My peeps, I love you, I appreciate you, and I am forever grateful to you but I need to wrap this up quick. As much as I take pleasure in my usual paragraphs-long chit chats with you, I have to hit the sack early tonight because I need to be at work tomorrow before dawn breaks. So, allow me to briefly introduce you to my new dinner favorite, tokwa’t baboy with tausi.
Like the classic tokwa’t baboy we commonly enjoy as appetizer or topping for lugaw, this tokwa’t baboy with tausi’s flavor profile comes from a lively mixture of vinegar and spices. To pull the dish together, I simmered hefty cubes of pork belly in tangy vinegar and crushed garlic until fork tender and then sauteed the parboiled meat in ample amounts of juicy tomatoes until lightly browned. For the final step, I added crisp-fried tofu and salted black beans for an extra dose of yum. This is a must try, you guys! Pair it with steamed rice and you have an meal the whole family is sure to love. Enjoy and stay tuned for more delicious ideas ahead. 🙂
- 2 pounds pork belly, cut into 2-inch cubes
- 1 cup water
- ½ cup vinegar
- 1 head garlic, ½ peeled and crushed, ½ peeled and minced
- salt and pepper to taste
- 1 bay leaf
- 1 (12 ounces) package tofu
- 1 onion, peeled and sliced
- 3 Roma tomatoes, chopped
- 1 (6.34 ounces) can salted black beans (tausi), drained and rinsed
- Remove tofu from packaging and drain from packing liquid. Wrap in paper towels, set over a wire rack or colander and weigh down with a saucer or cup for about 15 to 20 minutes to extract moisture. Cut into 1-inch cubes.
- In a pan over medium heat, add about 2 tablespoons of oil and swirl to fully coat bottom of pan. Heat until oil begins to shimmer but not smoking. Add tofu in a single layer and cook until it begins to crisp, then turn. to brown other side. Wait until tofu begins to brown before turning or they will stick to pan and fall apart. Remove from pan and drain on paper towels.
- Alternatively, in deep, wide pan, heat about 2-inches deep of oil until very hot but not smoking. Add tofu in batches and cook, turning as needed, until golden and crisp. With a slotted spoon, remove from pan and drain on paper towels. Set aside.
- In a pot over medium heat, combine pork belly, water and vinegar. Bring to boil without stirring, skimming scum that floats on top. Add the crushed garlic, bay leaf, 1 teaspoon of salt and ¼ teaspoon pepper. Lower heat, cover and cook for about 30 to 40 minutes until meat is tender. Add more water as needed in ½ cup increments to maintain about 1 cup of liquid. Drain meat, reserving liquid.
- In a skillet over medium heat, heat about 1 tablespoon of oil. Add onions and minced garlic and cook until limp and aromatic. Add pork belly and cook, stirring regularly, until lightly browned. Add tomatoes and cook, mashing with back of spoon, until softened and release juices.
- Add reserved liquid and bring to a boil. Add fried tofu and tausi. Season with salt and pepper to taste. Continue to cook for about 2 to 3 minutes or until heated through. Serve hot.