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.
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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.

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? Youโve 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 wonโt even notice youโve finished until youโve cleared out the entire bowl.
Where does tokwaโt baboy come from?
You may not know this, but tokwat baboy hails from the province of Cavite. In the original recipe, there isnโt 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 weโre following today, pork ears served as the primary part of the pig used in this recipe. Tokwaโt 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 tokwaโt baboyโs 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 isnโt 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!

Working with tofu for the first time?
The crispy nature of tofu is the perfect partner to the juicy and tender pork slices youโll use in this recipe. For those who havenโt handled tofu before, donโt fret; itโs incredibly simple and a versatile ingredient. Beyond just tokwaโt 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 canโt 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 whatโs 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. Itโs abundant in protein, high in a number of nutrients โ and not to mention, delicious with a cup of rice! If youโre looking for something a little similar to tokwat baboy, youโll no doubt find that in a tasty plate of sizzling tofu sisig! Like tokwaโt 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, youโll definitely need the latter. This is ultra important to get that crunchy tokwa that your mouth will definitely water at the sight of. Youโll need to deep fry it at an extremely high heat โ about 350 to 375 degrees Fahrenheit. Donโt forget to line a plate with paper towels after, to ensure that it soaks up any excess oil from the tofu.

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 didnโt include this hearty protein, these days, weโre sure you wouldnโt want to go without it. Take as good care of your tofu as you do your pork, and youโll 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 Recipe
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
Instructions
- Pour-in water in a pot and bring to a boil5 cups water
- Add salt and whole peppercorn1 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 heat2 cups cooking oil
- When the oil is hot enough, deep-fry the tofu until color turns golden brown and outer texture is somewhat crispy1 lb tofu
- Cube the fried tofu and slice the boiled pig’s ears and pork belly into bite-sized pieces then set aside1 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!
Coleen basco says
Thankyou kuya
Katya says
Salamat for sharing recipes. Whenever I want to something that diko alam paano. Tinitignan ko lang mga recipes nyo.
Mike B says
Awesome ! It turned out really good. Will make it over and over again.
Elle says
So good! Addicting. ๐
Rachael says
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?