Lechon con Tokwa

Ingredients for Lechon con Tokwa

• 500 g lechon kawali
• 1 large tofu block, about 400 g
• 2 shallots, finely sliced
• 6 cloves garlic, minced
• 1-inch ginger, grated
• 2 tablespoons fish sauce
• 2 tablespoons oyster sauce
• 2 tablespoons soy sauce
• 2 tablespoons Chinese cooking wine
• 2 teaspoons brown sugar
• 1 cup pork stock
• 2 teaspoons cornstarch
• sesame oil
• ground white pepper
• oil, for frying
• chopped spring onions, for garnish

How to cook Lechon con Tokwa

1. 1.Cut tofu into 3/4-inch slabs; deep-fry in hot oil until golden, drain, then cut into cubes.
2. 2.Leave 2 tablespoons oil in the wok and sauté garlic, shallots, and ginger until fragrant.
3. 3.Whisk fish sauce, oyster sauce, soy sauce, cooking wine, sugar, pork stock, and cornstarch; add to the wok and boil until thickened.
4. 4.Add lechon kawali and tofu; toss over very high heat for 2 minutes, seasoning with white pepper.
5. 5.Drizzle with sesame oil, transfer to a platter, garnish with spring onions, and serve.