We just made everyone’s favorite side dish into the main meal! The typical tokwa’t baboy dish is usually served as the side dish to lugaw or some other congee.
We think it’s time to bring the tokwa and baboy combo from the sidelines to the main course. It’s a perfectly great ulam, with or without lugaw and with this recipe, you too can make it shine all on its own. We added some whole button mushrooms, too, because it’s another ingredient that just makes your adobo that much more satisfying and delicious.
Adobong Tokwa't Baboy Recipe
This is a tokwa't baboy and adobong baboy dish in one!
Adobong Tokwat Baboy Ingredients
- 1 kilogram pork pigue cut into chunks
- 1 head Garlic cloves separated but unpeeled
- 1/2 Cup Soy Sauce
- 1/2 Cup Vinegar
- water as needed
- 2 blocks firm tofu
- 1 400-gram can whole button mushrooms
- crushed black pepper to taste
- In a medium-size pressure cooker over medium heat, heat oil. Sear pork cubes only until just browned.
- Add soy sauce, vinegar, garlic, and just enough water to cover the meat. Season with crushed black pepper to taste. Bring to a boil. Remove the scum that rises to the surface. Cover, then lock lid. Simmer for 20 minutes or until pork is just tender, taking care to release the pressure of pot before opening.
- Meanwhile, in a frying pan over medium-high heat, heat enough oil for frying. Add the tofu and fry the tofu until golden brown on all sides. Remove from the pan into a wire rack over paper towels. Repeat with remaining tofu as needed. Cut tofu in half using scissors. Set aside.
- Once pork is just tender, add mushrooms and then stir in cooked tofu, then bring to a simmer without a lid. Simmer until liquid reduced and is more flavorful. Serve with steamed rice.
Tried this recipe?Let us know how it was!
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