Tuna, Tokwa at Baboy in Tausi

There are many versions of Tokwa't Baboy around, depending on the "lugawan" you are eating in. The most common is the fried tofu paired with boiled pork ears and mask with vinegar-soy dipping sauce. Then there's the pair where both tofu and pork are fried, usually liempo. Another is the "wet" Tokwa't Baboy with Tausi which is my favorite. Then I topped it with Tuna chunk and garnished with pechay. Delicious!

I use oyster sauce in sachet for single portions. They're economical and affordable.

Tausi or black beans is found in many Chinese dishes including chicken feet and even siopao

Ingredients:

3 pcs Tokwa
100 grams Pork (Liempo preferred)
2-3 tbsp Black Beans
2 large tomatoes
1 large onion
3 cloves garlic
1 small ginger
chopped spring onions
2 tbsp oyster sauce
ground pepper

Optional ingrdients:

Fried Tuna Chunk
Pechay

I half-fried the tokwa first to give it some browning.

Procedure:

Fry tokwa halfway through.
Saute onion, garlic, ginger, tomatoes, ginger and black beans until they caramelize.
Add pork and let cook until meat is tender, checking the liquid occasionally, if it dries up, add a little water.
Add the half-fried tofu, pechay and oyster sauce. Cook for another 5 minutes or until the tofu soaked up most of the liquid.
Sprinkle ground black pepper and chopped spring onion.
Top with fried tuna if desired.
Serve.

Here's without tuna.