How to Cook Tokwa't Baboy (Boiled Pork with Fried Tofu)
Tokwa't Baboy is a Filipino comfort food dish made with tenderized pork cheeks and ears, fried tofu (tokwa), and a flavorful sauce typically combining vinegar, soy sauce, sugar, onions, and chili peppers.
Servings: 4 servings
Calories: 225kcal
Ingredients
For the tokwa't baboy
- 12 pcs tokwa or tofu about 2 inch square inch
- 1 kilo pork ears and cheeks (pork maskara) or pork belly
- 1 Tbsp. black peppercorn cracked
- 1 Tbsp. rock salt
For the sauce:
- 1 cup water
- 1/4 to 1/2 cup apple cider vinegar or cane vinegar
- 1 piece medium size red onion chopped
- 2 Tbsp brown sugar
- 3 pieces siling labuyo bird's eye chili, chopped
- 1 to 2 Tbsp. soy sauce
Instructions
How to Cook Tokwa't Baboy
- Wash and clean the pork ears and cheeks by removing hairs and remaining blood.
- Rub with rock salt to remove the odor. Wash in running water and drain.
- In a pot, put enough water just to cover the pork and add salt and black pepper.
- Boil for an hour or until the pork is tender.
- Use a charcoal stove if you have one because it taste better and the pork is easier to tenderize and the pork is still firm.
- In the meantime deep fry the tokwa until golden brown. Drain and let cool.
- Slice the tokwa into cubes and put in a deep platter but leave enough space for the pork.
- Slice the pork cheeks and ears into squares and mix them with the tofu.
- It's up to you if you want to arrange the tofu and pork side by side if you don't want to mix them.
- For the sauce, combine water, vinegar, sugar, onion, soy sauce and siling labuyo. Mix well until the sugar is dissolved.
- Pour the sauce over the tokwa and pork then serve.