Tokwa’t Bagnet

Tokwa’t Bagnet is crispy tokwa and twice fried pork with dipping sauce.

Ingredients:

1 kilo pork liempo, cut

1/4 head garlic

1/2 tsp peppercorns

1 tsp salt

1 bay leaves

4 blocks tokwa, sliced

cooking oil for frying

chopped red onions and scallion for garnishing

Procedure:

Wash pork belly. Add enough water to cover the pork belly. Add in salt, peppercorns, garlic, bay leaves. Cover and bring to a boil, then lower heat to simmer until pork is tender. Remove all scum that rises.

Remove from the pot and place in a colander and let sit for a while so the liquid will drain. Prick the skin many times using fork then. Dry with paper towels if necessary. Keep refrigerated for several hours. In a large kawali heat enough cooking oil and deep fry pork belly at low heat until the pork turns brown. Remove pork belly from the kawali and drain oil in a colander or paper towels, allow to cool completely.