SIZZLING TOKWA AT BABOY

Ingredients:

1/2	kg	MONTEREY LECHON KAWALI CUT
1/4	tsp	iodized fine salt
		cooking oil for deep-frying
4	pc	tokwa
1/4	cup	sliced white onions
4	pc	finger pepper (siling haba), sliced
2	pc	siling labuyo, sliced

Vinegar Dressing

1/2	cup	cane vinegar
1/4	cup	soy sauce
2	tbsp	sugar
2	tbsp	cornstarch, dissolved in 1/2 cup water

Procedure:

Boil lechon kawali in enough water until fork tender. Drain and let cool.
Season with salt then deep-fry in hot oil until golden brown and skin is crisp. Cut into bite-sized pieces.
Fry tokwa in the same oil and slice into cubes.
Toss together pork, tokwa, onions, siling haba and siling labuyo. Transfer to a sizzling plate.
Pour vinegar dressing. Serve immediately.

VINEGAR DRESSING:

Combine vinegar, soy sauce, sugar and 1/2 cup water in a small saucepan.
Cook over medium heat. Add dissolved cornstarch then continue to simmer until thickened.

Makes 3 to 4 servings.

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