📝 About This Recipe
Tokwa’t Baboy is a beloved Filipino classic that perfectly balances the crunch of deep-fried tofu with the succulent, melt-in-your-mouth texture of boiled and seared pork belly. Bathed in a savory, tangy, and slightly spicy soy-vinegar dressing, this dish is a masterclass in contrasting textures and bold Umami flavors. Whether served as a 'pulutan' (bar snack) alongside a cold beer or as a side to a steaming bowl of Lugaw (congee), it represents the heart of Filipino comfort food.
🥗 Ingredients
The Pork and Tofu
- 500 grams Pork Belly (Liempo) (cut into large chunks)
- 4 blocks Extra Firm Tofu (about 400-500g total, drained and patted dry)
- 4-5 cups Water (enough to submerge the pork)
- 1 tablespoon Whole Black Peppercorns
- 3 pieces Dried Bay Leaves
- 1 tablespoon Salt (for the boiling liquid)
- 2 cups Cooking Oil (for deep frying)
The Savory Sauce
- 1/2 cup Soy Sauce (standard Filipino soy sauce preferred)
- 1/2 cup Cane Vinegar (or white distilled vinegar)
- 1/4 cup Pork Broth (reserved from the boiled pork)
- 2 tablespoons Brown Sugar (adjust to taste)
- 1 large Red Onion (finely diced)
- 4 cloves Garlic (minced)
- 2-3 pieces Bird's Eye Chilies (Siling Labuyo) (chopped; adjust for spice level)
- 1/2 teaspoon Black Pepper (freshly ground)
For Garnish
- 2 stalks Green Onions (thinly sliced)
- 1 piece Red Chili (sliced diagonally for presentation)
👨🍳 Instructions
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1
In a large pot, combine the pork belly, water, salt, peppercorns, and bay leaves. Bring to a boil over high heat.
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2
Once boiling, lower the heat to a simmer. Cover and cook for 30-40 minutes or until the pork is tender but not falling apart. Skim off any scum that rises to the top.
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3
While the pork is simmering, prepare the tofu. Cut the blocks into 1-inch cubes. Ensure they are very dry by patting them with paper towels to prevent oil splattering.
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4
In a heavy-bottomed pan or wok, heat the cooking oil over medium-high heat. Fry the tofu cubes in batches until all sides are golden brown and crispy. Set aside on a wire rack or paper towels.
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5
Once the pork is tender, remove it from the pot. Reserve 1/4 cup of the flavorful pork broth for the sauce. Let the pork cool slightly, then pat it dry.
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6
Using the same oil used for the tofu, flash-fry the boiled pork chunks for 2-3 minutes per side until the skin is crisp and the edges are browned. This adds a smoky depth.
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7
Slice the fried pork into bite-sized cubes, roughly the same size as the tofu cubes.
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8
In a medium bowl, whisk together the soy sauce, cane vinegar, brown sugar, and the reserved pork broth until the sugar is fully dissolved.
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9
Stir in the minced garlic, diced red onions, and chopped bird's eye chilies into the sauce mixture. Season with ground black pepper.
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10
In a large serving platter or bowl, combine the crispy tofu and the fried pork cubes.
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11
Pour the soy-vinegar dressing over the pork and tofu. Toss gently to ensure every piece is coated in the sauce.
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12
Garnish with sliced green onions and extra red chilies. Serve immediately while the tofu and pork skin are still at their peak crispiness.
💡 Chef's Tips
Always pat your tofu and boiled pork completely dry before frying; moisture is the enemy of a good crunch and causes dangerous oil splatters. If you prefer a healthier version, you can air-fry the tofu and pork at 200°C (400°F) until crisp instead of deep-frying. Using Filipino Cane Vinegar (like Datu Puti) provides the most authentic flavor profile, as it is slightly milder and fruitier than white distilled vinegar. Don't skip the reserved pork broth in the sauce; it adds a rich, meaty body that ties the vinegar and soy sauce together perfectly. For the best texture, keep the sauce and the fried components separate if you aren't serving them immediately to prevent the tofu from getting soggy.
🍽️ Serving Suggestions
Serve as a side dish to Arroz Caldo or Lugaw (Filipino rice porridge) for the ultimate rainy-day meal. Pair with a cold San Miguel beer or any light lager—the acidity of the dish cuts through the bitterness of the hops. Serve alongside grilled dishes like Inasal or Liempo for a complete Filipino feast. Enjoy as a main course over a bed of warm, steamed white jasmine rice. Add a side of 'Atchara' (pickled green papaya) to provide a sweet contrast to the salty-tangy sauce.