Tokwa at Baboy Humba

Ingredients

• 1 1/2 lbs. pork belly (cubed)
• 1 cup pineapple juice
• 10 ounces extra firm tofu (cubed)
• 1/4 cup soy sauce
• 2 tablespoons white vinegar
• 6 tablespoons brown sugar
• 4 tablespoons salted black beans
• 1 piece onion (chopped)
• 6 cloves garlic (crushed and chopped)
• 1 piece star anise
• 1 cup water
• 1/4 teaspoon ground black pepper
• 1 1/2 cups cooking oil

Instructions

1. 1

   Heat cooking oil in a wok or cooking pot. Add tofu. Deep fry until outer part turns golden brown and crisp. Remove from the wok. Set aside.

2. 2

   Transfer 3 tablespoons cooking oil used to fry tofu on a clean pan. Heat and saute garlic until it starts to brown. Add onion. Continue sauteing until the later softens.

3. 3

   Add pork. Cook until the outer part turns light brown.

4. 4

   Pour soy sauce. Continue sauteing until liquid reduces to half.

5. 5

   Add pineapple juice and vinegar. Cover and let boil.

6. 6

   Stir and then add salted black beans. Cover once more. Continue cooking between low to medium heat for 35 minutes.

7. 7

   Add water and brown sugar. Cook on a covered pan until pork gets very tender. Note: I usually cook it for 40 minutes in low heat.

8. 8

   Add star anise. Cook for 5 minutes. Remove star anise from the wok.

9. 9

   Season with ground black pepper and then add fried tofu. Stir and cook for 2 minutes.

10. 10

    Transfer to a serving bowl. Serve.

11. 11

    Share and enjoy!