• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Your Top Source of Filipino Recipes
About
Cooking Schools
Contact
Facebook
Instagram
Pinterest
YouTube

Panlasang Pinoy

Your Top Source of Filipino Recipes

  • New? Start Here
  • All Recipes
  • Course
    • Breakfast
    • Lunch
    • Appetizers
    • Dessert
    • Dinner
  • Ingredient
    • Chicken
    • Pork
    • Beef
    • Turkey
    • Vegetable
    • Fish
    • Rice
    • Egg
    • Tofu
    • Noodles
  • Type
    • Adobo
    • Bread
    • Fried Chicken
    • Sinigang
    • Kilawin
    • Ginataan
    • Kaldereta
Home Recipes

Tokwat Baboy Recipe

Tokwat 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.

4.91
/5
Jump to Recipe
SharesFacebookPinTweet
By: Vanjo Merano 25 Comments Updated: 12/4/24

This post may contain affiliate links. Please read our disclosure policy.

Generally, Tokwat Baboy is considered as an appetizer or a side dish. Most people like to have this with their favorite beverage and enjoy it as an appetizer, while others love to have it with rice porridge such as Arroz Caldo, Goto, or lugaw.

Tokwat Baboy


 

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).

Filling and flavorful, the delightful tokwat baboy is a staple in any Filipino kitchen. Its ingredients are a simple yet impactful combination: tender and tasty pork with an equally succulent and chewy tofu. And when you throw it together with a tangy, savory sauce? Youโ€™ve for sure got a winner on your hands! Tokwat baboy is a classic that you can find, both in restaurants and on dining tables around the country. This appetizer or main course is one that both you and your family wonโ€™t even notice youโ€™ve finished until youโ€™ve cleared out the entire bowl.

Where does tokwaโ€™t baboy come from?

You may not know this, but tokwat baboy hails from the province of Cavite. In the original recipe, there isnโ€™t even any tofu to begin with! The original name for this Filipino favorite was kulao, or kilawin na tainga ng baboy. As in the recipe weโ€™re following today, pork ears served as the primary part of the pig used in this recipe. Tokwaโ€™t baboy was considered a type of kinilaw โ€” hence the name people originally called it by.

But what is kinilaw to begin with? Usually, we associate this term with fish, shrimp, and other seafood. However, kinilaw or kilawin can equally apply to meat โ€” the same way we associate it with tokwaโ€™t baboyโ€™s ancestor. Basically, kilawin is a cooking method that has been around the country since time immemorial. Before we could easily store our ingredients in freezers and refrigerators, we had to find some way of keeping them fresh. Soaking and marinating our chosen meats in vinegar allowed our food not only to retain its freshness, but also get some of that tangy and tart goodness we love from the condiment. And it isnโ€™t just vinegar that we used to use! Calamansi, green mangoes, and even kamias are other souring agents that make kinilaw the popular cooking process it is today.

With a history as rich as its flavor, tokwat baboy has been around for centuries โ€” and for good reason! It comes as no surprise that this dish has lasted this long, and with many different variants and renditions across the country to boot!

Tokwat Baboy Recipe

Working with tofu for the first time?

The crispy nature of tofu is the perfect partner to the juicy and tender pork slices youโ€™ll use in this recipe. For those who havenโ€™t handled tofu before, donโ€™t fret; itโ€™s incredibly simple and a versatile ingredient. Beyond just tokwaโ€™t baboy, you may end up wanting to use tofu in other recipes at home, too!

Tokwa, tofu โ€” however you want to call it, this ingredient is a shining star of Asian cuisine. Its extremely adaptable qualities make it popular, especially for those who are on plant-based diets. This bean curd works in everything, from appetizers all the way down to desserts, and the occasional snack throughout the day.

For instance, street food lovers and your own childhood memories canโ€™t forget the popular and beloved taho. With a sweet syrup coating soft and silky tofu, paired with chewy sago pearls for that extra texture โ€” whatโ€™s not to love about this classic? On a hot day, nothing beats a nice cup of taho you can enjoy along the sidewalk.

Simple Dishes To Make with Tofu

On days when simplicity is a must in our cooking, you can just pop tofu into a stir fry! Enjoying your tofu with fresh, crisp vegetables will be a greatly refreshing start to any day. Itโ€™s abundant in protein, high in a number of nutrients โ€” and not to mention, delicious with a cup of rice! If youโ€™re looking for something a little similar to tokwat baboy, youโ€™ll no doubt find that in a tasty plate of sizzling tofu sisig! Like tokwaโ€™t baboy, this dish can be a great appetizer, main course, or even pulutan. You and your barkada will love to sink your teeth into this healthy version of a pork dish!

Crispy but soft, crunchy but silky โ€” you might be wondering: how can tofu be all these things at once? The answer is: variety! Tofu comes in a number of different textures that range from extra soft and extra silken to extra firm. In this tokwat baboy recipe, youโ€™ll definitely need the latter. This is ultra important to get that crunchy tokwa that your mouth will definitely water at the sight of. Youโ€™ll need to deep fry it at an extremely high heat โ€” about 350 to 375 degrees Fahrenheit. Donโ€™t forget to line a plate with paper towels after, to ensure that it soaks up any excess oil from the tofu.

Pork with Tofu Filipino Pulutan

Naturally, working with tofu comes with a number of perks. Beyond just protein, tofu can help in keeping your blood sugar levels intact. It also helps reduce the risk of certain cancers, as well as heart disease! Indeed, tofu is not only delicious, but nutritious too! Even if the original tokwat baboy didnโ€™t include this hearty protein, these days, weโ€™re sure you wouldnโ€™t want to go without it. Take as good care of your tofu as you do your pork, and youโ€™ll end up with a fantastic dish for all your loved ones!

Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!

Tokwat Baboy
4.91 from 11 votes

Tokwat Baboy Recipe

Filipino appetizer composed of fried tofu, boiled pork meat and ears, onion, and chili pepper, soaked in spiced vinegar.
Prep: 20 minutes minutes
Cook: 1 hour hour 30 minutes minutes
Total: 1 hour hour 50 minutes minutes
Print Recipe Rate Recipe
Pin
Email
6 people

Ingredients

  • 1 lb pig ears
  • 1 lb pork belly liempo
  • 1 lb tofu extra firm tofu
  • 1 tablespoon whole peppercorn
  • 1 piece onion sliced
  • 3 Thai chili pepper chopped
  • 2 stalks scallions cut in 1/2 inch length
  • 5 cups water
  • 2 cups cooking oil

Vinegar sauce ingredients

  • 1 1/2 cup white vinegar
  • 1/4 cup soy sauce
  • 1 1/2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
US CustomaryMetric

Instructions

  • Pour-in water in a pot and bring to a boil
    5 cups water
  • Add salt and whole peppercorn
    1 tablespoon whole peppercorn, 1/2 teaspoon salt
  • Put-in the pig’s ears and pork belly then simmer until tender (about 30 mins to 1 hour)
    1 lb pig ears, 1 lb pork belly
  • Pour cooking oil on a separate pan and allow to heat
    2 cups cooking oil
  • When the oil is hot enough, deep-fry the tofu until color turns golden brown and outer texture is somewhat crispy
    1 lb tofu
  • Cube the fried tofu and slice the boiled pig’s ears and pork belly into bite-sized pieces then set aside
    1 lb pig ears, 1 lb tofu, 1 lb pork belly
  • Combine the vinegar sauce ingredients starting with sugar, salt, soy sauce, and vinegar. Stir.
    1/4 cup soy sauce, 1 1/2 teaspoons sugar, 1/2 teaspoon salt, 1 1/2 cup white vinegar
  • Microwave for 1 minute.
  • Add the ground black pepper, onions, green onions, and chili pepper. Transfer the sauce in a serving bowl.
    1 piece onion, 2 stalks scallions, 1/8 teaspoon ground black pepper, 3 Thai chili pepper
  • Place the sliced meat and tofu in a serving plate with the bowl of sauce by the side
  • Serve hot! Share and Enjoy!

Nutrition Information

Serving: 6g Calories: 1253kcal (63%) Carbohydrates: 7g (2%) Protein: 32g (64%) Fat: 121g (186%) Saturated Fat: 21g (105%) Polyunsaturated Fat: 28g Monounsaturated Fat: 68g Trans Fat: 0.3g Cholesterol: 102mg (34%) Sodium: 1780mg (74%) Potassium: 505mg (14%) Fiber: 2g (8%) Sugar: 3g (3%) Vitamin A: 57IU (1%) Vitamin C: 2mg (2%) Calcium: 129mg (13%) Iron: 2mg (11%)
ยฉ copyright: Vanjo Merano

Did you make this?

Tag @PanlasangPinoy on Instagram and be sure to leave a rating!

Rate Recipe
Tag On Instagram

Watch How to Cook Tokwat Baboy

YouTube video

Vanjo Merano

Vanjo Merano is the creator of PanlasangPinoy.com. His goal is to introduce Filipino Food and Filipino Cuisine to the rest of the world. This blog was the first step that he took.

Read more...

Related Posts

  • Afritadang Baboy
    Afritadang Baboy Recipe
  • Asadong Baboy Recipe
  • Estofadong Baboy
    Estofadong Baboy Recipe
SharesFacebookPinTweet

Reader Interactions

Leave a Comment Cancel reply

Have a question? Submit your question or comment below.

Recipe Rating




  1. Coleen basco says

    Posted on 7/23/24 at 5:05 am

    5 stars
    Thankyou kuya

    Reply
  2. Katya says

    Posted on 7/4/24 at 1:52 am

    5 stars
    Salamat for sharing recipes. Whenever I want to something that diko alam paano. Tinitignan ko lang mga recipes nyo.

    Reply
  3. Mike B says

    Posted on 6/25/24 at 8:32 am

    5 stars
    Awesome ! It turned out really good. Will make it over and over again.

    Reply
  4. Elle says

    Posted on 2/22/24 at 7:34 pm

    5 stars
    So good! Addicting. ๐Ÿ™‚

    Reply
  5. Rachael says

    Posted on 10/31/23 at 9:28 am

    5 stars
    Vanjo this looks so good. I had a dish very similar to this one but I think it had ginger or lemongrass in it as well and no tofu. Do you (or anyone else) know what that dish might be called?

    Reply
Older Comments

sidebar

bio

Welcome!

As a huge fan of Filipino food, it is my goal to teach people how to cook it using the simplest way possible. Prepare your taste buds for an ultimate showdown of delectable Filipino dishes! Read more…

Facebook
Instagram
Pinterest
YouTube

Reader Favorites

Chicken Adobo Panlasang Pinoy

Filipino Chicken Adobo Recipe

Leche Flan Recipe

kare kare beef tripe

Kare-Kare Recipe (Beef Tripe)

Pork Sinigang

Sinigang

Receive new recipes by email!

Seasonal

Beef Morcon Recipe

Arroz Valenciana

lechon belly roll recipe

Lechon Belly Roll

Christmas Macaroni Salad

How to Make Macaroni Salad for the Holidays

As Seen In:

good housekeeping
parents
serious eats
livestrong
kitchn
sheknows
Facebook
Instagram
Pinterest
YouTube
About
Meet Vanjo
New? Start Here
Browse Recipes
Explore
Ingredient 101
Philippines
Cooking Schools
Privacy Policy
Disclaimers
Contact
© 2025 Panlasang Pinoy
Site Credits
Designed by Melissa Rose Design Developed by Once Coupled
Back to Top
Back to Top