Begin with the pork preparation (pagluluto ng baboy). In a large pot, combine pork ear (tenga ng baboy) and belly (liempo) with enough water to cover. Add quartered onions (sibuyas), crushed garlic (bawang), bay leaves (dahon ng laurel), whole peppercorns (paminta), and salt (asin). Bring to a boil, carefully skimming off any scum (langis) that rises. Reduce heat, cover, and simmer for 45-60 minutes until fork-tender (malutong). Reserve ½ cup of the cooking liquid (sabaw). Let meat cool before dicing into bite-sized pieces.

While the pork cooks, prepare the tofu (tokwa). Drain well and wrap in paper towels. Place on a wire rack with a weight on top for 20 minutes to remove excess moisture (tubig). This ensures maximum crispiness. Heat oil in a deep pan to 350°F (175°C). Cut tofu into cubes and fry until golden brown and crispy (lutong-luto). Drain on paper towels.

For the sauce (sawsawan), combine reserved pork broth, vinegar (suka), soy sauce (toyo), salt, pepper, and sugar (asukal) in a saucepan. Bring to a boil without stirring for 3-5 minutes - this step mellows the vinegar's acidity. Add chopped shallots (sibuyas tagalog) and chili peppers (siling labuyo).

For assembly (pagbuo), combine the diced pork and crispy tofu in a large bowl. Pour the hot sauce over the mixture and gently toss to coat evenly. Garnish with additional shallots and chilies if desired. Serve immediately while the tofu is still crispy, either as pulutan with beer or as a topping for lugaw (congee).