Tokwa’t Baboy

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Looking for a perfect beer-match? This Tokwa’t Baboy will do the job! It’s also a great appetizer or a side for Arroz Caldo! Made with boiled pork cuts, tofu cubes fried to perfection and then poured over with a sauce mixture of vinegar, soy sauce, onions, and chili peppers. Hungry yet?

tokwa't baboy in a plate

We had friends over last weekend and my husband and his “kumpare” were drinking wine. I overheard them talking about pulutan (small amounts of food eaten with alcoholic drinks) back in the Philippines. That is where I got the idea of what to share next to you guys. This recipe is easy and simple to make and doesn’t require many cooking techniques. Although it’s a breeze to make, it sure does pack a punch of flavors!

tokwa't baboy with beer

How to make Tokwa’t Baboy

Looking at the name of the dish, there are two main ingredients to make this. First, it’s pork, some like adding pork parts like ears and snouts but I prefer to use all pork belly. The second ingredient is tofu. When choosing the type of tofu you need to buy the firm kind and not the soft one. The pork is boiled along with whole peppercorns and then cut into small pieces. Tofu is fried to crispy golden perfection to add texture to the dish. When both are cooked, it’s just a matter of mixing with other ingredients then adding the soy-vinegar sauce.

pork and tofu in a plate on a table

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Tips for Tokwa’t Baboy

  • Do not overcook the pork. It should be soft and tender yet firm enough to hold its form.
  • You can add sugar to the soy-vinegar mixture for a sweeter version of the sauce or make it spicier if you fancy.

Tokwa’t Baboy

Looking for a perfect beer-match? This Tokwa't Baboy will do the job! It's also a great appetizer or a side for Arroz Caldo! Made with boiled pork cuts, tofu cubes fried to perfection and then poured over with a sauce mixture of vinegar, soy sauce, onions, and chili peppers.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Appetizer, Main Course, Side Dish
Cuisine: Filipino, International
Keyword: pork, tofu, tokwa’t baboy, tokwa’t baboy recipe
Servings: 6 servings
Author: Bebs Lott

Ingredients

  • 500 grams pork belly cut in ½ inch x ½ inch
  • 1 tsp whole black pepper
  • 2 tbsp rock salt
  • 500 ml water for boiling pork
  • 2 blocks tofu cut into cubes
  • ¼ cup cooking oil for frying the tofu
  • 1 large red onion add more if you want
  • 2 small white onion optional
  • 2 large green chili

For making the sauce

  • 2 pcs red chili
  • ½ cup vinegar
  • ½ cup soysauce
  • 2 cloves garlic chopped finely
  • ¼ tsp ground black pepper
  • 2 tbsp sugar
  • 1 tsp salt

Instructions

  • Pour water in a pot over medium-high heat. Add salt and whole ground black pepper. Tip in slices of pork belly and bring to boil for 20 minutes or until soft and tender. Drain water and set aside to cool.
  • While cooking the pork. Cut tofu in cubes. In a pan, pour cooking oil over medium heat. When the oil is hot enough, Fry tofu until golden brown then set aside.
  • When pork belly is cool enough to touch. Cut the pork into the desired size then set aside.
  • Slice the green chili, red and white onion into small then set aside.

Making the sauce

  • In a saucepan pour the soy sauce, vinegar, sugar, salt, black ground pepper, red chili, and garlic. Let simmer until the sugar dissolves.

Putting it all together

  • In a large bowl tip-in the pork, fried tofu, onions then mix until well combined then gradually pour the sauce then mix gently until pork and tofu are coated. Place green chili on top and serve. Bon appetit!

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