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Tokwat baboy recipe panlasang pinoy chop suey

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Tokwat baboy recipe panlasang pinoy chop suey

For that tokwa't baboy

  • 5 computers tokwa or tofu (a couple of inch sq . inch)
  • ½ kilo pork ears and cheekbones (or pork belly)
  • 1 Tablespoons of. black peppercorn, cracked
  • 1 Tablespoons of. rock salt
  • 1 cup water
  • ¼ cup apple cider vinegar treatment (or cane vinegar)
  • 1 medium size red onion, chopped
  • 2 Tablespoons of brown sugar
  • 3 computers siling labuyo (bird's eye chili), chopped
  • 1 Tablespoons of. soy sauce
  1. Wash and clean the pork ears and cheekbones by removing hairs and remaining bloodstream.
  2. Rub with rock salt to get rid of the odor. Wash in flowing water and drain.
  3. Inside a pot, put enough water simply to cover the pork and add salt and pepper.
  4. Boil to have an hour or before the pork is tender.
  5. Make use of a charcoal stove for those who have one since it taste better and also the pork is simpler to tenderize and also the pork continues to be firm.
  6. Meanwhile deep fry the tokwa until golden brown. Drain and let awesome.
  7. Slice the tokwa into cubes and include a deep platter but leave enough space for that pork.
  8. Slice the pork cheekbones and ears into squares and blend all of them with the tofu.
  9. The choice is yours if you wish to arrange the tofu and pork alongside if you won't want to mix them.
  10. For that sauce, combine water, vinegar, sugar, onion, soy sauce and siling labuyo. Mix well before the sugar is dissolved.
  11. Pour the sauce within the tokwa and pork then serve.

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