Towat’t Baboy

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

 

Towat’t Baboy

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

 

Direction

1. 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.
2. Once it is done cooking, let it cook and than slice in 1 inch cubes.
3. Take the tofu and dice in 1 inch cubes and than sauté them in a large wok.
4. Once they brown, add the onion slices.
5. While that is cooking, mix together the sauce.  Just mix together all the ingredients.
6. Once the onions are tender but not too soft, add the pork pieces and pour the sauce over the whole thing.
7. Mix well to make sure everything is coated.
8. Bring the heat down to a simmer and let it sit for about 10 minutes until the sauce because thicker.
9. Serve over Rice.