Go Back
Ginisang Kinchay with Tokwa
Print Recipe

How to Cook Ginisang Kinchay with Tokwa

Ginisang Kinchay with Tokwa is a flavorful stir-fry that combines crispy tofu and aromatic Chinese celery, creating a simple yet satisfying dish perfect for everyday meals.
Prep Time10 minutes
Cook Time27 minutes
Total Time37 minutes
Course: Vegetable Recipes
Cuisine: Filipino
Keyword: ginisang kinchay, kinchay at tokwa
Servings: 3 servings
Calories: 253kcal
Author: Manny

Ingredients

  • 2 cups kinchay cut about 1 inch long
  • 1 cup tokwa cut into 1/2" cubes
  • 1/4 kilo pork belly cut into small cubes
  • 2 cups kangkong cut into 1 inch long (tender stalks)
  • 2 Tbsp. tausi
  • 1 medium size onions sliced
  • 2 pcs tomatoes sliced
  • 3 cloves garlic crushed
  • 1 tsp. MSG optional
  • 2 Tbsp. cooking oil
  • 1 cup water
  • 1 Tbsp. cornstarch dissolved in 1 Tbsp. water

Instructions

How to cook Ginisang Kinchay with Tokwa:

  • Fry tokwa until skin is firm and a little brown. Set aside.
  • Saute garlic until brown. Add onions and tomatoes. Saute for 2 minutes, then add pork.
  • Stir the add 1/4 cup water. Cover and simmer until pork is tender. Add more water if necessary to prevent the pork from burning.
  • Add the kinchay, kankong and tausi. Cook and stir for 2 minutes, add water. When it boils drop in fried tokwa.
  • Cook for 3 minutes more then pour in dissolved cornstarch. Stir until sauce thickens. Serve hot.
  • You can also substitute the pork belly with pork liver then slice into strips.

Notes

Cooking Tips:

Fry the Tofu Till it Turns Golden Brown

This is how to achieve that crunchy exterior with tofu still soft on the inside. One must fry tofu over medium heat until it is golden brown, and at the same time, there has to be enough oil in the pan for the tofu not to get stuck there but not so much that it turns greasy. You can let it sit out on paper towels after frying to drain off extra oil so it stays crispy.

Simmer the Pork for Maximum Flavor

Let the pork cook long enough to boil down and absorb all the flavors of garlic, onions, and tomatoes. Then add just a little water as it cooks to avoid the meat from drying out, but not too much so that it would dilute the sauce. From there, it will tenderize the pork, making it soft, juicy, and adequately seasoned by the time kinchay is added into the fray.

Add Kinchay and Kangkong Last

These greens must be added to the dish towards the end of its preparation time to keep the bright, fresh flavor and texture in place. Overcooking tends to rob the greens of their vibrancy in color and crunch. Just stir them into the dish until they wilt only slightly, as this will ensure that the greens retain most of their nutrient value while also enhancing the taste of the entire dish.