Lechon con tokwa
The best way to enjoy your lechon con tokwa is to serve it with rice. Drizzle some of the lovely sauce on your rice for twice the happiness.The prep and cook time indicated below does not include cooking the pork. See my stand-alone recipe for air fried crispy pork belly.
Ingredients
- 1 cake firm tofu about 300 grams in weight
- cooking oil for deep frying
- 2 shallots peeled and thinly sliced
- 4 cloves garlic peeled and thinly sliced
- 1 one-inch knob ginger peeled and grated
- 2 teaspoons toban-dyan (available in Asian groceries)
- 1 tablespoon dark soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons sugar
- 1 teaspoon tapioca starch
- crispy pork belly (one kilogram in weight before cooking) cut into two-inch cubes
Instructions
- Press the tofu between stacks of paper towels to remove excess moisture.
- Cut the tofu into slices about an inch thick.
- Heat enough cooking oil in a frying pan to reach a depth of two inches.
- Deep fry the tofu slices until golden and crisp.
- Cut the fried tofu into cubes.
- Pour off the oil from the pan leaving only about two tablespoonfuls.
- Saute the shallots, garlic and ginger until softened and aromatic.
- Add the tofu cubes and cook, tossing, until heated through.
- Into one cup of water, stir in the toban-dyan, soy sauce, rice vinegar, sugar and starch.
- Pour the sauce into the pan and cook, stirring, until thick and no longer cloudy.
- Add the crispy pork belly and toss a few times until each piece is coated with sauce.
- Serve your lechon con tokwa immediately.