Comments on: Tokwa’t Lechon a la Marketman

By: Chris

Chris — Mon, 14 May 2012 00:02:00 +0000

There’s this dingy hole in the wall lugawan in Marikina called Macky’s that serves tokwa’t baboy – the ‘baboy’ part is comprised of crunchy lechon kawali. The tart/sweetish toyo-vinegar sauce is also excellent.

By: Mila

Mila — Sun, 13 May 2012 15:36:58 +0000

Add a pinch of sichuan peppercorns to the dressing for an extra ounce of flavor. I tossed together some marinated tofu, roasted pork with a dressing similar to yours, spiced up a bit, served with scallions and roasted sesame seeds, chilled as a summer salad treat.

By: Betchay

Betchay — Fri, 11 May 2012 02:00:45 +0000

We call this “Kulao”and always eat it in tandem with Pancit Palabok but your version with Zubuchon can stand alone as “ulam”! Yum!

By: Margaux Salcedo

Margaux Salcedo — Thu, 10 May 2012 17:59:35 +0000

LOVE this recipe! Thank you! Always on the lookout for what to do with lechon leftover.

By: KUMAGCOW

KUMAGCOW — Wed, 09 May 2012 14:23:09 +0000

I love this but not Cilantro, that’s my kryptonite..

By: Dianne

Dianne — Wed, 09 May 2012 13:28:27 +0000

Marketman, please please please open up a restaurant in Manila!!! and serve this please please please…

By: marissewalangkaparis

marissewalangkaparis — Wed, 09 May 2012 12:51:27 +0000

yummy…one of my faves..

By: january

january — Wed, 09 May 2012 03:49:23 +0000

i frequent a hole-in-the-wall eatery in Makati to savor this favorite appetizer.
mr. MM, garlic flakes are good toppers too :)

By: AM

AM — Wed, 09 May 2012 00:10:15 +0000

Thank you for the inspiration…will definitely have to try this recipe.

By: PITS, MANILA

PITS, MANILA — Tue, 08 May 2012 23:40:52 +0000

So sad that I cannot avail of zubuchon here and now. The photo, so inviting! I used to make tokwa (diced, fried) into a sort of ‘bicol express’ recipe, no meat and loaded with ‘siling mahaba’ and coconut cream. It was a side dish for our lechon kawali. I see this now, thinking of how good it will be if paired with lugaw (goto, jok, congee), and then deciding that it’s best to have it with garlic-fried rice. Sigh.