Tokwa’t Baboy
Crisp tofu and tender pork with a sharp soy-vinegar dressing.
Ingredients
Measure and prepare everything before you begin cooking.
- 600 g pork belly, cut into 3 cm thick strips
- 1.2 litres water, plus more as needed to cover pork
- 1 small onion, quartered, for the pork broth
- 4 garlic cloves, crushed, for the pork broth
- 2 bay leaves
- ½ tsp black peppercorns
- ¼ tsp fine salt
- 450 g firm tofu, drained and cut into 2 cm cubes
- 150 ml neutral cooking oil for shallow-frying, plus more if needed
- 80 ml cane vinegar or unsweetened rice vinegar
- 2 tbsp soy sauce
- 60 ml strained cooked pork broth
- 1 tsp sugar, optional
- ½ small red onion, finely diced, for the dressing
- 1 small red chilli, sliced, optional
- 1 spring onion, sliced
Instructions
- 1
Place the pork in a pot with water to cover by about 2 cm, quartered onion, crushed garlic, bay leaves, peppercorns and salt. Bring to a boil and skim the surface. Lower the heat, cover loosely and simmer for 45–60 minutes, or longer if needed, until a fork enters the pork easily. Top up with hot water to keep it covered.
- 2
While the pork cooks, wrap the drained tofu in clean kitchen paper or a clean cloth and press gently under a plate for 15 minutes. Cut into cubes if not already cut, then dry the surfaces thoroughly to reduce oil splashing.
- 3
Lift the fully cooked pork onto a clean board and reserve 60 ml strained broth. When cool enough to handle, cut the pork into bite-size pieces. Do not leave cooked pork at room temperature for extended periods.
- 4
Heat about 1 cm oil in a deep frying pan to roughly 175°C. Carefully add the dry tofu in batches, away from your body. Fry for 6–8 minutes, turning gently, until golden on several sides. Drain on a rack; never add wet tofu or water to hot oil.
Cooking-stage illustration; follow the timings and doneness checks in the instructions. - 5
In a small saucepan, combine vinegar, soy sauce, reserved broth and optional sugar. Simmer for 2 minutes, then remove from the heat. Stir in diced red onion and optional chilli. Taste the dressing and adjust with a little water if too sharp.
- 6
Combine pork and fried tofu just before serving. Spoon over enough dressing to lightly coat, keeping the rest alongside, and finish with spring onion. Serve immediately with rice, lugaw or arroz caldo so the tofu retains some crispness.
About Tokwa’t Baboy
Tokwa’t baboy brings together tofu, pork and a bright vinegar dressing. It is often served beside lugaw or enjoyed as a savoury shared dish. Pork ears are familiar in many versions; this accessible home recipe uses belly, with the traditional variation noted below.
Ingredient swaps wherever you cook
- Pork belly: separately simmered pork ears can replace part of the belly, but may take substantially longer to become tender.
- Cane vinegar: use unsweetened rice vinegar or apple-cider vinegar and adjust the dressing after simmering.
- Firm tofu: extra-firm tofu works well. Silken tofu is too fragile for this method.
How to know it is ready
- The pork should be fork-tender before slicing.
- Tofu surfaces should be dry before frying and golden afterward.
- The dressing should taste sharp and savoury without overwhelming every bite.
Common mistakes and fixes
- Oil splashes: press and dry tofu thoroughly; lower pieces carefully into the oil.
- Soft tofu: fry in small batches and dress only at serving time.
- Tough pork: keep simmering gently, adding hot water as needed.
Family and regional variations
- Use a mix of belly and separately cooked pork ears for a different traditional texture.
- For a tofu-only variation, replace pork broth with vegetable stock and increase the tofu; the resulting dish is tokwa, not tokwa’t baboy.
- Leave out the chilli and offer it separately.
Storage and reheating
Refrigerate cooked pork and dressing within 2 hours and use within 3 days. Keep tofu separate; freshly fried tofu gives the best texture. Reheat stored pork until steaming hot throughout.
What to serve with it
Serve beside lugaw, goto or arroz caldo, or with steamed rice. Offer extra dressing at the table.
Tokwa’t Baboy FAQs
Do I need pork ears?
No. This recipe uses belly; ears are an optional variation requiring their own tenderness check.
Can I prepare it ahead?
Cook and chill the pork and dressing ahead, then fry the tofu and combine just before serving.
Cooking guidance: Follow current food-safety advice and the instructions for your equipment.
