Filipino lugaw with tokwa't baboy
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Lugaw (congee) with tokwa't baboy (tofu and pork)

Prep Time 10 minutes
Total Time 10 minutes
Servings 2 to 4
Author Connie Veneracion

Ingredients

  • 1 and 1/2 cups crispy roast pork belly (lechon kawali), cut into half-inch strips
  • 1 and 1/2 cups fried tofu , cubed
  • 1 tablespoon shallots chopped
  • 1 tablespoon garlic chopped
  • 1 tablespoon ginger chopped
  • 1 to 2 bird’s eye chilis
  • 4 tablespoons vinegar
  • 4 tablespoons soy sauce

Instructions

  • Toss together lightly the lechon kawali and fried tofu to make your tokwa’t baboy.
  • Mix together the rest of the ingredients to make a dipping sauce.
  • Serve the tokwa’t baboy and the dipping sauce with your hot lugaw.