Tokwa at Baboy Humba
Pork belly stewed in soy sauce, pineapple juice, and vinegar with salted black beans and fried tofu.
Prep Time5 mins
Cook Time1 hr 25 mins
Course: Main Course
Keyword: adobo, humba, tokwa at baboy
Servings: 4 people
Author: Vanjo Merano
- 1 1/2 lbs. pork belly cubed
- 1 cup pineapple juice
- 10 ounces extra firm tofu cubed
- 1/4 cup soy sauce
- 2 tablespoons white vinegar
- 6 tablespoons brown sugar
- 4 tablespoons salted black beans
- 1 piece onion chopped
- 6 cloves garlic crushed and chopped
- 1 piece star anise
- 1 cup water
- 1/4 teaspoon ground black pepper
- 1 1/2 cups cooking oil
Heat cooking oil in a wok or cooking pot. Add tofu. Deep fry until outer part turns golden brown and crisp. Remove from the wok. Set aside.
Transfer 3 tablespoons cooking oil used to fry tofu on a clean pan. Heat and saute garlic until it starts to brown. Add onion. Continue sauteing until the later softens.
Add pork. Cook until the outer part turns light brown.
Pour soy sauce. Continue sauteing until liquid reduces to half.
Add pineapple juice and vinegar. Cover and let boil.
Stir and then add salted black beans. Cover once more. Continue cooking between low to medium heat for 35 minutes.
Add water and brown sugar. Cook on a covered pan until pork gets very tender. Note: I usually cook it for 40 minutes in low heat.
Add star anise. Cook for 5 minutes. Remove star anise from the wok.
Season with ground black pepper and then add fried tofu. Stir and cook for 2 minutes.
Transfer to a serving bowl. Serve.
Share and enjoy!
Calories: 1805kcal | Carbohydrates: 34g | Protein: 24g | Fat: 176g | Saturated Fat: 39g | Cholesterol: 122mg | Sodium: 977mg | Potassium: 659mg | Fiber: 2g | Sugar: 26g | Vitamin A: 17IU | Vitamin C: 10mg | Calcium: 76mg | Iron: 3mg