While reading an old issue of Reader’s Digest, a small piece of paper fell. The piece of paper contains a simple recipe, the Kilawing Tokwa’t Baboy. I thought it was different from the usual recipe we are making. I asked my wife to cook the recipe for me. I’d like to know the difference.
Here is the recipe, courtesy of Mama Sita’s Mixes and Sauces. Other ingredients were not available so other similar products were used as replacement.
1/2 cup cooking oil
4 pcs tokwa
1/4 kilogram Maskara or liempo
2 cups water
3/4 cum Mama Sita’s Premium Vinegar
1/2 cup soy sauce
1/2 tsp ground garlic
1/4 tsp Mama Sita’s Labuyo Sauce
2 tbsp finely chopped onion
5 tbsp water
1) Heat oil in pan and fry tokwa then cut to 1″ x 1″ cubes. Set aside.
2) Boil the pork in water until tender, Then cut into 1″x 1″ cubes. Drain. Combine with tokwa. Set aside.
3) In a separate bowl, combine all ingredients for the sauce and mix thorougly.
4) Pour the sauce over the pork and tokwa just before serving.
There are two differences I found. This one is extremely hot and more delicious.