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.
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!
Leave a Reply