• 1/2 kg pig's ears
  • 1/2 kg pork belly (liempo)
  • 1/2 kg firm tofu
  • 1 1/2 cup white vinegar
  • 1/4 cup soy sauce
  • 4 tbsp sugar
  • 2 tbsp salt
  • 1 tbsp whole pepper corn
  • 1 small onion, diced
  • 1 medium onion, julienned
  • 2 pcs. green finger chilis
  • 2-3 pcs. red chilis, sliced
  • 3-4 cloves garlic, crushed
  • 2 stalks green onions, cut in 1/2 inch length
  • 5 cups water
  • 2 cups cooking oil

Tokwa’t Baboy is a Filipino dish composed of Tokwa (firm tofu) and pork (combination of pig’s ear and pork belly) served with sweet, sour & spicy sauce. Although it is normally served as sides for Lugaw (rice porridge) or Goto, Tokwa’t Baboy can also be served as appetizers or pulutan (pica-pica) while having a few bottles of beer.

How to cook Tokwa’t Baboy

  1. Prepare the pork by boiling it in a pot of water with salt and pepper corn in it, simmer it until tender, about 30 minutes to an hour.
  2. In a separate pan, heat oil and deep fry the tofu until golden brown and the outer skin texture is crispy.
  3. Cut the tofu into cube and slice the boiled pig ears and pork belly into bite-sized pieces and set aside.

For the sauce (dip)

  1. In a saucepan, add the vinegar and soy sauce, bring to a boil.
  2. Add the sugar and stir until completely dissolved, turn off the heat.
  3. Allow the mixture to cool down then add the onions, green onions, crushed garlic and sliced red chili pepper.

Assembly

  1. Place the cubed tofu and sliced pork in a bowl.
  2. Pour in the sauce.
  3. Add the julienned onions & sliced finger chili as garnish.
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