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!