Spicy Tokwat Baboy Recipe

Spicy Tokwat Baboy is one of my all-time favorite pulutan dish. It is also perfect when paired with goto or arroz caldo. Sometimes, I eat it as a main dish along with warm white rice. As I have mentioned, there are more than one way to enjoy tokwat baboy. It is up to you on how you want to indulge on it.

Ingredients

• 1 ½ lb. pig ears
• 3 slices 12 ounces extra firm tofu
• ½ cup chopped onion leeks
• 2 bunches lemongrass dahon ng tanglad
• ½ oz. Cinnamon bark optional
• 12 to 15 cups water
• 3 cups cooking oil

Spicy Vinegar Ingredients

• 1½ cup white vinegar
• ½ cup soy sauce
• 2 tablespoons granulated white sugar
• 1 ½ to 2 teaspoons salt
• 10 to 12 pieces Thai chili pepper chopped
• 5 pieces long green pepper siling pansigang sliced
• 1 medium red onion sliced
• ¼ teaspoon ground black pepper

Instructions

1. Pour 12 to 15 cups water in a cooking pot. Let boil. Add pig ears and continue to boil in medium heat for 15 minutes.
2. Discard the water and let the pig ears cool down. Scrape thoroughly until all the hair and top skin are removed.
3. Pour the same amount of water on the same cooking pot. (Note: make sure to throw-out the initial water used.). Let boil.
4. Add cinnamon bark, lemongrass, and pig ears. Cover and continue to boil in medium heat for 1 hour or until the ears becomes tender. Note: add more water if needed.
5. Meanwhile, heat oil on a pan. Fry one side of the tofu for 4 minutes. Turn it over and fry the opposite side for 4 to 5 minutes.
6. Remove from the pan and slice the tofu into cubes. Set aside.
7. Remove the pig ears from the pot. Let cool. Slice into serving pieces and then combine with the sliced tofu.
8. Prepare the spicy vinegar mixture by combining salt, sugar, vinegar, and soy sauce. Stir. Microwave for 15 seconds. Continue to stir until well blended. Add chili peppers, onion, and ground black pepper to the spicy vinegar mixture. Toss.
9. Pour the vinegar mixture all over the tokwat baboy. Toss.
10. Top with chopped onion leeks. Serve.
11. Share and enjoy!