Tokwa't Baboy with Tausi

Instructions

1. Remove tofu from packaging and drain from packing liquid. Wrap in paper towels, set over a wire rack or colander, and weigh down with a saucer or cup for about 15 to 20 minutes to extract moisture. Cut into 1-inch cubes.

2. In a pot on medium heat, combine pork belly, water, vinegar, bay leaf, 1 teaspoon of salt, and ¼ teaspoon pepper.

3. Bring to boil uncovered and without stirring for about 3 to 5 minutes. Skim scum that floats on top.

4. Lower heat, cover, and cook for about 30 to 40 minutes until meat is tender. Add more water as needed in ½ cup increments to maintain about 1 cup of liquid. Drain meat, reserving liquid.

5. Meanwhile, in a pan on medium heat, add about 2 tablespoons of oil and swirl to fully coat the bottom of the pan. Heat until oil begins to shimmer but not smoking.

6. Add tofu in a single layer and Cook it until it begins to crisp, then turn to brown to other side. Take them out of the pan and drain on paper towels.

7. Alternatively, in deep, wide pan, heat about 2-inches deep of oil until very hot but not smoking. Add tofu in batches and cook, turning as needed, until golden and crisp. Use a slotted spoon, take them out of the pan and drain on paper towels. Set it aside.

8. Get a skillet - medium heat and warm up about 1 tablespoon of oil. Add onions and garlic and Cook it until softened.

9. Add pork and cook, stirring them around, until golden at the edges.

10. Add tomatoes and cook, mashing them with a spoon, until softened and release juices.

11. Add reserved liquid and Get it boiling.

12. Mix in tausi. Add salt and pepper to taste.

13. Add fried tofu and briefly toss until just coated with sauce. Serve while hot.

14. Cut the pork in uniform size to ensure even cooking.

15. Wait until the tofu begins to brown before turning, or it will stick to the pan and fall apart.

16. Very briefly, toss the tofu in the mixture just until coated with sauce to maintain texture.