Tokwa't Baboy (Tofu and Pork dish)

A few days ago, I was feeling kinda peckish. I wanted something savory, something homey and simple, something from home. I remembered Tokwa't Baboy, fried tofu and pork slices marinated with soy sauce, vinegar and garlic.

I went down to the mom and pop store in front of our apartment building. I bought a block of tofu for 70 cents. Hmm, not bad. In Korea, where freshness is valued above everything else, fresh tofu is delivered and sold in little shops like these. I cut the block of creamy tofu in half and saved it for later. I squeezed some of the water out and cut it into 1 inch strips. I then heated some oil in a pan and lightly fried them until golden brown.

I also had some cooked fatty pork (if you have read some of my recipes, you will find these couple of words mentioned A LOT of times) in the fridge. I usually buy a huge slab of pork when it is street market day. I then usually freeze it for future meals or cook it tender to add to stews or stir-fry. I sliced a cup and fried it lightly too.

Now comes the three magic ingredients - soy sauce, white vinegar and minced garlic. These three usually is combined to make the usual Filipino dipping sauce for grilled meat, fried fish, lumpia (spring rolls), etc. The ratio would be 2:1, 2 parts vinegar, 1 part soy sauce, 2 tablespoons of thinly sliced onion and a teaspoon of minced garlic. I usually add a lot of minced garlic 'coz I love garlic. Mix your 2 tablespoon of soy sauce, 1 tablespoon of vinegar and your choice of amount of garlic in a bowl and pour all over the pork and tofu slices. Mix well and let sit for about 10 minutes. My father reminded me that in Cavite City, my home town in the Philippines, we have a special name for this dish - "Kulao". I remember the kulao my mom and my aunts would make out of a pigs head and ears. The thin, fatty slices of pork ear are both chewy and crunchy. :)

Now what to pair with the tokwa't baboy? I had a bowl of leftover rice and decided I can make Lugaw or Rice Porridge. I had 2 cups of chicken stock in the freezer and defrosted it. I added the rice and stock in a pot with a couple of slices of ginger. I let this boil and simmer for about 30 minutes until the rice breaks down and becomes wonderfully thick and gooey. Add chopped spring onions or chives on top plus fried minced garlic. (See? I told you I love garlic)

Now I have my soup and my tofu dish. Time to dig in and let my homesick blues melt away. Sigh... tummy happy now.