Tokwa't Baboy

This dish goes well with porridge or a cold bottle of beer.

• 1/4 kilo pork (preferably the ear and face part)
• 2 big pieces tokwa (dry tofu)
• 2 cups cooking oil
• 6 cloves garlic
• 2 small onions
• 5 whole peppercorns
• 1 teaspoon salt
• 1/4 cup vinegar
• 1 tablespoon soy sauce
• 1 teaspoon brown sugar
• 1/2 teaspoon black pepper, ground

PROCEDURE :
1. Put the pork in a small pot or casserole and pour in enough water to cover the pork.
2. Add in 3 cloves of garlic, 1 whole onion, the whole peppercorns and salt.
3. Bring to a boil skimming off scum as it rises, then lower the heat and simmer for about 1 hour.
4. Remove the pork from the pot and let it cool.
5. Strain and reserve 1/2 cup of the pork broth for the sauce.
6. In a small pan, heat the oil and fry the tokwa (dry tofu) until golden brown on both sides.
7. Drain the fried tokwa on paper towels and let it cool.
8. Mince the remaining 3 cloves of garlic and 1 onion.
9. In a large bowl, prepare the sauce by thoroughly combining the minced onion and garlic, vinegar, soy sauce, brown sugar, ground black pepper, and the reserved pork broth.
10. Slice the pork and the tokwa into 1/2-inch cubes and combine with the sauce.
11. Serve with porridge, or a cold bottle of beer.