I am a chef on a luxury world cruise liner. I love to cook and write recipes that are inspired by foods from all over the world.
Level up your tokwa't baboy (tofu and pork) by adding garlic and rosemary. These two spices always go well together, but it's a particularly wonderful combination when it comes to preparing meat. When cooked, garlic has a strong, buttery taste, while rosemary has a distinctive, aromatic flavor. I used these two flavorful ingredients to cook a delicious garlic rosemary pork belly with fried tofu.
Fried foods are best served with condiments or dips. I like to serve mine with any vinegar-based dip, which I find helps to lessen the oily taste of the dish.
|Prep time||Cook time||Ready in||Yields|
1 hour 10 min
- 500 grams pork belly
- 500 grams tofu, cubed
- 3 cloves garlic, sliced
- 1/2 tablespoon rosemary, dried
- 1 small onion, cubed
- 1 small carrots, cubed
- 1 piece celery stalk, cubed
- 2 bay leaf
- Salt and pepper, to taste
- Cooking oil, for frying
- Spring onions, minced, for garnish (optional)
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- 2 large bowls
- 2 small bowls
- measuring spoons
- chopping board
- frying pan
- Place pork belly in a stock pot filled with water. Add carrots, celery stalk, onions, bay leaf, salt, pepper. Cook until tender.
- While waiting for the pork belly, slice tofu into pieces. Set aside.
- Remove the pork belly once it is cooked. Allow it to dry before pan-frying it.
- Drain the pork stock. Discard the vegetables and other spices. Store the stock inside the freezer for future use.
- Add oil to the frying pan. Fry the tofu. Set aside.
- In a separate frying pan, heat small amount of oil with garlic and rosemary. Pan-fry the pork belly. Cook until it's crusty on both sides but still soft inside.
- Tilt the pan, scoop out the oil, and pour over the meat.
- Once cooked, allow the pork belly to rest before slicing.
- On a plate, mix slices of pork belly and tofu. Garnish with spring onions. Serve with your favorite dip.
Tips and Techniques
- Use fresh rosemary if available.
- Baste the pork belly to keep it moist. Basting is a cooking technique wherein you pour juices or melted fat over the meat while it is still cooking to maintain its moisture.
- Reserved pork stock can be used in making soups.
- Adding aromatics such as carrots, celery, onions, and bay leaf give more flavor to the meat.
- Slicing the tofu first before frying helps to achieve a crunchy texture on all sides.
- Serve this flavorful dish as a beer match food.
- Try my homemade spicy soy-vinegar dip on the side.
Another Tasty Tofu Recipe
- How to Make Fried Tofu With Mung Bean Sprouts
I always look forward to simple yet nutritious meals. Allow me to share my recipe for fried tofu with mung bean sprouts, an Asian-inspired dish that you can easily make at home.
© 2018 Travel Chef