Home » Tokwa’t Baboy Sushi Bake
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Time needed: 1 hour and 30 minutes.
Makes: 6 – 8 servings
4 cups rice, cooked
⅓ cup rice vinegar
2 tablespoons sugar
2 teaspoons salt
½ cup nori flakes
½ cup furikake
2 tablespoons sesame
½ kg pork belly, boneless
¼ kg firm tofu, diced
1 tablespoon garlic, minced
1 piece red onion, minced
1 piece siling labuyo, minced
¼ ground black pepper
1 tablespoon brown sugar
¼ cup soy sauce
⅓ cup vinegar
¼ cup cream cheese
¼ cup sour cream
Leeks, finely chopped
In a pot of seasoned water over medium heat, boil pork belly until tender. Set aside to cool.
chop the pork belly finely and pat dry.
In a pan over medium heat, heat up the oil and fry the diced tofu until crispy. Set aside.
In the same pan of oil, fry the pork shreds until crispy. Remove pork and drain excess oil.
To the same pan add the garlic, onion, and labuyo, quickly saute and reduce heat to low.
Add soy sauce vinegar, and brown sugar. Mix well until sugar has dissolved. Remove from heat.
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.
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.
In a baking dish, pour the sushi rice mixture to cover the base followed by a layer of the tokwa’t baboy mixture.
Top with remaining crispy pork, fried tofu, and remaining nori stips. Top with spring onions. Bake at 180 degrees Celsius for 10 – 15 minutes.