Sautéed Tokwa't Baboy with Tausi ala Abia

"Sir Ron" <<< hubby :D, requested this for dinner....instead of plain old tokwa't baboy, I made a few small changes to make it suitable for a main course. I decided to add some black beans (Tausi) and Kinchay for a robust flavor.

Kinchay

 

BTW: Kinchay is Chinese celery. It is commonly used in Chinese cooking. It has green stems and lobed leaves with a citrusy in aroma with unmistakably oriental taste.

Ingredients:

• 2 pieces Pork’s ears
• 2 packs Tofu
• 1 small pack Tausi or Black beans
• 1 tablespoon Kinchay, chopped
• 1 small Onion, diced
• 3 cloves Garlic, minced
• 2 tablespoon Vinegar
• 1/2 cup pork broth
• 1 tablespoon brown sugar
• Salt and Pepper to taste
• Cooking Oil

Tofu & Pork with Black Beans

Procedure:

1. In a large pot, pour in water (5-6 cups) and bring to boil.
2. Add salt, whole pepper corn and pork's ear. Let it simmer until tender. Set aside.
3. In a frying pan, pour cooking oil and allow to heat.
4. When the oil is hot enough, deep-fry the tofu until color turns golden brown. Set aside.
5. On a separate pan, saute' garlic and onion.
6. Place tausi and half of the Kinchay, mix thoroughly.
7. Add in cooked pork and tofu cubes then pour in the broth.
8. Seasoned with sugar, salt and pepper and vinegar.
9. Allow to simmer for five minutes and remove from heat.
10. Garnish the dish with the remaining Kinchay and serve.

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