Paksiw na Tokwa at Baboy
About half of the tokwa’t baboy was left-over at the fridge. I did mention that you could always reserve if you have more than enough of the pig’s face for sisig. See my previous post on sisig. It’s too late now I have made the whole of it into tokwa’t baboy. I have to recycle it into more palatable viand dish fast before it goes to the waste bin.
I cooked it into paksiw na tokwa at baboy why not it has all the right ingredients for paksiw in fact it was already marinated, I have to add tuasi though to at least neutralize all those fats. Don’t take that as an advice, I only thought about it, cholesterol is still bad for the health the only way to neutralize it is get away from it. Neutralize it at least in our taste buds. The resultant dish was superb it was good and here is the recipe.
4 cups left-over tokwa at baboy
1/4 c. vinegar
1/4 c. soy sauce
1/2 head garlic, crushed
1 small size onion, chopped
1 small can tausi, drained and rinsed
2 bay leaf
1 tbsp. cornstarch
1 tsp. peppercorns, crushed
Separate the tokwa from the left-over tokwa at baboy set aside. I a sauce pan put in the left-over baboy with-out the tokwa, including soy vinegar vinaigrette mixture, vinegar, soy sauce, crushed garlic, chopped onion, peppercorns, bay leaf and pour 2 cups of stock previously used in boiling the pig face or enough to cover the meat. Bring to a boil and simmer in low heat for 20 to 30 minutes or until the meat is tender and until sauce thickens. Pork skin should be soft like gelatin. Add tokwa and simmer for another 1 to 2 minutes, thicken sauce with cornstarch diluted in 1/4 cup water. Add in tausi, season with salt and sugar to taste simmer for another minute Serve hot with a lot of rice.