Tokwa’t baboy, known as “Pork and Tofu” in Tagalog, combines boiled pork face and ears with lightly fried tofu (tokwa). It’s seasoned with soy sauce, vinegar, onions, and ginger. Some regions in the Philippines prefer garlic instead of ginger. In this recipe, I’ll show you how to make crispy pork and tofu, my favorite version.
Cultural Significance: Tokwa’t baboy is a popular side dish in the Philippines, often served with rice porridge like lugaw, arroz caldo, and goto. Many Filipinos also enjoy it as a snack or pulutan (bar food) with beer. Personally, I love eating it with rice and plenty of sauce. My husband (American) agrees it’s delicious!
Serving Size: This recipe serves 6-8. But it’s so tasty that you might find yourself unable to stop eating!
Perfect Pairings:
Side Dishes:
- Garlic Fried Rice: Complements the tangy, rich sauce.
- Pickled Vegetables (Acharang Gulay): Adds a refreshing contrast.
- Grilled Eggplant Salad (Ensaladang Talong): Pairs well with the smoky flavor.
- Steamed Vegetables: Provides a healthy balance.
Drinks:
- San Miguel Beer: Perfect for the pulutan experience.
- Calamansi Juice: Refreshing and zesty.
- Iced Tea: Classic and balanced.
- Sago’t Gulaman: Sweet and contrasting.
- Coconut Water: Light and hydrating.
Conclusion: Tokwa’t baboy embodies the heart of Filipino cuisine, bringing people together over flavorful food. Enjoy this delightful combination with loved ones, making each meal memorable.
Ingredients
Ingredients
- 2 lb Pork, Cut into cubes
- 1 1/2 cup Tofu, Cut into cubes
- 1/2 cup Ginger, Minced
- 1 cup Yellow Onions, Minced
- 1/2 cup Cilantro, Chopped
- 4 pieces Thai Pepper, Chopped
- 4 tbsp Lemon Juice
- 2 cups Soy Sauce
- 1 1/2 cups White Vinegar
Instructions
Instructions
- 1
In a large bowl, combine the soy sauce, vinegar, lemon juice, minced onion, cilantro, Thai peppers, and ginger. Mix well.
- 2
Cut the pork and tofu into small cubes.
- 3
Using a frying pan, fry the pork until it turns golden brown and crispy. Remove from the heat and drain the excess oil using paper towels.
- 4
Fry the tofu in the same manner until it reaches the desired crispy texture.
- 5
Add the fried pork and tofu to the sauce mixture and stir well.
- 6
Serve with a cup of rice and enjoy!
Notes
Notes
- Crispiness: Ensure the pork and tofu are fried to a golden brown to achieve the desired crispiness.
- Serving Suggestion: This dish pairs well with garlic fried rice, pickled vegetables, or grilled eggplant salad.
- Variations: Feel free to adjust the sauce ingredients to taste. You can use garlic instead of ginger or add chili flakes for a spicy kick.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a frying pan to maintain crispiness.
Equipment
Equipment
- Large bowl
- Frying pan
- Paper towels
- Knife
- Cutting board
Nutrition
Nutrition
| Calories | 320 |
| Carbohydrates | 12g |
| Cholesterol | 60mg |
| Fat | 22g |
| Fiber | 2g |
| Protein | 18g |
| Saturated Fat | 6g |
| Sodium | 1300mg |
| Sugar | 4g |