Nutrition. Serving: 6 g
Most people like to have their Tokwat Baboy with beer or wine by the side while others love to have it with rice porridge such as Arroz Caldo, Goto, or a simple lugaw. I personally like to have the sweetened version of the sauce. In order to achieve the taste, I just add a few tablespoons of sugar in the vinegar-soy sauce mixture.
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I think the best cuts are the pork belly for that meatier texture but if you’re looking for more flavor, go for the spare ribs or pork shoulders. I’m also using a variety of vegetables in this nilagang baboy recipe, of course, you can pick and choose which vegetables you prefer according to your taste.