Comments on: 140/280

By: Cheerful

Cheerful — Fri, 16 Mar 2012 06:30:54 +0000

wow, this is really something…very yummy, i am sure! thanks for sharing your recipe, i love here because of those interesting post and good recipe! visiting from WE, hope you can visit me back. thanks and have a great week.

By: Iska

Iska — Fri, 16 Mar 2012 06:14:56 +0000

This is how my dad cooked tokwa’t baboy, too, with pig’s ears. The boiled pork ala-Jessie’s dad and ‘lechon kawali’ version – sa labas ko na natikman. But I like ‘em all!

By: Erwin

Erwin — Tue, 13 Mar 2012 19:48:41 +0000

Hi Jessie! Thanks! I wanted to do that too, like cooking Lechon Kawali or Crispy Pata, but I wanted to make sure the ears were thoroughly clean. I felt the tons of salt I put in every water change would work just the same. By the third boil, the ears were already too tender for another boil.

By: Jessica Cassidy

Jessica Cassidy — Tue, 13 Mar 2012 17:41:38 +0000

this looks very delish, am drooling to the max Returning the visit from Yummy Sunday.

By: michie

michie — Tue, 13 Mar 2012 05:18:24 +0000

thanks for sharing your recipe.visiting for YS

http://girlytalk.net

By: Jessie

Jessie — Tue, 13 Mar 2012 04:05:08 +0000

Masarap itong ilagay sa sizzling plate! Iba ang naituro sa amin ni daddy – boiled and cut up pork (cooked in water with vinegar, salt, pepper and bay leaf) mixed with fried tofu. I think interesting yung ganito.. the frying process will give the pork more body.