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Bring oriental flavor into this typical Filipino dish. This Tokwa't Baboy sa Tausi is great for meals with the family!
1. Place pork cheeks in a pot and cover with water. Simmer for 1 hour. Strain and set aside to cool. Reserve 3 cups of pork stock for sauce. Cut pork cheeks into bite-size pieces.
2. Preheat oil in a wok and fry tofu until golden brown. Transfer into a cooling rack to drain excess oil. Cut into bite-size pieces and set aside.
3. Remove oil from the wok leaving 2 tbsp. Sauté garlic, onion, ginger and finger chili for 2 minutes. Add pork, vinegar, MAGGI® SOY COOKING & SEASONING SAUCE , tausi and brown sugar. Pour reserved stock and simmer until pork is tender.
4. Stir in tofu. Season with MAGGI MAGIC SARAP® and pepper. Stir in 1 tbsp of kinchay and transfer into a serving plate. Garnish with remaining kinchay.
Drain and pat-dry the tofu before frying. Removing water results to crunchier tofu and also prevents the oil from splattering while cooking.
How to Fry
How to Simmer
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Tokwa’t Baboy sa Tausi
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1 kg pork cheeks, blanched
1/2 kg tofu, cut into ¾-inch tiles
1 liter vegetable oil
1 head garlic, minced
1 pc medium onion, small diced
1 pc thumb-size ginger, minced
3 pcs finger chili, biased
1/2 cup vinegar
1/4 cup MAGGI® SOY COOKING & SEASONING SAUCE
1/4 cup tausi, rinsed and drained well
4 tbsp brown sugar
3 sachets 8g MAGGI MAGIC SARAP®
1/4 tsp freshly ground pepper
2 tbsp picked kinchay