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Thursday 26 June 2025 16:05:09 GMT
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Crispy Tofu & Pork Belly in Savory Soy-Vinegar Sauce Ingredients 500 g pork belly, cut into bite-size pieces 2 blocks firm tofu, cut into cubes 5 cloves garlic, minced 1 medium red onion, sliced 2 tbsp soy sauce ¼ cup vinegar 1 cup water or pork broth 2 bay leaves ½ tsp whole black peppercorns 1 tsp sugar 1 tbsp oyster sauce 2–3 red chilies, sliced 2 stalks green onions, chopped Cooking oil Salt and pepper to taste Procedure 1. Boil the pork belly Place pork belly in a pot with water, bay leaves, peppercorns, and a little salt. Simmer for 35–45 minutes or until tender. Remove, drain, and let cool slightly. 2. Fry the tokwa Pat the tofu dry and cut into cubes. Heat oil and fry until golden brown and crispy. Drain and set aside. 3. Brown the pork Cut the boiled pork into bite-size pieces. Pan-fry until the edges are golden and slightly crispy. 4. Make the sauce In the same pan, sauté garlic and onion until fragrant. Add soy sauce, vinegar, water or broth, sugar, and oyster sauce. Bring to a gentle boil. 5. Combine Add the pork belly and simmer for 5–10 minutes so it absorbs the sauce. Add the crispy tofu and gently toss. Cook for another 2–3 minutes. 6. Finish Add sliced red chilies and green onions. Adjust the seasoning to taste. Transfer to a serving plate and spoon the sauce over the tokwa and pork. 🌶️ Tip For extra crispy tokwa, add the fried tofu only near the end so it stays golden and doesn't become too soft. Serve hot with steamed rice. 🍚❤️ #highlightseveryone #pinoyfood #cravingsrecipe #pinoyrecipe #Recipe
Crispy Tofu & Pork Belly in Savory Soy-Vinegar Sauce Ingredients 500 g pork belly, cut into bite-size pieces 2 blocks firm tofu, cut into cubes 5 cloves garlic, minced 1 medium red onion, sliced 2 tbsp soy sauce ¼ cup vinegar 1 cup water or pork broth 2 bay leaves ½ tsp whole black peppercorns 1 tsp sugar 1 tbsp oyster sauce 2–3 red chilies, sliced 2 stalks green onions, chopped Cooking oil Salt and pepper to taste Procedure 1. Boil the pork belly Place pork belly in a pot with water, bay leaves, peppercorns, and a little salt. Simmer for 35–45 minutes or until tender. Remove, drain, and let cool slightly. 2. Fry the tokwa Pat the tofu dry and cut into cubes. Heat oil and fry until golden brown and crispy. Drain and set aside. 3. Brown the pork Cut the boiled pork into bite-size pieces. Pan-fry until the edges are golden and slightly crispy. 4. Make the sauce In the same pan, sauté garlic and onion until fragrant. Add soy sauce, vinegar, water or broth, sugar, and oyster sauce. Bring to a gentle boil. 5. Combine Add the pork belly and simmer for 5–10 minutes so it absorbs the sauce. Add the crispy tofu and gently toss. Cook for another 2–3 minutes. 6. Finish Add sliced red chilies and green onions. Adjust the seasoning to taste. Transfer to a serving plate and spoon the sauce over the tokwa and pork. 🌶️ Tip For extra crispy tokwa, add the fried tofu only near the end so it stays golden and doesn't become too soft. Serve hot with steamed rice. 🍚❤️ #highlightseveryone #pinoyfood #cravingsrecipe #pinoyrecipe #Recipe

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