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
- 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.
- In a separate pan, heat oil and deep fry the tofu until golden brown and the outer skin texture is crispy.
- 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)
- In a saucepan, add the vinegar and soy sauce, bring to a boil.
- Add the sugar and stir until completely dissolved, turn off the heat.
- Allow the mixture to cool down then add the onions, green onions, crushed garlic and sliced red chili pepper.
- Place the cubed tofu and sliced pork in a bowl.
- Pour in the sauce.
- Add the julienned onions & sliced finger chili as garnish.