboy is a popular Filipino dish that originated in the province of Pampanga.
Flavor profiles:
- This dish has a sweet, sour, and salty flavor profile.
Serving suggestions:
- Serve the crispy fried tokwa't baboy as an appetizer or as a main dish.
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Region: Philippine