Tokwa’t Baboy

Ingredients :

400 g. of pork rump
1 big (or 5 small) tokwa
1 whole garlic
1 whole onion
1 bay leaf
a few stalks of leeks
6-7 peppercorns
salt
2 c. of cooking oil

For the sauce :

1 tbsp. of finely minced garlic
1 onion, peeled and finely chopped
2 tbsps. of soy paste
1 tbsp. of dark soy sauce
1/4 c. of cane vinegar
3 tbsps. of rice vinegar
1/2 c. of meat broth
3-4 tbsps. of brown sugar
3-4 hot chili peppers

How to :

Wash the tokwa. Place in a glass bowl and cover with water. Let sit in the fridge for several hours to remove the plastery taste.

In a glass jar with a screw cap, mix together all the ingredients for the sauce. Cover and shake lightly until the sugar is completely dissolved. Do this ahead of time to allow the flavors to develop.

Wash the pork rump and place in a casserole. Cover with water. Add the whole garlic, whole onion, bay leaf, leeks and peppercorns. Season lightly with salt. Bring to a boil, skimming off scum as it rises. Lower the heat, cover and simmer for an hour. Transfer the meat to a bowl and cool completely. For best results, chill in the fridge for a few hours after cooling. Cut the meat into 1/2″ cubes.

Strain the broth and reserve 1/2 cup. Freeze the remainder for future use.

Drain and cut the tokwa into 1/2″ cubes. Heat the cooking oil in a wok or skillet until smoking. Deep fry the tokwa cubes until golden brown. Drain on paper towels and cool.

In a large bowl, toss together the pork and tokwa cubes. Place in individual bowls. Spoon a few tablespoons of sauce (including the chopped spices) over them or serve the sauce in a separate bowl.

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