← Back to recipes
Tokwa't Baboy

Tokwa't Baboy

Tokwa't Baboy is a Filipino dish made of tofu and pork with a tangy vinegar dressing. It's delicious as an appetizer, as a topping for congee, or main dish.

⏱ Prep: 0 min ⏱ Cook: 400 min

Ingredients

  • 1 piece about ½ pound) pork ear
  • 1 lb pork belly
  • 0 water
  • 1 small onion, peeled and quarted
  • 1 head garlic, peeled and crushed
  • 2 bay leaves
  • 1 tsp peppercorns
  • 1 tbsp salt
  • 1 (16 ounces) block firm tofu, cut lengthwise into thirds
  • 0.5 cup oil
  • 0.5 cup pork broth (from boiling pork)
  • 1 vinegar
  • 0.25 cup soy sauce
  • 0.5 tsp pepper
  • 2 tbsp sugar
  • 4 shallots, peeled and chopped

Instructions

  1. In a pot on medium heat, combine pork ear, pork belly, and enough water to cover. Add onions, garlic, bay leaves, peppercorns, and salt. Bring it to a boil. skimming off foam that floats on top.

  2. Turn down the heat and cover it, and let it simmer gently for about 45 minutes to 1 hour or until meat is fork-tender.

  3. Remove from heat and Drain it well, reserving ½ cup of the liquid. Allow to cool to touch and dice meat.

  4. Drain tofu from packing liquid. Wrap tofu block in paper towels and weigh down with a small plate or cup for about 15 to 20 minutes to excess moisture.

  5. Get a pan on medium heat and warm up oil. Add tofu and deep-fry, turning as necessary, until it turns golden and crisp.

  6. Use a slotted spoon, remove tofu and drain on paper towels. Cut into 1-inch cubes.

  7. In a pan on medium heat, combine reserved pork broth, vinegar, soy sauce, salt, pepper, and sugar. Bring it to a boil. without stirring, for about 3 to 5 minutes.

  8. In a big bowl, combine diced pork, tofu cubes, shallots, and chili peppers. Pour vinegar dressing and gently toss to distribute.

  9. Transfer into a serving platter and garnish with more chopped shallots and chili peppers.