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If there is one commonly identifiable factor in most Filipino dishes, it is its compatibility with the ever versatile side dish, being rice. A great deal of food establishments try to offer unlimited rice as an incentive for customers to visit. And most meals simply contain the glorious grain to cater to Filipino audiences. The love for rice does not just manifest in its accompaniment to most mouthwatering viands, as rice porridges are also very popular in the country. Does the popular Goto ring a bell?
There is a variety of prominent and endeared rice porridge variants in the Philippines, such as Lugaw and Arroz Caldo. But the inventive, and candidly flavorful Goto cannot be forgotten for its distinct appeal. Its integration of some of the more unique ingredients, such as cow large intestine and ox tripe, presents the very masterful cooking that went into creating this dish.
Because in the usage of these less common, and conveniently affordable ingredients, Goto became a comforting classic with mild flavors. Instead of mere placement of rice beside a dish, it lets the texture of the grain sit complementary with the flavors of fish sauce, tofu, and shockingly enough, innards. This is what distinguishes Goto from other rice porridges.
It is pleasantly unorthodox, and surprisingly comforting in its cozy, home-like flavors. But this recipe, in particular, plays with a greater variety of ingredients. It utilizes Tokwa’t Baboy or pork ears and tofu to provide some tanginess and sweetness alongside the less sharply flavored Goto.
Try this tasty approach of adding Tokwa’t Baboy to Goto with me!
We’re gonna start off by making sure that the innards are good to go for this dish. Boil 2 quarts of water in a pot, and put 2 stalks of lemongrass and 2 pieces of bay leaves into the water. Let this boil for 30 minutes then discard the water. Afterwards, we can set the innards inside, which consists of 1 lb of beef heart, 1 lb of ox tripe, and ½ lb of beef large intestine.
Then heat 1 ½ cups of cooking oil in a large pot. Add 1 head of minced garlic, and sauté this until it turns brown. Place 1 cup of chopped green onions, and 3 thumbs of minced ginger into the large pot, and sauté these ingredients until the onion softens.
Grab your 1 cup of jasmine rice, and 1 cup of glutinous rice, and place this into the pot. We will be stirring this for 1 minute and letting it cook. Then pour in 4 quarts of water and let this boil. After such, make sure to place 2 pieces of Knorr Beef Cubes, as well as 3 tablespoon of fish sauce for your rich, savory notes of flavor in the Goto. Stir this to make sure that the flavor of the ingredients spread all throughout the porridge.
Cooking the innards, and making sure they are tender:
Then add the innards from earlier, and cover your pot. Adjust your heat between low to medium as you continue cooking and stirring every few minutes. Keep this up until you notice the innards becoming gratifyingly tender, and the rice becomes soft enough for porridge texture. This would take roughly 90 minutes, and since this might cause some evaporation, feel free to add some water if necessary.
Now you can season your Goto with a delectable variety of ingredients, namely 1 teaspoon of turmeric powder, 2 teaspoons onion powder, salt and ground black pepper to your preference and taste.
Afterwards, we will be making our sauce. In a bowl, place 1 piece of sliced red onion, 3 pieces of chopped Thai chili, ¼ cup of chopped green onion, 3 cloves of crushed and chopped garlic, ¼ cup of soy sauce, ¾ cup of white vinegar, ½ cup of lemon lime soda, and salt and pepper to taste. Stir this well, and also shake the lemon lime soda first in order to release gas. Then set this aside so we can work on our Tokwa’t Baboy.
Making your Tokwa’t Baboy:
Get your cooking pot, and boil some water. Then we will be integrating 1 lb pig cheeks, 2 stalks of lemongrass, 2 pieces of dried bay leaves, and 1 tablespoon of salt. For 45 minutes, let this boil in medium heat, then you can remove the pork and let it cool.
Then in a pan, heat ½ cup of oil, and fry one side of the pork. Keep doing this until it turns brown, which should take about 2 minutes. And make sure to do the same steps for the other side. Then remove the pork from the pan, and set it aside.
Pour 1 cup of oil into the pan, and deep-fry 14 ounces of extra firm tofu, and continue this until it becomes golden brown. Also check if all sides are cooked well, and feel free to flip it over when needed.
Then slice up your pork and tofu into serving pieces, and arrange this in your serving bowl. You can now top this with your chopped red onion. Also, pour your sauce generously on top of this.
And in a serving bowl, arrange your goto, and place ½ cup of toasted garlic, ¼ cup of chili garlic oil, calamansi and green onions on top. Then you can serve this hot and fresh with your tokwa’t baboy.
If you liked this recipe, try out some dishes akin to this one:
Goto (Rice Porridge)
This is essentially your classic rice porridge containing innards and flavorful seasonings. Try goto the traditional way in this recipe of mine that can give you some warmth on colder days. It can also serve as a small, but filling meal in the middle of the day.
Because of how versatile Goto can be, there are a variety of ways to have it. And perhaps one of the best ways is to integrate it with the meaty taste and texture of pig intestine and ox tripe. Give this Special Goto recipe of mine a try and mix two delicious meat ingredients together!
Spicy Tokwa’t Baboy
The sour and savory flavors of tokwa’t baboy simply go well with so many dishes, especially those that have subtler tastes. This is why blending in some spice to this might just make it an even better accompaniment to other dishes. If these flavors are piquing your interest, my Spicy Tokwa’t Baboy recipe might be perfect for you!
Much like Goto, Arroz Caldo is a rice porridge that can provide some solace in its comforting, savory taste. However, it has the tender texture and mild flavor of chicken to take it a bit up a notch. And you can never go wrong with such a tasty classic, so make sure to check this recipe out!
If you’ve got any more questions about this piquant dish, feel free to comment below!
- 1 cup jasmine rice
- 1 cup glutinous rice
- 4 quarts water
- 2 pieces Knorr Beef Cube
- 1 lb. beef heart
- 1 lb. ox tripe
- ½ lb. beef large intestine
- 1 piece onion chopped
- 3 thumbs ginger minced
- 1 head garlic minced
- 3 stalks lemongrass
- 4 pieces bay leaves dry
- 3 tablespoons fish sauce
- 1 teaspoon turmeric powder
- 2 teaspoons onion powder
- 4 tablespoons cooking oil
- 1 cup green onion chopped
- ½ cup toasted garlic
- ¼ cup chili garlic oil
- Salt and ground black pepper to taste
Tokwat baboy ingredients:
- Prepare the innards by boiling 2 quarts water in a cooking pot. Add lemongrass and dried bay leaves. Continue boiling for 30 minutes. Discard water and set the innards aside.
- Heat oil in a large pot. Sauté garlic until it starts to brown. Add onion and ginger. Continue sautéing until the onion softens.
- Add Jasmine and glutinous rice. Stir and cook for 1 to 2 minutes.
- Pour water in the pot. Let boil. Add Knorr Beef Cubes and fish sauce. Stir.
- Add innards. Cover and adjust heat between low to medium. Continue cooking while stirring every few minutes until the innards are very tender and the texture of the rice turns porridge like. Note: This should take up to 90 minutes or so. Add more water if needed.
- Season with onion powder, turmeric powder, salt, toasted garlic, and ground black pepper. Keep warm.
- Prepare the sauce by combining all the sauce ingredients in a bowl. Stir until well blended. Make sure to shake the lemon lime soda first to release the fizz. Set aside.
- Boil water in a cooking pot. Add pork cheeks, lemongrass, bay leaves, and salt. Continue boiling in medium heat for 45 minutes. Remove pork. Let it cool down. Remove pork and set it aside.
- Heat ½ cup oil in a pan. Fry one side of the pork until it turns brown. Turn it over and do the same thing to the other side. Note: frying one side should take around 2 minutes. Remove pork from the pan. Set aside.
- Add remaining oil to the pan. Deep-fry tofu until it turns golden brown. You may turn it over as needed.
- Slice tofu and pork into desired serving pieces. Arrange in a serving bowl. Top with chopped red onion. Pour a good amount of sauce over it.
- Arrange the Goto in a serving bowl. Top it with calamansi, green onions, toasted garlic, and chili garlic oil.
- Serve hot with tokwat baboy. Share and enjoy!