Tokwa at Baboy Humba

Pork belly stewed in soy sauce, pineapple juice, and vinegar with salted black beans and fried tofu.

📝 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. 1Heat 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. 2Transfer 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. 3Add pork. Cook until the outer part turns light brown.
4. 4Pour soy sauce. Continue sauteing until liquid reduces to half.
5. 5Add pineapple juice and vinegar. Cover and let boil.
6. 6Stir and then add salted black beans. Cover once more. Continue cooking between low to medium heat for 35 minutes.
7. 7Add 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. 8Add star anise. Cook for 5 minutes. Remove star anise from the wok.
9. 9Season with ground black pepper and then add fried tofu. Stir and cook for 2 minutes.
10. 10Transfer to a serving bowl. Serve.
11. 11Share and enjoy!