This generous goto pairs beef innards rice porridge with crisp tofu and pork cheeks in a tangy soy-vinegar sauce.
2 hours 20 minutes · Serves 12
Ingredients for Goto Lamang Loob and Tokwa’t Baboy
1 cup jasmine rice
1 cup glutinous rice
4 quarts water, plus 2 quarts for parboiling innards
2 Knorr Beef Cubes
1 lb beef heart
1 lb ox tripe
1/2 lb beef large intestine
1 onion, chopped
3 thumbs ginger, minced
1 head garlic, minced
3 stalks lemongrass, for goto
4 dried bay leaves, for goto
3 tbsp fish sauce
1 tsp turmeric powder
2 tsp onion powder
4 tbsp cooking oil
1 cup chopped green onion
1/2 cup toasted garlic
1/4 cup chili garlic oil
Salt and ground black pepper, to taste
1 lb pig cheeks
2 stalks lemongrass, for pork
1 quart water, for pork
3 dried bay leaves, for pork
1 tbsp salt, for boiling pork
14 oz extra-firm tofu
1 1/2 cups cooking oil, for frying
1 red onion, sliced
3 Thai chilies, chopped
1/4 cup chopped green onion, for sauce
4 cloves garlic, crushed and chopped
1/4 cup soy sauce
3/4 cup white vinegar
1/2 cup lemon-lime soda, shaken to release fizz
Salt and pepper, to taste
How to cook Goto Lamang Loob and Tokwa’t Baboy
1.For the innards, boil 2 quarts water in a pot with 3 stalks lemongrass and 4 dried bay leaves; add the beef heart, ox tripe, and beef large intestine and boil for 30 minutes, then discard the liquid and set the innards aside.
2.Heat 4 tbsp cooking oil in a large pot over medium heat, saute the minced garlic until lightly browned, then add the onion and ginger and cook until the onion softens.
3.Add the jasmine rice and glutinous rice and stir for 1 to 2 minutes to coat the grains.
4.Pour in 4 quarts water, bring to a boil, then stir in the beef cubes and fish sauce.
5.Add the parboiled innards, cover, and cook over low to medium heat, stirring every few minutes, for up to 90 minutes or until the innards are very tender and the rice has broken down into a porridge; add water as needed to keep it loose.
6.Season the goto with onion powder, turmeric powder, salt, toasted garlic, and ground black pepper, then keep it warm.
7.Make the sauce by mixing the sliced red onion, Thai chilies, 1/4 cup green onion, chopped garlic, soy sauce, white vinegar, defizzed lemon-lime soda, salt, and pepper in a bowl; set aside.
8.For the tokwa't baboy, boil 1 quart water with the pig cheeks, 2 stalks lemongrass, 3 dried bay leaves, and 1 tbsp salt over medium heat for 45 minutes, then remove the pork and let it cool.
9.Heat 1/2 cup oil in a pan and fry the pork cheeks for about 2 minutes per side, or until browned; remove and set aside.
10.Add the remaining oil to the pan and deep-fry the extra-firm tofu, turning as needed, until golden brown on all sides.
11.Slice the pork and tofu into serving pieces, arrange them with red onion, and spoon over a generous amount of sauce.
12.Serve the hot goto in bowls topped with green onion, toasted garlic, and chili garlic oil, with the tokwa't baboy on the side.
