Pork with Tokwa and Broccoli

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For the longest time since ECQ, we haven't been able to buy tokwa in the market. It's either my dear husband doesn't know where to look, or he's just always too late to grab a pack of the ever-elusive pressed soybean curd. Gotta give the guy some slack though, he's been exemplary when it comes to husbands being sent to do the groceries, I'd rate him 8.5/10.

Anyways, we finally gave in to buying our wet market list from online shops. Won't ever try it again, a lot of the greens delivered to us weren't actually green and the freshness was not at all guaranteed. It might be a one-off instance but nah, this is the first time and most definitely the last time I'm going to buy vegetables through the internet.

It's a good thing the ingredients for this recipe were really simple and they turned out fine when they were shipped. This is one of my experimental recipes where I just throw in what I think would taste good for my daughter and my husband, so please exercise caution if you'll be trying this out.

Ingredients:

  • Pork - about 1/3kg, chopped into small cubes. Separate the fat if you don't eat pork fat, like me. But don't throw it away. You'll be using that for this recipe.
  • Broccoli - 2 heads, slice/cut as you usually would.
  • Tokwa 5pcs, sliced thinly, just a little more than a half cm thick.
  • Onion
  • Garlic
  • Tomato
  • Soy sauce
  • All-purpose flour
  • Sugar
  • Water
  • salt and pepper

Procedure

  1. Prep the sliced tokwa. Lay 3 sheets of paper towel flat on a plate. Put the tokwa slices one by one, side by side on top of the paper towels. Put another layer of paper towels. Put another layer of tokwa. Do this until all your tokwa slices are laid flat. Put another layer of paper towels on the top. Then top this with either your chopping board or another plate. Any flat object will do, as long as it covers all of the top surfaces of the tokwa. Put something heavy on to of the chopping board. A can or two or three of tuna will do. I used a bottle of soy sauce and vinegar. Leave this for 30 mins to an hour.
  2. Fry the tokwa on a frying pan. Let cool, slice into small squares, set aside.
  3. On a separate, unheated pan, put the fats you separated earlier, sliced, and diced. Turn on the fire to medium.
  4. Sautee.Once the oils start to come out, push the fats to the side of the pan then put the garlic. Add the inions a little after you see the garlic turning slightly brown. Once the onions start to limp, add the diced tomatoes.
  5. Mix all the sauteed ingredients and the toasted fats. Then add the pork into the pan. Wait until all sides of the pork turn white.
  6. While waiting for the pork to cook, prepare the sweet soy sauce mixture. In a bowl, mix half a cup of water, half a cup of soy sauce, a little bit of sugar, and a little bit of all-purpose flour. I did not measure this but if you would like to try, as soon as you taste enough sweetness, you've put enough sugar. Don't put too much flour, you'll end up with a thick consistency once it is added to the pan.
  7. Once you no longer see any signs of pinkish meat on any of the pork cubes, add the broccoli. Mix until all the ingredients are incorporated into each other. Add a little bit of water. Cover for a minute or two.
  8. I accidentally added the tokwa first before adding the soy sauce mixture. Don't be like me. Add the mixture first. It doesn't make that much difference but then tokwa absorbs liquid much quicker than all the other ingredients. So add the soy sauce mixture first.
  9. Add the sliced fried tokwa. Add water as necessary. Not too much, but not too little. You want to keep this dish a bit saucy.

Serve hot. Seriously, serve this right away or else the tokwa will absorb all the liquid, you'll end up with a dry sauteed pork with broccoli and tokwa. It still tastes good but it is much better when it is a bit saucy.

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