Filipino Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Tokwa't Baboy
A mix of boiled pork parts and fried tofu cubes, tossed in a soy-vinegar dressing.
Contains common allergens
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Good to know
- Crispy
Matched from this dish's own ingredients and timing. Browse more: crispy recipes
Instructions
5 steps- 1
Boil the Pork: Place the pork belly and pig's ears in a pot with water, a pinch of salt, and a bay leaf. Bring to a boil and simmer for 45-60 minutes until both are fork-tender. Drain, let cool, and cut into small, bite-sized cubes.
- 2
Fry the Tofu: While the pork is boiling, press the firm tofu lightly to remove excess moisture. Heat cooking oil in a pan over medium-high heat. Deep-fry or shallow-fry the whole block of tofu until the outside is golden brown and crispy on all sides. Remove, drain, and cut into cubes the same size as the pork.
- 3
Make the Dressing: In a mixing bowl, combine the vinegar, soy sauce, chopped red onion, chopped chilies, and a pinch of sugar to balance the acidity. Stir well.
- 4
Toss: Add the cubed boiled pork, pig's ears, and fried tofu to the bowl with the dressing. Toss thoroughly so the porous tofu acts like a sponge, absorbing the tangy, salty, and spicy liquid.
- 5
Serve: Let it sit for 10 minutes before serving to allow the flavors to meld. Serve as an appetizer with beer, or as a classic side dish to Arroz Caldo.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
64/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving650
Calories
68 g
Protein
14 g
Carbs
32 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Tokwa't Baboy pairs fried tofu (tokwa) and boiled pork, often pig's ears, in a sharp soy-vinegar dressing with onion and chili. A classic pulutan and the traditional partner to arroz caldo or goto, it balances crisp tofu and tender pork against a bright, tangy sauce. It is bar food and comfort food at once.
Listahan note
This version fries the tofu crisp and boils the pork tender, then tosses both in a sharp soy-vinegar dressing just before serving so the tofu keeps some crunch.
Technique cues
- Fry the tofu until golden and crisp for textural contrast.
- Boil the pork and ears until fully tender before slicing.
- Dress just before serving so the tofu does not go soggy.
Kitchen flow
- Parallel prep
- Boil the pork and fry the tofu ahead; toss with dressing at serving.
- Make-ahead
- Cook the pork and tofu ahead; dress fresh to keep the tofu crisp.
- Leftover move
- Reheat the pork and refry the tofu, then re-dress.
- Cleanup rhythm
- One pot, one fry pan; strain and cool the oil.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Firm tofu (tokwa)
Crisp component
Purpose: Fried tofu adds the crisp counterpoint to the tender pork.
Handling: Cube and fry until golden, then drain.
Adaptation: Extra-firm tofu holds up best.
Pork belly and ears
Tender protein
Purpose: Their richness and chew balance the crisp tofu.
Handling: Boil until tender, then slice.
Adaptation: Use just pork belly for an easier version.
Vinegar and soy sauce
Dressing base
Purpose: Form the sharp, tangy-savory dressing.
Handling: Mix with onion and chili just before tossing.
Adaptation: Tamari keeps it gluten-free.
Onion and chili
Aromatic and heat
Purpose: Add crunch, pungency, and heat to the dressing.
Handling: Chop and add to the dressing fresh.
Adaptation: Adjust chili to taste.
Technique notes
- Dress at the last moment so the tofu keeps its crunch.
- Boil the ears fully tender; underdone, they are unpleasantly chewy.
- Balance the dressing sharp, as it seasons both tofu and pork.
Ingredient swaps
- Pork-belly-only direction
- Skip the ears and use just pork belly.
- Gluten-free direction
- Use tamari in the dressing.
- Milder direction
- Reduce the chili for a gentler dish.
Serve alongside
- Arroz caldo
- Goto
- Steamed white rice
- Garlic rice
- Cold lager
- Calamansi soda
- Iced tea
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate components up to 3 days; dress fresh each time.
- Refry the tofu and reheat the pork before re-dressing.
- Freezing is not recommended.
Equipment
- Pot for boiling
- Frying pan
- Mixing bowl
- Cutting board
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