Tokwa't baboy (pork and tofu)

Potato pancake

• 500 GRAM PORK FOR ROASTING, in cubes
• 400 GRAM TOFU
• 4 TBSP SOY SAUCE
• 4 TBSP VINEGAR
• BUNCH OF GREEN ONIONS, chopped

• 8 POTATOES, peeled and grated
• 3 EGGS
• 3 TBSP CORN STARCH
• 2 TBSP SESAME SEEDS, roasted
• 6 TBSP SOY SAUCE
• 1 RED CHILI PEPPER, chopped
• 2 CLOVES GARLIC, mashed
• 1 TBSP GREEN ONION, chopped

Start one day early. Put the tofu in a sieve, put a plate on it with some heavy weight and let it stand for at least 24 hours; it will loose a lot of water. Cut the dried tofu in cubes and fry them in a layer of oil. Take the tofu out, sprinkle with some salt and set it apart. Stir fry the pork cubes for 10 minutes; stir in the soy sauce and the vinegar. Put the pork on a plate, add the tofu and sprinkle with onions.

In the Philippines, this dish is made with Tau Kwa, which is pressed dried tofu. We cannot buy that here, that why I start one day before, and press it myself. The process is a little like making paneer.

Mix the potatoes with the eggs, the corn starch and the sesame seeds and make 10 pancakes out of this mixture by spooning it into frying pans. Fry 10 minutes on each side. For the sauce, mix soy sauce, chili pepper, garlic and onions and drizzle that over the pancakes.

Serve with kim chi.
See also a recipe for Ukranian potato pancakes.