Tokwa at Baboy

(pic:ctto)

Ingredients

1 (about ½ pound) piece pork ear
1 pound pork belly
water
1 small onion, peeled and quarted
1 head garlic, peeled and crushed
2 bay leaves
1 teaspoon peppercorns
1 tablespoon salt
1 (16 ounces) block firm tofu
½ cup oil
For the Dipping Sauce
½ cup pork broth (from boiling pork)
1-1/2 cups vinegar
¼ cup soy sauce
1 teaspoon salt
½ teaspoon pepper
2 tablespoons sugar
4 to 5 shallots, peeled and chopped
2 Thai chili peppers, minced


Instructions

1. In a pot over medium heat, combine pork ear, pork belly and enough water to cover. Add onions, garlic, bay leaves, pepper corns and salt. Bring to a boil, skimming scum that floats on top. Lower heat, cover and simmer for about 45 minutes to 1 hour or until meat is fork-tender. Remove from heat and drain well, reserving ½ cup of the liquid. Allow to cool to touch and dice meat.

2. Drain tofu from packing liquid. Wrap tofu block in paper towels and weigh down with a small plate or cup for about 15 to 20 minutes to excess moisture. Cut into 1-inch cubes.

3. In a cast-iron skillet over high heat, heat oil until very hot but not smoking. Add tofu and deep-fry, turning as necessary, until golden brown and crisp. Do not overcrowd pan and cook tofu in batches as needed. With a slotted spoon, remove tofu from skillet and drain on paper towels.

4. In a pan over medium heat, combine pork broth, vinegar, soy sauce, salt, pepper and sugar. Bring to a boil, without stirring, for about 3 to 5 minutes. Add shallots and chili peppers and cook for about 40 seconds. Add pork pieces and tofu cubes. Cook, tossing gently to combine, for about 1 minute or until just heated through and covered with sauce. Serve hot.