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Tokwa't Baboy
Filipino Tofu and Pork
A classic Filipino pulutan (bar snack) or appetizer featuring crispy fried tofu and tender boiled pork belly, served with a tangy soy-vinegar dipping sauce and fresh aromatics. Perfect with a cold beer.
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- 400 g Firm or extra-firm tofu
- 300 g Pork belly
- 4 cups Water
- 2 pieces Bay leaves
- 1 teaspoon Whole peppercorns
- 1/4 cup Soy sauce
- 1/4 cup Vinegar (cane or white)
- 3 cloves Garlic
- 1 large Onion
- 1-2 pieces Green chilies or siling labuyo
- for frying Cooking oil
ðšâð³ äœãæ¹
- 1
Boil the pork: In a pot, combine the pork belly, water, bay leaves, and whole peppercorns. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 25-30 minutes, or until the pork is tender when pierced with a fork. Skim off any scum that rises to the surface during boiling. Remove pork from the pot, let it cool slightly, then slice into bite-sized pieces (about 1-inch thick). Reserve the pork broth if desired for other uses.
â±ïž 30 minutes - 2
Fry the tofu: While the pork is cooling, heat about 1-2 inches of cooking oil in a wok or deep skillet over medium-high heat until shimmering (around 175°C / 350°F). Carefully add the tofu cubes in batches, ensuring not to overcrowd the pan. Fry for 5-8 minutes, turning occasionally, until golden brown and crispy on all sides. Remove tofu with a slotted spoon and drain on paper towels.
â±ïž 10 minutes - 3
Prepare the dipping sauce: In a small bowl, whisk together the soy sauce and vinegar. Stir in the minced garlic. Taste and adjust seasoning if needed. The sauce should be tangy and savory.
â±ïž 5 minutes - 4
Assemble and serve: Arrange the fried tofu and sliced boiled pork on a serving platter. Garnish generously with thinly sliced onions and sliced green chilies (if using). Serve immediately with the soy-vinegar dipping sauce on the side.
â±ïž 2 minutes
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- âFor extra crispy tofu, ensure the oil is hot enough before frying and don't overcrowd the pan.
- âPork ear can be used instead of or in addition to pork belly for a chewier texture.
- âAdjust the amount of chili to your preferred level of spiciness.
- âThis dish is best enjoyed fresh, but leftovers can be stored separately and reheated.
- âA sprinkle of freshly ground black pepper in the sauce adds another layer of flavor.
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- Add thinly sliced hard-boiled eggs to the serving platter.
- Incorporate fried kikiam (Filipino fish cake sausage) for added texture and flavor.
- A touch of sugar can be added to the dipping sauce to balance the tanginess.