Pork Mask Kilawin
1kg Pork Mask
2/3 cups Red Onion, finely sliced
1/3 cup Garlic minced
¼ cup Ginger chopped
1 tbsp. Red Beak Chili (Siling Labuyo)
2 cups Lemon Grass (Tanglad)
1 tsp. White Peppercorns
1 tsp. Coriander Seeds, crushed
2-3 tbsps. Dark Sesame Oil
200 ml. Barrio Fiesta Panlutong Sukang Tuba
1/3 cup Soy Sauce
½ cup Barrio Fiesta Bagoong Spicy
½ cup Anisado Wine
8 pcs, Tofu (tokwa), cut into cubes
1.5 liters Water
1 tsp. Salt
6 pcs Bay Leaves (Laurel leaves)
1 tbsp. Muscovado Sugar (brown sugar)
Black Peppercorns, cracked to taste
Oil for deep frying
- Wash and trim pork mask from extra fats and sinews. Rub lemon grass, garlic and lemon juice. Place in the refrigerator for about 30 mins.
- Mix water with bay leaves (laurel leaves), lemon grass (tanglad) tied in a knot, white peppercorns, coriander seeds and salt. Boil for 2 minutes
- Add pork mask and wait for it to boil, then simmer down for 45 mins until it becomes fork tender.
- Slice into strips (about 1.5 in x 1.5 in). Pour dark sesame oil to keep pork mask moist then set aside with cover.
- Marinade tofu (tokwa) in soy sauce and dark sesame oil. Deep dry tofu (tokwa) until golden brown. Then set aside.
- In preparing the sauce (emulsified vinaigrette), mix and whisk well the following: soy sauce, Barrio Fiesta Panlutong Sukang Tuba, Barrio Fiesta Bagoong Spicy, muscovado sugar and anisado wine. Add garlic and cracked black peppercorns to taste.
- Pour sauce over pork mask and add the slivers of red onions.
- Place fried tofu (tokwa) on Pork Mask Kilawin and garnish with some more cracked black peppercorns. Serve while hot.
- Makes 4 servings