How to Cook Tokwa't Baboy (Boiled Pork with Fried Tofu)
Recipe type: Pork Recipe
Cuisine: Filipino
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
Tokwa't baboy is I think one of the Pinoy's comfort food.
For the tokwa't baboy
  • 5 pcs tokwa or tofu (about 2 inch square inch)
  • ½ kilo pork ears and cheeks (or pork belly)
  • 1 Tbsp. black peppercorn, cracked
  • 1 Tbsp. rock salt
For the sauce:
  • 1 cup water
  • ¼ cup apple cider vinegar (or cane vinegar)
  • 1 medium size red onion, chopped
  • 2 Tbsp brown sugar
  • 3 pcs siling labuyo (bird's eye chili), chopped
  • 1 Tbsp. soy sauce
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  1. Wash and clean the pork ears and cheeks by removing hairs and remaining blood.
  2. Rub with rock salt to remove the odor. Wash in running water and drain.
  3. In a pot, put enough water just to cover the pork and add salt and black pepper.
  4. Boil for an hour or until the pork is tender.
  5. Use a charcoal stove if you have one because it taste better and the pork is easier to tenderize and the pork is still firm.
  6. In the meantime deep fry the tokwa until golden brown. Drain and let cool.
  7. Slice the tokwa into cubes and put in a deep platter but leave enough space for the pork.
  8. Slice the pork cheeks and ears into squares and mix them with the tofu.
  9. It's up to you if you want to arrange the tofu and pork side by side if you don't want to mix them.
  10. For the sauce, combine water, vinegar, sugar, onion, soy sauce and siling labuyo. Mix well until the sugar is dissolved.
  11. Pour the sauce over the tokwa and pork then serve.
Nutrition Information
Serving size: 1 cup Calories: 125
Recipe by Panlasang Pinoy Meat Recipes at