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Looking for a dish that’s quick and easy?
Tokwa't Baboy
Excellent source of Iron - for healthy red blood cells
Makes 6 servings
| pineapple syrup | |
| 1/4 kg (250 g) | block tofu, cut into 6 chunks |
| 300 g (300 g) | tenga ng baboy |
| 1 pouch (115 g) | DEL MONTE Pineapple Tidbits, drained (reserve syrup) |
| 1/3 cup (75.9 g) | DEL MONTE Red Cane Vinegar |
| 1/4 cup (65.5 g) | soy sauce |
| 1/4 cup (42.5 g) | finely chopped onions |
| 3 tbsp (39.6 g) | brown sugar |
| 1 tsp (4 g) | minced garlic |
1. BOIL tenga for 1 hour or until tender. Drain. Deep-fry until crispy. Cut into cubes. Set aside.
2. DEEP-FRY tokwa pieces until golden brown. Drain. Cut into 12 cubes. Combine with pork and DEL MONTE Pineapple Tidbits. Pour dressing just before serving.
3. DRESSING: Combine pineapple syrup, DEL MONTE vinegar, soy sauce, onions, sugar and pepper to taste.
