Pro Tips
**Chef's Tips & Troubleshooting:**
- Make sure the pan and oil are hot before adding ingredients for the best sear.
- Fry in batches to avoid overcrowding — lowering the temperature makes food greasy.
- Press tofu between paper towels with a heavy object for 15 minutes to remove excess water before cooking.
- For pork soups, skim the scum that rises to the surface for a clear, clean broth.
Cooking Tips
For the most tender results, cook low and slow — a gentle simmer (not a vigorous boil) breaks down connective tissue without drying out the meat. Taste and adjust seasoning toward the end of cooking. As liquids reduce, flavors concentrate, so what tastes balanced early may become too salty later. Check liquid levels halfway through cooking and add hot water or broth if needed. Long-cooked dishes can dry out or burn if left unattended.
Ingredient Substitutions
Pork alternatives: Chicken thighs work well in most pork recipes (they stay moist like pork does). For a leaner option, use turkey breast or firm tofu. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Goto Laman Loob and Tokwat Baboy
Made with jasmine rice, glutinous rice, quarts water and knorr beef cube — a hearty Filipino dish that's simple to cook and satisfying to share.
Instructions
- Prepare the innards by boiling 2 quarts water in a cooking pot. Add lemongrass and dried bay leaves. Continue boiling for 30 minutes. Discard water and set the innards aside.
- Heat oil in a large pot. Sauté garlic until it starts to brown. Add onion and ginger. Continue sautéing until the onion softens.
- Incorporate Jasmine and glutinous rice. Stir and cook for 1 to 2 minutes.
- Pour water in the pot. Let boil. Add Knorr Beef Cubes and fish sauce. Stir.
- Add innards. Cover and adjust heat between low to medium. Continue cooking while stirring every few minutes until the innards are very tender and the texture of the rice turns porridge like. Note: This should take up to 90 minutes or so. Add more water if needed.
- Season with with onion powder, turmeric powder, salt, toasted garlic, and ground black pepper. Keep warm.
- Prepare the sauce by combining all the sauce ingredients in a bowl. Stir until well blended. Make sure to shake the lemon lime soda first to release the fizz. Set aside.
- Boil water in a cooking pot. Add pork cheeks, lemongrass, bay leaves, and salt. Continue boiling in medium heat for 45 minutes. Remove pork. Let it cool down. Remove pork and set it aside.
- Bring to a simmer ½ cup oil in a pan. Fry one side of the pork until it turns brown. Turn it over and do the same thing to the other side. Note: frying one side should take around 2 minutes. Remove pork from the pan. Set aside.
- Add remaining oil to the pan. Deep-fry tofu until it turns golden brown. You may turn it over as needed.
- Slice tofu and pork into desired serving pieces. Arrange in a serving bowl. Top with chopped red onion. Pour a good amount of sauce over it.
- Arrange the Goto in a serving bowl. Top it with calamansi, green onions, toasted garlic, and chili garlic oil.
- Serve hot with tokwat baboy.
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Pro Tips & Troubleshooting
- Make sure the pan and oil are hot before adding ingredients for the best sear.
- Fry in batches to avoid overcrowding — lowering the temperature makes food greasy.
- Press tofu between paper towels with a heavy object for 15 minutes to remove excess water before cooking.
- For pork soups, skim the scum that rises to the surface for a clear, clean broth.
Cooking Tips
Taste and adjust seasoning toward the end of cooking. As liquids reduce, flavors concentrate, so what tastes balanced early may become too salty later.
Check liquid levels halfway through cooking and add hot water or broth if needed. Long-cooked dishes can dry out or burn if left unattended.
Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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