Lechon kawali con tokwa (pan fried pork belly and tofu)

casaveneracion.com Lechon kawali con tokwa (pan fried pork belly and tofu)

Speedy just finished mowing in the garden and the smell of new-mown grass is something that I can only describe as provincial. If that’s not provincial enough, the mowing managed to disturb the almost invisible inhabitants in the grass and sent them scrambling. In through the bathroom windows they came and, against the sunlight, I could see that there were at least three kinds of insects flying inside the bathroom. But I won’t let them ruin my mood that’s been set right by good food.

This lechon kawali con tokwa dish that Speedy and I had for lunch today is memorable in many ways. First, it makes use of leftover boiled pork belly (we’re trying to observe a no-waste policy in the kitchen). Second, I found yet another way to cook lechon kawali without deep-frying (see lechon kawali with no deep frying, lechon sa hurno and lechon kawali, the easy way). Third, it is a very budget-conscious dish. Fourth, it is very easy to prepare. Fifth, it is simply delicious.

Recipe: Lechon kawali con tokwa

Ingredients

  • about 1 c. of vegetable cooking oil
  • 1 block of silken tofu (about 300 g.)
  • 1/2 to 3/4 c. of tapioca or corn starch
  • 1 c. of boiled and cubed pork belly
  • 1 red onion, thinly sliced
  • 3 to 4 cloves of garlic, chopped
  • salt
  • pepper
  • 1/4 to 1/3 c. of sweet chili sauce (yes, from a bottle!)
  • 2 tbsps. of oyster sauce
  • a drizzle of sesame seed oil
  • finely sliced scallions (green onions)

Instructions

  1. Heat the cooking oil in a wok or frying pan.
  2. Place the tofu between stacks of paper towels and press to remove excess water. Cut into cubes about the same size as the pork (I went with one-inch cubes but that’s not a strict rule).
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  4. Toss the tofu cubes in the starch. Make sure that each piece is well coated.
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  6. Fry in the hot oil until golden and crisp. Scoop out and set aside.
  7. Pour off all the oil from the frying pan.
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  9. Arrange the pork in the pan in a single layer. Sprinkle with salt and pepper. How much depends on how much salt and pepper you used when the pork was boiled.
  10. Set the heat to medium-high, cover and leave for about four minutes. To prevent any oil spatter, turn off the heat before lifting the cover. Turn each pork cube over, put the cover back on, set the heat to medium-high again and leave for another four minutes. Presto! Lechon kawali with no mess.
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  12. Add the sliced onion and garlic to the pork and cook over high heat, stirring often, for about half a minute.
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  14. Add the tofu cubes to the pork. Pour in the sweet chili sauce and the oyster sauce. Cook, tossing a few times, just until everything is heated through. Turn off the heat. Drizzle in the sesame seed oil and toss a few more times.
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  16. Pour the contents of the pan onto a serving platter. Sprinkle with the sliced scallions and serve.

Preparation time: 10 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 2 to 3

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Comments

  1. says

    thanks for the no oil Lechon Kawali, healthier.. :)
    btw, saw you in a segment of Moms on Studio 23 yesterday at 430pm…
    it will be better if you can have your cooking show too…. :)

  2. cocoy says

    Hi!

    This brings back memories of Caloocan, Connie. Did you ever eat the Lechon con Tokwa from Bot Ching Woo’s Restaurant? But it had a different kind of sauce than yours.

    :-)

  3. crisma says

    Hi, Connie! For all the reasons that you gave for cooking lechon kawali con tokwa, may I add one more? It makes you happy! Call it your happiness recipe ( just like your happiness project). I could sense that in the light hearted way that you described everything attendant to making this recipe.

    Again, thanks for sharing.

  4. Jheng says

    hi ms connie.. consider this as humble question :) as in fresh pork lang po yun pag nilagay sa pan? I wanna try this recipe po kasi. Thanks!

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