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.