Spicy tokwa't baboy combines tender pig ears, fried tofu, chilies, and a sharp soy-vinegar dressing built for pulutan-style sharing.
1 hour 25 minutes · Serves 5
Ingredients for Spicy Tokwat Baboy
1 1/2 lb pig ears
3 slices extra firm tofu, 12 oz total
1/2 cup chopped onion leeks
2 bunches lemongrass leaves
1/2 oz cinnamon bark, optional
12 to 15 cups water, plus more as needed
3 cups cooking oil
1 1/2 cups white vinegar
1/2 cup soy sauce
2 tablespoons granulated white sugar
1 1/2 to 2 teaspoons salt
10 to 12 Thai chili peppers, chopped
5 long green peppers, sliced
1 medium red onion, sliced
1/4 teaspoon ground black pepper
How to cook Spicy Tokwat Baboy
1.Bring 12 to 15 cups water to a boil in a pot, add the pig ears, and boil over medium heat for 15 minutes.
2.Discard the boiling water, cool the pig ears enough to handle, then scrape them clean to remove hair and the outer skin.
3.Refill the pot with the same amount of fresh water and bring it to a boil; add the pig ears, lemongrass, and cinnamon bark if using.
4.Cover and boil over medium heat for about 1 hour, adding more water if needed, until the pig ears are tender.
5.While the ears cook, heat the cooking oil in a pan and fry the tofu for 4 minutes on one side, then 4 to 5 minutes on the other side, until firm and lightly crisp; drain and cut into cubes.
6.Remove the cooked pig ears from the pot, let them cool, slice into serving pieces, and combine with the tofu cubes.
7.Mix the vinegar, soy sauce, sugar, and salt, warm briefly for about 15 seconds, then stir until dissolved.
8.Add the Thai chilies, long green peppers, red onion, and black pepper to the vinegar mixture, then pour over the tofu and pig ears.
9.Toss well, top with chopped onion leeks, and serve.
