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.

tokwatbaboy

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. jean says:
    09/27/2009 at 2:14 am

    more power sa site nyo!!!!

  2. cherry R. says:
    09/27/2009 at 1:53 pm

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

  3. fhe chiu says:
    09/30/2009 at 2:06 am

    thank u again, god bless!

  4. mar says:
    09/30/2009 at 5:00 pm

    thanks god its eating time!!!!!

  5. Panlasang Pinoy says:
    10/04/2009 at 5:18 pm

    Thank you jean. Site nating lahat ito :)

  6. Panlasang Pinoy says:
    10/04/2009 at 5:20 pm

    Thanks Arwyn.

  7. leeyan says:
    10/07/2009 at 12:00 pm

    thanks po ng marami…

  8. dzm says:
    10/09/2009 at 8:09 pm

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

  9. Panlasang Pinoy says:
    10/26/2009 at 7:08 pm

    Thanks hugnan. I’ll take note of that.

  10. iceaehr says:
    11/06/2009 at 5:24 am

    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:
    04/29/2010 at 9:39 pm

    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:
    05/30/2010 at 7:46 pm

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

  13. David Nieto says:
    12/12/2010 at 3:58 pm

    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. Starfall says:
    08/16/2011 at 3:48 am

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

  15. Pinoy in New Mexico says:
    12/30/2011 at 9:20 pm

    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. Karen says:
    12/31/2011 at 10:02 am

    Thanks Panlasang Pinoy and more power!!!

Trackbacks

  1. Latest asian food news – Panlasang Pinoy: Asian Food Recipes,Filipino Food Recipes, Food … says:
    12/14/2009 at 3:06 am

    [...] Panlasang Pinoy: Asian Food Recipes,Filipino Food Recipes, Food … [...]

  2. Pork and Tofu in Oyster Sauce | Panlasang Pinoy says:
    01/18/2011 at 6:45 pm

    [...] tofu that I used in this recipe is the extra firm tofu that we usually use for Tokwa’t Baboy. I prefer using extra firm tofu because it does not break easily when fried; it can also be fried [...]

  3. 11 Ways to Cook Tofu | Panlasang Pinoy says:
    03/06/2011 at 6:25 pm

    [...] drained and pressed with a paper towel before cooking. Some popular dishes that use firm tofu are: tokwa’t baboy, lumpiang sariwa, hot and sour soup, and pork and tofu in oyster [...]

  4. How to Make Tofu in Black Bean Sauce | Panlasang Pinoy says:
    06/11/2011 at 10:49 am

    [...] tofu for this recipe. Firm tofu is different from the extra firm tofu which is usually used for tokwa’t baboy. Unlike extra firm tofu, firm tofu does not get crispy right away when fried; it is the ideal [...]