Here's a simple recipe that I'm sure you, your family and barkada will all enjoy!

You'll need:

• about 250 grams of Pork belly
• a brick or 200 grams of tokwa (soy bean curd)
• 1/4 cup of white vinegar
• a tablespoon of soy sauce
• half a teaspoon of salt
• half a teaspoon of pepper
• a teaspoon of sugar
• a tablespoon of minced garlic
• onions, either minced or rings if you prefer
• siling labuyo (chilli)

Boil the pork in water 2 cups of water with about half a teaspoon of salt until tender and cut into half-inch cubes then set aside. Pan fry the tokwa until golden brown and drain on paper towels to get rid of the excess oil. Cut tokwa in the same size as the pork and set it aside.

If you want to go hardcore and use pig's face/head, boil the head in pot with water enough to cover it. Season with salt and sliced onions. Remove scum as it boils. Once tender, debone and cut the meat into cubes.

In a mixing bowl, combine the vinegar, soy sauce, salt, pepper, sugar, garlic, chilli and minced onions until the sugar and salt have been dissolved. Simply combine the tokwa and pork in a serving bowl and pour over the sauce. Top with onion rings if you wish. Best with lugaw, pospas, goto, plain rice, garlic rice, bread, noddles or whatever you have in mind.  For me, I'd go with that cold bottle of beer.