Wash and clean the pork ears and cheeks by removing hairs and remaining blood.
Rub with rock salt to remove the odor. Wash in running water and drain.
In a pot, put enough water just to cover the pork and add salt and black pepper.
Boil for an hour or until the pork is tender.
Use a charcoal stove if you have one because it taste better and the pork is easier to tenderize and the pork is still firm.
In the meantime deep fry the tokwa until golden brown. Drain and let cool.
Slice the tokwa into cubes and put in a deep platter but leave enough space for the pork.
Slice the pork cheeks and ears into squares and mix them with the tofu.
It's up to you if you want to arrange the tofu and pork side by side if you don't want to mix them.
For the sauce, combine water, vinegar, sugar, onion, soy sauce and siling labuyo. Mix well until the sugar is dissolved.
Pour the sauce over the tokwa and pork then serve.