First off, I don’t actually eat pork or I try not to. I grew up not being allowed to eat it, it was against my religion. I did slowly start eating pork and since The Daughter is allergic to almost everything we are kinda limited on what we could feed her. For the party I was catering, I was requested to make Towat’t Baboy. Lets just say, I had no idea what it was. I did do some research and I got the main ingredients including piggy ears. I had The Husband handle that part. He was my taste tester as I cooked it and he loved it. To me, it was kinda like beef steak but maybe that was just me. This is a dish The Husband will probably ask me to make again but we will see
2 Lbs of Pork Butt
2 Lbs of Piggy Ears (You could adjust to your preference)
3 large packages of Tofu
1 Large Onion Sliced
Whole Peppercorns to taste
Sauce * These measurements are by ratio so adjust by the amount you would like
2 parts whole heads of garlic minced
1 part vinegar to 3/4 part soy sauce (so if you had 1 cup of vinegar it would be 3/4 cup of soy sauce)
1/8 part brown sugar (I liked it a little sweeter
- First start boiling the pork butt and piggy ears until the pork butt is tender. There should still be a little bit to the pork ears.
- Once it is done cooking, let it cook and than slice in 1 inch cubes.
- Take the tofu and dice in 1 inch cubes and than sauté them in a large wok.
- Once they brown, add the onion slices.
- While that is cooking, mix together the sauce. Just mix together all the ingredients.
- Once the onions are tender but not too soft, add the pork pieces and pour the sauce over the whole thing.
- Mix well to make sure everything is coated.
- Bring the heat down to a simmer and let it sit for about 10 minutes until the sauce because thicker.
- Serve over Rice.