Tokwa’t Baboy is a dish composed of boiled pork (either or both pig’s ears and pork belly usually) and fried tofu. The sauce made of vinegar and soy sauce gives life to this dish. Generally, this is considered as an appetizer and a side dish. Most people like to have their Tokwa’t Baboy with beer or wine by the side while others love to have it with rice porridge such as Arroz Caldo, Goto, or a simple lugaw.
- 1 lb pig’s ears
- 1 lb pork belly (liempo)
- 1 lb firm (or extra firm) tofu (approx. 4 slices)
- 1½ cup white vinegar
- ¼ cup soy sauce
- 4 tbsp sugar
- 2 tbsp salt
- 1 tbsp whole pepper corn
- 1 small onion , diced
- 2 stalks green onions, cut in ½ inch length
- ⅛ teaspoon ground black pepper
- 5 cups water
- 2 cups cooking oil
- Pour-in water in a pot and bring to a boil
- Add salt and whole pepper corn
- Put-in the pig’s ears and pork belly then simmer until tender (about 30 mins to 1 hour)
- Pour cooking oil on a separate pan and allow to heat
- When the oil is hot enough, deep-fry the tofu until color turns golden brown and outer texture is somewhat crispy
- Cube the fried tofu and slice the boiled pig’s ears and pork belly into bite-sized pieces then set aside
- Combine the sugar, salt, soy sauce, and vinegar in bowl. Stir.
- Microwave for 1 minute.
- Add the ground black pepper, onions, green onions, and chili pepper. Transfer the sauce in a serving bowl.
- Place the sliced meat and tofu in a serving plate with the bowl of sauce by the side
- Serve hot! Share and Enjoy!
Inihaw na Liempo or Grilled Pork Belly needs no introduction at all. The name of the dish already defines itself. This is one good food that I really like because of its simple preparation and magnificent taste.
Inihaw na Liempo
- 2 lbs pork belly
- 1/2 cup soy sauce
- 1 piece lemon (or 3 to 4 pieces calamansi)
- 1/2 tsp ground black pepper
- 1 tsp salt
- 4 cloves garlic, crushed
- 1/4 cup banana catsup
- 1 tbsp cooking oil
- Combine pork belly with the soy sauce, lemon, salt, ground black pepper, garlic and mix well. Marinade the pork belly for at least 3 hours.
- In a bowl, pour the pork belly marinade then add banana catsup and cooking oil. Stir well. (This will be the basting sauce)
- Grill the pork belly while basting the top part of the pork after flipping it over.
- Serve hot with spiced vinegar or toyomansi. Share and Enjoy!
Bagnet is deep fried pork belly meat, the Ilocano version of Lechon Kawali where the lean meat is crispy but not dry and the pork skin with all the pork fat is fried to a crisp, also known as Ilocano Chicharon Baboy. Filipinos are lovers of deep fried crispy pork with its skin on, here are some of the famous Filipino deep fried pork dishes; Pork Chicharon, Crispy Pata, and Lechon kawali.
Bagnet is very easy to cook, it does not require much ingredients but more oil is a must since Bagnet is a Deep-fried dish. Just be careful when cooking or deep frying Bagnet, expect a lot of hot oil splashing.
Here’s our version of the Ilocako or Vigan Bagnet Recipe, best served with a dipping sauce of Bagoong Isda.
- 2 kilo pork liempo (pork belly), whole cut
- 1/2 head garlic
- 1 tsp. peppercorns
- 2 tbsp salt
- 1 bay leaves
- cooking oil for frying
- Wash pork belly, cut into large chunks and place in a large pot.
- Add enough water to cover the pork belly.
- Add in salt, peppercorns, garlic, bay leaves.
- Cover and bring to a boil, then lower heat to simmer for 30-45 minutes or until pork is tender. Remove all scum that rises.
- Remove from the pot and place in a colander and let sit for a while so the liquid will drain. Prick the skin many times using fork then Dry with paper towels if necessary. Keep refrigerated for several hours.
- In a large kawali heat enough cooking oil and deep fry pork belly at low heat for 30-45 minutes or until the pork turns brown.
- Remove pork belly from the kawali and drain oil in a colander or paper towels, allow to cool completely.
- Reheat the same oil over moderate heat deep fry the pork belly once more for 10-15 minutes or until golden brown, crisp and blisters appear on the skin. Drain on paper towels.
- Chop bagnet to serving pieces and serve immediately with a selection of sukang Iloko or tomatoes and onions with bagoong isda dip.
Bagnet cooking tips:
To make sure the boiled pork is completely dry, pat with paper towels before frying.
The oil should be very hot when you put the pork in. Use long tongs so you?re not too near the pan because the oil will splatter. Have a cover for the pan ready and cover the pan immediately to protect yourself from the oil.