AuthorBiteSized
DifficultyBeginner

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Yields6 Servings
Total Time1 hr 30 mins

Sushi Rice







Tokwa't Baboy













Boil pork
1

In a pot of seasoned water over medium heat, boil pork belly until tender. Set aside to cool.

Drain and chop
2

Chop the pork belly finely and pat dry.

Fry tofu
3

In a pan over medium heat, heat up the oil and fry the diced tofu until crispy. Set aside.

Fry pork
4

In the same pan of oil, fry the pork shreds until crispy. Remove pork and drain excess oil.

Sauté
5

To the same pan add the garlic, onion, and labuyo, quickly sauté and reduce heat to low.

Make vinegar sauce
6

Add soy sauce vinegar, and brown sugar. Mix well until sugar has dissolved. Remove from heat.

Make tokwa’t baboy mixture
7

Pour the vinegar mixture into a bowl and mix in cream cheese until well combined. Add ¾ of fried pork shreds and ¾ of fried tofu. Mix well.

Make sushi rice
8

In a separate bowl, mix together rice vinegar, salt and sugar until well combined and sugar and salt has dissolved. Mix in rice and toss to evenly coat. Add sesame seeds and half of nori strips. Mix well.

Layer baked sushi
9

In a baking dish, pour the sushi rice mixture to cover the base followed by a layer of the tokwa’t baboy mixture.

Top and bake
10

Top with remaining crispy pork, fried tofu, and remaining nori stips. Top with spring onions. Bake at 180 degrees Celsius for 10 – 15 minutes.

Ingredients


Sushi Rice







Tokwa't Baboy













Directions

Boil pork
1

In a pot of seasoned water over medium heat, boil pork belly until tender. Set aside to cool.

Drain and chop
2

Chop the pork belly finely and pat dry.

Fry tofu
3

In a pan over medium heat, heat up the oil and fry the diced tofu until crispy. Set aside.

Fry pork
4

In the same pan of oil, fry the pork shreds until crispy. Remove pork and drain excess oil.

Sauté
5

To the same pan add the garlic, onion, and labuyo, quickly sauté and reduce heat to low.

Make vinegar sauce
6

Add soy sauce vinegar, and brown sugar. Mix well until sugar has dissolved. Remove from heat.

Make tokwa’t baboy mixture
7

Pour the vinegar mixture into a bowl and mix in cream cheese until well combined. Add ¾ of fried pork shreds and ¾ of fried tofu. Mix well.

Make sushi rice
8

In a separate bowl, mix together rice vinegar, salt and sugar until well combined and sugar and salt has dissolved. Mix in rice and toss to evenly coat. Add sesame seeds and half of nori strips. Mix well.

Layer baked sushi
9

In a baking dish, pour the sushi rice mixture to cover the base followed by a layer of the tokwa’t baboy mixture.

Top and bake
10

Top with remaining crispy pork, fried tofu, and remaining nori stips. Top with spring onions. Bake at 180 degrees Celsius for 10 – 15 minutes.

Tokwa’t Baboy Sushi Bake

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