Tokwa't Baboy (Tofu and Pork)

Steps

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1. 1
   Bruise the ginger to release its aroma. In a pot of water, add the bruised ginger, pork ears, bay leaves, and vinegar if desired. Cover the pot and simmer on medium heat until the pork ears are tender.
   ▶ ≈1:22
2. 2
   In a separate pot, add water, dried bay leaves, and whole black pepper. Simmer the pork until tender, optionally adding salt if desired. Once both the pork and pork ears are soft, drain and let cool.
   ▶ ≈2:09
3. 3
   Cut the extra firm tofu into slices and fry in oil until both sides are golden brown. If the tofu is thick, slice it thinner for faster cooking. The cooked pork can also be fried in the remaining oil to add color.
   ▶ ≈2:58
4. 4
   Prepare the vinegar dipping sauce by mixing vinegar, soy sauce, and Maggi Sabor liquid seasoning in a bowl. Add hot chili sauce, salt, pepper, and sugar, then stir well. Optionally microwave for about 30 seconds to help ingredients combine.
   ▶ ≈4:07
5. 5
   Slice the long green chili pepper diagonally after removing seeds if desired. Chop the Thai chili pepper and onion. Combine these vegetable components with the fried tofu and fried pork in a large bowl.
   ▶ ≈4:00
6. 6
   Add the vinegar sauce gradually, starting with about one-third of the total amount and mixing well. Transfer to a serving bowl and allow diners to add more sauce to taste when serving.
   ▶ ≈6:27