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.
Tokwa’t Baboy: Pork and Tofu Delight
7
servings20
minutes40
minutes1
hourTokwa’t Baboy features golden-crisp pork and tofu tossed in a bold soy-vinegar sauce with fresh aromatics. This beloved Filipino dish offers a tangy, umami-packed punch in every bite delicious over rice, paired with lugaw, or served as a hearty pulutan. It’s tradition and comfort in one unforgettable flavor combo.
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Ingredients:
2 lb 2 Pork, Cut into cubes
1 1/2 cup 1 1/2 Tofu, Cut into cubes
1/2 cup 1/2 Ginger, Minced
1 cup 1 Yellow Onions, Minced
1/2 cup 1/2 Cilantro, Chopped
4 pieces 4 Thai Pepper, Chopped
4 tbsp 4 Lemon Juice
2 cups 2 Soy Sauce
1 1/2 cups 1 1/2 White Vinegar
Instructions:
- In a large mixing bowl, combine the soy sauce, white vinegar, lemon juice, minced onions, chopped cilantro, Thai chili peppers, and minced ginger. Stir until well incorporated; set aside to allow the flavors to meld.
- Cut the pork and tofu into small, uniform cubes to ensure even cooking and presentation.
- Heat a frying pan over medium-high heat. Add the pork and cook until golden brown and crispy, turning occasionally for even browning. Once cooked, transfer to a plate lined with paper towels to absorb excess oil.
- In the same pan, fry the tofu cubes until they develop a crisp, golden exterior. Remove and drain on paper towels.
- Add the fried pork and tofu to the prepared sauce. Toss gently to coat the pieces evenly with the marinade.
- Serve warm, accompanied by steamed rice or as a flavorful side to lugaw or porridge.
Equipment:
- Frying Fan
- Large Bowl
- Paper Towels
- Sharp Knife
- Cutting Board
Recipe Video
Notes:
- Tofu Technique: Pat the tofu dry before frying to minimize splatter and achieve a crisp exterior. Firm tofu works best for absorbing the sauce without breaking apart.
- Flavor Balance: Adjust the vinegar and soy sauce ratio to suit your taste. For a slightly sweeter edge, add a teaspoon of brown sugar or a splash of pineapple juice.
- Heat Level: Thai peppers add serious kick—feel free to scale back or swap with milder chilies if you prefer a gentler heat.
- Make-Ahead Tip: You can fry the pork and tofu ahead of time and toss them in the sauce just before serving to keep everything crisp.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently and enjoy with fresh herbs to revive the flavors.
Nutrition Facts:
- Calories: 360kcal
- Fat: 21.8g
- Saturated Fat: 3.1g
- Sodium: 23mg
- Potassium: 303mg
- Carbohydrates: 8.8g
- Fiber: 5.8g
- Protein: 39.5g
- Calcium: 875mg
- Iron: 13.5mg
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Give it a try and let me know how you like it! I’d love to hear your thoughts and any variations you come up with. Happy cooking!
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