Tokwa't baboy

Ingredients

• 1 - 1.5 lb pork belly* (about 3 very thick slices)
• 1 block extra-firm tofu, cubed (medium-sized cubes)
• 1/2 large red onion, chopped
• Sauce
• 3/4 - 1 cup cane vinegar
• 1/4 cup soy sauce
• pinch white sugar
• freshly ground black pepper
• 1 red chilli (siling labuyo), chopped

*traditionally, pork ears are used

Directions

1. Place pork belly slices in a cold pan and cover with water. Heat on medium high and cook until water has evaporated. The pork fat will start rendering. Cook until brown on both sides, then set aside.
2. Top up the pan with enough oil to reach a depth of ~2 cm. When the oil is hot, place the tofu cubes and fry until deeply golden brown and crisp. Remove onto a paper towel-lined plate.
3. Slice the pork into strips, then place into a medium bowl along with the chopped red onion and fried tofu cubes. Mix well.
4. In a small bowl, mix the sauce ingredients, tasting along in case more vinegar is needed.
5. Serve separately and enjoy! :)

Note to self: we (Papa, Mama, I) hadn't had this in a very long time which was why we were inspired to make it! :) Next time I might try making this without any pork at all since I've always loved the tofu so much (... tokwa't tokwa?? hahaha).