Filipino

Tokwa't Baboy

Name: Tokwa't Baboy
Total time: 60 min
Yield: 1 servings
Cuisine: Filipino
Ingredients: 1/2 lb pork belly; 1/2 lb pig's ears (cleaned well); 1 large block (about 14 oz) extra firm tofu (tokwa); 1/2 cup cane vinegar or white vinegar; 1/4 cup soy sauce; 1 large red onion, chopped; 3 Thai bird's eye chilies (siling labuyo), chopped; Cooking oil for frying

A mix of boiled pork parts and fried tofu cubes, tossed in a soy-vinegar dressing.

60 minutes

Serves 1

Appetizer/Side

Contains common allergens

Soy Wheat

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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.

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