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
- Wash and clean the pork ears and cheekbones by removing hairs and remaining bloodstream.
- Rub with rock salt to get rid of the odor. Wash in flowing water and drain.
- Inside a pot, put enough water simply to cover the pork and add salt and pepper.
- Boil to have an hour or before the pork is tender.
- 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.
- Meanwhile deep fry the tokwa until golden brown. Drain and let awesome.
- Slice the tokwa into cubes and include a deep platter but leave enough space for that pork.
- Slice the pork cheekbones and ears into squares and blend all of them with the tofu.
- The choice is yours if you wish to arrange the tofu and pork alongside if you won't want to mix them.
- For that sauce, combine water, vinegar, sugar, onion, soy sauce and siling labuyo. Mix well before the sugar is dissolved.
- Pour the sauce within the tokwa and pork then serve.