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Ingredients
For the Tofu
- 2 blocks firm tofu or tokwa (about 400–500 g)
- Cooking oil, for frying
For Boiling the Pork
- 500 g pork belly, sliced
- 3 cloves garlic (about 15 g), crushed
- 2 bay leaves
- 1 tsp salt
- 1 tsp whole peppercorns
- Water, enough to cover the pork
For the Soy Vinegar Sauce
- ½ cup vinegar or sinamak (about 120 ml)
- ¼ cup soy sauce (about 60 ml)
- 2 tbsp calamansi extract (about 30 ml)
- 1 medium onion (about 80–100 g), chopped
- 2 cloves garlic (about 10 g), minced
- 1–2 green chilies, sliced
- 1½ tbsp sugar (optional)
How to Make It
- Place the sliced pork in a pot with the crushed garlic, bay leaves, salt, whole peppercorns, and enough water to cover.
- Bring to a boil, then lower the heat and simmer until the pork is tender.
- Remove the pork from the pot and let it drain well.
- Heat cooking oil in a pan, then fry the cubed firm tofu until golden and crisp on all sides.
- Remove the tofu from the pan and let it drain.
- Fry the cooked pork until lightly browned and crispy around the edges.
- In a bowl, combine the vinegar or sinamak, soy sauce, calamansi extract, chopped onion, minced garlic, sliced green chilies, and sugar, if using.
- Mix until the sugar is dissolved and the sauce is well combined.
- Add the fried pork and tofu to a serving bowl, then pour the soy vinegar sauce over the top and toss gently.
- Alternatively, plate the pork and tofu and serve the sauce on top or on the side.
- Serve immediately with hot rice or enjoy as pulutan.
Kubo Tips
- Pat the boiled pork dry before frying to help it brown and crisp more evenly.
- Drain the tofu well before frying to reduce oil splatter.
- Add the sauce just before serving if you want the pork and tofu to stay crispy.
- Adjust the sugar and chilies depending on how sweet or spicy you prefer the sauce.