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 braised pork, sear the meat on all sides first to develop a deep brown crust.
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.
Spicy Tokwat Baboy
Made with pig ears, extra firm tofu, chopped onion leeks and lemongrass — a hearty Filipino dish that's simple to cook and satisfying to share.
Instructions
- Pour 12 to 15 cups water in a cooking pot. Let boil. Add pig ears and continue to boil in medium heat for 15 minutes.
- Discard the water and let the pig ears cool down. Scrape thoroughly until all the hair and top skin are removed.
- Pour the same amount of water on the same cooking pot. (Note: make sure to throw-out the initial water used.). Let boil.
- Fold in cinnamon bark, lemongrass, and pig ears. Cover and continue to boil in medium heat for 1 hour or until the ears becomes tender. Note: add more water if needed.
- Meanwhile, heat oil on a pan. Fry one side of the tofu for 4 minutes. Turn it over and fry the opposite side for 4 to 5 minutes.
- Remove from the pan and slice the tofu into cubes. Set aside.
- Remove the pig ears from the pot. Let cool. Slice into serving pieces and then combine with the sliced tofu.
- Prepare the spicy vinegar mixture by combining salt, sugar, vinegar, and soy sauce. Stir. Microwave for 15 seconds. Continue to stir until well blended. Add chili peppers, onion, and ground black pepper to the spicy vinegar mixture. Toss.
- Add the vinegar mixture all over the tokwat baboy. Toss.
- Top with chopped onion leeks. Serve.
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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 braised pork, sear the meat on all sides first to develop a deep brown crust.
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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