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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Instructions
- 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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