Enter the email you used to register to our website. You will recieve an email with a link to reset your password.
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
How to Cut Onions and Garlic
Stir Fried Quail Egg, Mushroom and Asparagus
Kangkong and Tofu with Oyster Sauce
Tokwa’t Baboy sa Tausi
You may edit your current list or create a new one. Save and print it for easy reference!
Love this recipe? Create an account or log-in to save this to your Favorite Recipes, and easily find it next time you cook!
You've just saved this recipe to your Favorite Recipes. Next time you need a quick go-to recipe, head to Favorite Recipes and you'll find this!
Please Create an account or log-in so you can add this recipe to your Grocery List!
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