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Mang Dagul’s Tokwa’t Baboy paired with Rum Avocado Smoothie
Tokwa’t Baboy
Ingredients
- 1 lb pig’s face
- 1 lb extra firm tofu
- 1½ cup Bragg’s apple cider vinegar
- ¼ cup soy sauce
- 4 tbsp honey
- 2 tbsp light brown sugar
- 2 tbsp salt
- 1 tbsp freshly-crushed whole pepper corn
- 1 white onion, sliced
- 2 stalks green onions, cut in ½ inch length
- 1 big siling pansigang, sliced
- 3 pcs. siling labuyo, deseeded and chopped
- water for boiling pig’s face
- cooking oil to deep fry tofu
- 1 tsp. sesame oil
- 1/8 cup cilantro
- 1 tsp. lime zest
- 1/4 cup lime juice
- 1/8 cup toasted sesame seeds
- 1/4 cup toasted garlic
- 1/4 cup slurry of corn starch and water
Instructions
- Boil pig’s face with water, salt and crushed pepper (1 hour)
- Sear pig’s face on hot coals, compare it to a picture of Franklin Drilon, then slice to bite-sized pieces
- Slice tofu into bite-sized pieces and deep fry
- In a small saucepan, heat brown sugar on a very low fire to caramelize, pour vinegar (do not stir until it boils up) then pour soy sauce, lime zest, lime juice and honey.
- Still on low heat, slowly add slurry while stirring until you reach the desired consistency.
- In a serving bowl, combine pig’s face, tofu, siling labuyo, siling pansigang, white onion, and onion stalks, then pour the sauce over while still hot.
- Remember not to touch your eggs after slicing the siling labuyo.
- Add sesame oil, sesame seeds and cilantro, toss, top with toasted garlic and serve.
Rum Avocado Smoothie
Ingredients
- 1/2 bottle of Don Papa Rum
- 4 avocados
- 14 ounces of skim milk
- 1 tbsp plain yoghurt
- ½ cup white sugar
- 1 teaspoon lemon juice
- 3 cups crushed ice
- pinch of salt
Instructions
- Wet hands with lemon juice while working on the avocados.
- Combine all ingredients in a glass pitcher and process with a hand blender.
- Serve in chilled glasses.
- If concoction is too sweet for your taste, top it with whipped cream (also, make sure that you sit on a table close to a restroom.)
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