Tokwa’t baboy is a real deal. I can take down three cups rice in couple of minutes. Fried pork carries the main flavor, especially the back fat. The right mix of spicy vinegar sauce makes the viand more exciting.
How about the tokwa? I never like eating tokwa alone, without the fried pork and spicy vinegar. It simply taste bland. It only borrows flavor form the surrounding food, from pork and vinegar.
Too much pork is unhealthy. Every bite means extra load of bad cholesterol. On the other hand, tokwa in excess is still healthy, unless it is loaded with unwanted chemicals or the eater has some sort of allergic reactions. So serving the recipe often is not recommended. A healthier menu remake is a must.
The first thing that came to my mind was saba banana. It can be fried, like pork. I did the tokwa’t baboy recipe but I omitted the pork. I used saba banana instead. Sliced ripe saba into halves. Fried until golden brown. Chopped and mixed with the rest.
I tasted the saba and tokwa separately. Their flavors seemed contradicting. I dipped both in spicy vinegar sauce then munched together with the rice. Their combined flavor was great!
Tokwa’t Baboy, Fried Pork with Tofu
My wife’s version of tokwa at baboy, a mixture of fried pork and fried tofu.
3 blocks of tofu, the regular size sold in public market
1/4 kilogram pork, cut into cubes
1 piece chopped onions
1 glove garlic, chopped finely
soy sauce and chili vinegar
Fry tofu and pork separately until golden brown. If possible, use an non-stick frying pan. This will prevent breaking of tofu due to sticking to pan. Slice fried tofu into cubes, same sizes as pork. Then mix them in a bowl.
To prepare the sauce: mix chopped onions, minced garlic, soy sauce and chilli vinegar in a small bowl. Adjust soy sauce and vinegar ratio according to your taste preference.
Kilawing Tokawa’t Baboy
While reading an old issue of Reader’s Digest, a small piece of paper fell. The piece of paper contains a simple recipe, the Kilawing Tokwa’t Baboy. I thought it was different from the usual recipe we are making. I asked my wife to cook the recipe for me. I’d like to know the difference.
Here is the recipe, courtesy of Mama Sita’s Mixes and Sauces. Other ingredients were not available so other similar products were used as replacement.
1/2 cup cooking oil
4 pcs tokwa
1/4 kilogram Maskara or liempo
2 cups water
3/4 cup Mama Sita’s Premium Vinegar
1/2 cup soy sauce
1/2 tsp ground garlic
1/4 tsp Mama Sita’s Labuyo Sauce
2 tbsp finely chopped onion
5 tbsp water
1) Heat oil in pan and fry tokwa then cut to 1″ x 1″ cubes. Set aside.
2) Boil the pork in water until tender, Then cut into 1″x 1″ cubes. Drain. Combine with tokwa. Set aside.
3) In a separate bowl, combine all ingredients for the sauce and mix thoroughly.
4) Pour the sauce over the pork and tokwa just before serving.
There are two differences I found. This one is extremely hot and more delicious.
Note: Kilawin or kinilaw is the term use for curing meat, vegetable or fish by soaking them in spicy vinegar. The first kilawin I encountered was dog meat, which is now prohibited. There are also kilawin for papaya, radish and anchovies.
Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.