1/4 kilo pork or more (preferably the ear and face part)
4 pieces tokwa (dry tofu)
2 cups cooking oil
1 small head garlic
3 white or red onions
5 whole peppercorns
1 tsp salt
1/4 cup vinegar
1 tbsp soy sauce
1 tsp brown sugar
1/2 tsp pepper
chopped red sili
Place pork in small casserole and pour enough water to cover the pork. Add 3 pieces or more garlic cloves, 1 whole onion, whole peppercorns and salt. Bring to a boil skimming off scum as it rises, then lower the heat and simmer for about 1 hour. Remove the pork from the pot and let it cool. Strain and reserve 1/2 cup of the pork broth for the sauce.
In a pan, heat the oil. Fry tokwa until golden brown. Drain on paper towels and cool.
Mince remaining garlic cloves, chop 2 heads onions and siling labuyo.
In a large bowl, prepare the sauce by thoroughly combining the minced onion and garlic, siling labuyo,vinegar, soy sauce, brown sugar, pepper, and the reserved pork broth. Slice the pork and the tokwa into 1/2-inch cubes and combine with the sauce.
Serve with pancit puso, arrozcaldo, or cold bottle of beer.