Tokwa't Baboy

INGREDIENTS

pineapple syrup
1/4 kg (250 g)	block tofu, cut into 6 chunks
300 g (300 g)	tenga ng baboy
1 pouch (115 g)	DEL MONTE Pineapple Tidbits, drained (reserve syrup)
1/3 cup (75.9 g)	DEL MONTE Red Cane Vinegar

1/4 cup (65.5 g)	soy sauce
1/4 cup (42.5 g)	finely chopped onions
3 tbsp (39.6 g)	brown sugar
1 tsp (4 g)	minced garlic

PROCEDURE

1. BOIL tenga for 1 hour or until tender. Drain. Deep-fry until crispy. Cut into cubes. Set aside.
2. DEEP-FRY tokwa pieces until golden brown. Drain. Cut into 12 cubes. Combine with pork and DEL MONTE Pineapple Tidbits. Pour dressing just before serving.
3. DRESSING: Combine pineapple syrup, DEL MONTE vinegar, soy sauce, onions, sugar and pepper to taste.