Ingredients with Measurements:
- 1 lb pork belly, sliced into bite-sized pieces
- 1 block of firm tofu, cut into small cubes
- 1/2 cup vinegar
- 1/2 cup water
- 1/2 cup brown sugar
- 1/4 cup ketchup
- 1/4 cup soy sauce
- 1/4 cup pineapple juice
- 1/4 cup cornstarch
- 1/4 cup water
- 2 cloves garlic, minced
- 1 onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1/4 cup green onions, chopped
- 1/4 cup cilantro, chopped
- Salt and pepper to taste
- Cooking oil
Special Equipment Needed:
- Large skillet or wok
- Mixing bowl
Step-by-Step Instructions:
1. In a mixing bowl, combine vinegar, water, brown sugar, ketchup, soy sauce, and pineapple juice. Mix well and set aside.
2. In a separate bowl, mix cornstarch and water until smooth. Set aside.
3. Heat cooking oil in a large skillet or wok over medium-high heat. Add pork belly and cook until browned and crispy. Remove from the skillet and set aside.
4. In the same skillet, add garlic and onion. Sauté until fragrant and translucent.
5. Add red and green bell peppers and cook for 2-3 minutes.
6. Add the vinegar mixture to the skillet and bring to a boil. Reduce heat and let it simmer for 5-7 minutes.
7. Add the fried pork belly and tofu to the skillet. Mix well and let it simmer for another 5 minutes.
8. Add the cornstarch mixture to the skillet and stir until the sauce thickens.
9. Season with salt and pepper to taste.
10. Garnish with chopped green onions and cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 25g
Carbohydrates: 35g
Protein: 25g
Substitutions for ingredients:
- Pork belly can be substituted with chicken or beef.
- Pineapple juice can be substituted with orange juice or lemon juice.
- Brown sugar can be substituted with white sugar or honey.
- Tofu can be substituted with mushrooms or eggplant.
Variations:
- Add sliced carrots and potatoes for a heartier dish.
- Use shrimp instead of pork for a seafood version.
- Add chili flakes or hot sauce for a spicier kick.
Tips and Tricks:
- Make sure to drain excess oil from the fried pork belly before adding it to the skillet.
- For a healthier version, use leaner cuts of meat and reduce the amount of sugar in the recipe.
- Adjust the sweetness and sourness of the sauce to your liking by adding more or less sugar and vinegar.
Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the microwave or on the stove over low heat until heated through.
Presentation Ideas:
Serve in a large platter or individual bowls. Garnish with chopped green onions and cilantro.
Garnishes:
Chopped green onions and cilantro
Pairings:
- Steamed rice
- Garlic fried rice
- Stir-fried vegetables
Suggested Side Dishes:
- Lumpia (Filipino egg rolls)
- Pancit (Filipino noodles)
- Grilled corn on the cob
Troubleshooting Advice:
- If the sauce is too thick, add a little bit of water to thin it out.
- If the sauce is too thin, add more cornstarch mixture and let it simmer until it thickens.
Food Safety Advice:
- Make sure to cook the pork belly thoroughly before adding it to the skillet.
- Store leftovers in the refrigerator and consume within 3 days.
Food History:
Tokwa't Baboy is a popular Filipino dish that originated in the province of Pampanga. It is usually served as an appetizer or a side dish.
Flavor Profiles:
Sweet, sour, savory
Serving Suggestions:
Serve hot with steamed rice and your favorite side dishes.
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Region: Philippine