Garlic Soyed Pork & Fried Tofu.

 

GARLIC-SOYED-PORK-Topped-With-Honey-Glazed-Ceamy-Tofu
GARLIC SOYED PORK & FRIED TOFU
(HONEY-WINE MARINATED FRIED TOFU & GARLIC INFUSED PORK BELLY)
My normal and usual first action upon entering a Filipino food site
is to order my all time favorite
TOKWA’T BABOY
(boiled pork head/earflaps & fried tofu in garlic-vinegar-soy sauce dip)
This appetizer/side dish gives me the hint as to the profile and taste-roundedness
of the total food-offers the outlet serves.
You guys will note whether you are eating a Tofu fried in rancid oil,
(what is RANCID? check here)
as well as definitely notice if the eardrums, flaps or pork mask used
is pre-boiled & kept frozen for days. (weeks, months)
Lastly, the blend of gar-vin-soy dip spells the “professionalism”
of the one who mixes it, whether done blindfoldedly or with needed
chrono order of ingredients’ mix.
If it fumbles in a relatively simple “initial-come on”
of this sort…then, for me, the total line up will sum up to
A NO-NO & NEVER AGAIN.
Proven for so many times. A case in point worth mentioning is this classy
Filipino dine-in at elite BGC. (Bonifacio Global City)
Wanna know? Check my write-up on this (one of the condemnations)
Anyway, let them indulge in bloopers.
Yours is differently tasty.
INGREDIENTS:
MEAT:
1/4 kilo liempo (pork belly) thinly sliced bite size
LIEMPO RUB & FRYING BLEND:
50 ml. palm or soya oil
10 cloves crushed garlic finely chopped
10 grams fine salt
3 grams ground black pepper
4 grams brown sugar
OPTIONAL 2 grams MSG
TOFU MARINADE & FRYING MIX:
leftover frying oil of liempo
additional palm or soya oil if need be
1 slab Tofu squarely cut to bite pieces
100 ml. any red wine
50 grams honey
2 grams fine salt
2 grams brown sugar
PROCEDURES:
1.    In a bowl blend and whisk well salt, sugar, black pepper
and the optional MSG.
2.    Rub unto thinly sliced liempo. Massage a bit to let flavor be absorbed by meat. Let stand for an hour.
3.    Heat 50 ml. oil, pour in chopped garlic and toss for 10 seconds.
Add in rubbed liempo and fry to desired done-ness. Scoop out. Set aside.
4.    Blend honey, red wine, salt and sugar. Heat a bit until solids dissolve.
Remove from fire.
5.    Into this blend, pour in tofu pieces and marinate for 1 hour.
6.    Re-heat leftover oil of liempo that still has the garlic pieces on it
and fry your tofu to your desired state.
7.    Dress it up and serve. It’s complete.
8.    Should you wish to have a dip…30 ml. soy sauce with
3 ml. calamansi or lemon juice will be perfect.
No need for vinegar. Wine in tofu did the job.
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