Tokwa’t Baboy Recipe

Tokwa’t Baboy is a dish composed of boiled pork (either or both pig’s ears and pork belly usually) and fried tofu. The sauce made of vinegar and soy sauce gives life to this dish. Generally, this is considered as an appetizer and a side dish. Most people like to have their Tokwa’t Baboy with beer or wine by the side while others love to have it with rice porridge such as Arroz Caldo, Goto, or a simple lugaw.

I personally like to have the sweetened version of the sauce. In order to achieve the taste, I just add a few tablespoons of sugar in the vinegar-soy sauce mixture. Also, I sometimes literally sip the sauce as if it is some kind of soup (It may sound weird but I know others who does the same too).

Try this Tokwa’t Baboy Recipe.

Tokwat Baboy

Tokwa’t Baboy Recipe

Ingredients

  • 1 lb pig’s ears
  • 1 lb pork belly (liempo)
  • 1 lb firm (or extra firm) tofu (approx. 4 slices)
  • 1 1/2 cup white vinegar
  • 1/4 cup soy sauce
  • 4 tbsp sugar
  • 2 tbsp salt
  • 1 tbsp whole pepper corn
  • 1 small onion , diced
  • 2 stalks green onions, cut in 1/2 inch length
  • 5 cups water
  • 2 cups cooking oil

Watch the Cooking Video:

Cooking Procedure

  1. Pour-in water in a pot and bring to a boil
  2. Add salt and whole pepper corn
  3. Put-in the pig’s ears and pork belly then simmer until tender (about 30 mins to 1 hour)
  4. Pour cooking oil on a separate pan and allow to heat
  5. When the oil is hot enough, deep-fry the tofu until color turns golden brown and outer texture is somewhat crispy
  6. Cube the fried tofu and slice the boiled pig’s ears and pork belly into bite-sized pieces then set aside
  7. Heat the saucepan and pour-in the vinegar and soy sauce then bring to a boil
  8. Add the sugar and stir then turn-off the heat
  9. Allow the temperature to cool down then add the onions, green onions, and crushed red pepper. Transfer the sauce in a serving bowl.
  10. Place the sliced meat and tofu in a serving plate with the bowl of sauce by the side
  11. Serve hot! Share and Enjoy!

Number of servings (yield): 6


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Comments

  1. more power sa site nyo!!!!

  2. cherry R. says:

    thanks chef vanjo! na mis ko din to,sana wag kang magsawang magshare, idol ka namin :) GOD BLESS!

  3. fhe chiu says:

    thank u again, god bless!

  4. thanks god its eating time!!!!!

  5. Thank you jean. Site nating lahat ito :)

  6. Thanks Arwyn.

  7. thanks po ng marami…

  8. wish you help me make pianono.. you make cooking easy and enjoyable –more power for you and wife

  9. Thanks hugnan. I’ll take note of that.

  10. iceaehr says:

    hi i plan to have a small surprise bday celebration for my baby, probably upto 5 person, can you suggest a dish that is easy to cook? this will be next weekend. i appreciate ur help. thanks!

  11. redlittleteapot says:

    thanks for the clear demonstration on the video and the recipe, now lemme get the ingredients ready…hmm…pig-ears …I just reserved from the meatshop, 130pesos/kilo, I’ll have them by tomorrow morning…yipeee, wish me luck. Keep you posted.

  12. laurence says:

    hi po from aruba.marami pong filipino dito>thank you po sa site ninyo

  13. Thank you for taking the time to preserve and share our Filipino recipes.
    isa kang unsang hero for propagating our culture and culinary heritage.

    your purpose in life serves every pinoy and other nationality to
    experience the taste of pinoy. continue your journey and we will support you.

  14. Yummy! taste so good. I really like it here coz recipes has videos. learn new recipe each day.

  15. Pinoy in New Mexico says:

    Kabayang Vanjo, malaking tulong ang website mo para sa mga pinoy overseas. Kung may blessings kang natatanggap sa Panlasang Pinoy website, hundredfold naman ang natatanggap ng mga tumatangkilik nito. More power to you.

  16. Thanks Panlasang Pinoy and more power!!!