Tokwat Baboy

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Rinse the pork ears thoroughly and boil them in water with crushed ginger and bay leaves until tender.
   ▶ ≈0:14
2. 2
   In a separate pot, boil the pork jowl with whole peppercorns and bay leaves until tender, keeping the two pots separate to avoid impurities.
   ▶ ≈0:23
3. 3
   Drain and cool the cooked pork ears. Heat the lard in a pan for frying.
   ▶ ≈0:38
4. 4
   Cut the tofu into thin slices and fry until each side turns golden brown.
   ▶ ≈0:47
5. 5
   Fry the cooked pork jowl until crispy and brown, creating a lechon kawali effect.
   ▶ ≈0:54
6. 6
   Remove the fried ingredients and let them cool. Prepare the vinegar mixture by combining vinegar, soy sauce, Maggi seasoning, hot chili, salt, black pepper, and sugar until well blended.
   ▶ ≈1:01
7. 7
   Cut the tofu into serving pieces. Cut the pork ears into serving sizes while keeping them tender. Cut the fried pork jowl into serving pieces to your preferred thickness.
   ▶ ≈1:16
8. 8
   Combine all the cooked ingredients in a bowl, add the sliced long green chili, onions, and Thai chili peppers, then pour in the vinegar mixture and toss gently until all ingredients are well coated.
   ▶ ≈1:39
9. 9
   Transfer to a serving plate and eat immediately while hot to best enjoy the textures of the tofu and meat.
   ▶ ≈1:59