Two Pork-based Pulutan to Choose From
0, August 2, 2009
1) Tokwa’t Baboy
Tokwa’t Baboy is another favorite that is often offered in practically all the bars and beer houses in the Philippines. There are many variations of tokwa’t baboy but they all taste similar and have the two basic ingredients which are, obviously, tokwa and baboy. Tokwa is bean curd and is similar to the more popular tofu but the difference is it is a bit more unrefined and is therefore thicker. The pork part of the dish is not as important but it is usually the parts with some skin and only a small piece of the meat.
As stated, tokwa and baboy are the main ingredients of this particular dish but they are not what makes it special and perfect for a night of getting smashed. The key ingredient is the sauce which is mostly sweetened vinegar with soy sauce. Tokwa’t baboy is notoriously addictive and one serving, while good for a couple of people, can lead you to order other types of pulutan or perhaps another serving. The funny thing about it is that some beer drinkers think that they’re being health conscious when they eat only the bean curd. This is totally ridiculous since he’ll also be chugging down like a liter of beer anyway. It is also very difficult to make at home but for our purposes, I am adding a recipe.
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Tokwa’t Baboy Ingredients:
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- 1/2 kilo pork (cut into chunk cubes)
- 5 pieces tokwa (bean curd or tofu)
- 2 heads garlic (minced)
- 1 cup vinegar
- 1 cup soy sauce
- 1 teaspoon salt
- 1 teaspoon brown sugar
- 3 small onions (diced)
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Tokwa’t Baboy Cooking Instructions:
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· In a casserole, boil pork in just enough water with salt, lower fire and let simmer until pork is tender.
· Take the pork out and set aside.
· Fry tokwa (bean curd) in hot oil until toasted and slice to the same size as the pork.
· In a saucepot, mix vinegar, soy sauce, salt garlic and onions and heat for just a few minutes.
· Pour in mixture over pork and tokwa.
· Serve hot.
2) Crispy Pata
We have delved into the types of pulutan that are very affordable but let’s also talk a bit about a pulutan that people always want but may be beyond the means. Crispy Pata is one of those dishes that is also wanted by a lot of beer drinkers to be their pulutan when the eating stopped and the drinking begins. This dish has always been what people tease the host about when they invite for a drinking session. People ask, “Crispy pata ba pulutan?” (Is Crispy Pata the pulutan?) knowing that they’re asking for an expensive dish as a beer accompaniment. Crispy Pata is basically pork knuckles but included in it is the meaty and delicious thigh part as well. The reason why this isn’t served as much is because it costs four to six times the amount one would usually pay for a pulutan like tokwa’t baboy and sisig.
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