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Tokwa't Baboy
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5 from 1 vote

How to Cook Tokwa't Baboy (Boiled Pork with Fried Tofu)

Tokwa't Baboy is a Filipino comfort food dish made with tenderized pork cheeks and ears, fried tofu (tokwa), and a flavorful sauce typically combining vinegar, soy sauce, sugar, onions, and chili peppers.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Pork Recipe
Cuisine: Filipino
Keyword: fried tofu, tokwa't baboy
Servings: 4 servings
Calories: 125kcal
Author: Manny

Ingredients

For the tokwa't baboy

  • 10 to 12 pcs tokwa or tofu about 2 inch square inch
  • 1 kilo pork ears and cheeks (pork maskara) or pork belly
  • 1 Tbsp. black peppercorn cracked
  • 1 Tbsp. rock salt

For the sauce:

  • 1 cup water
  • 1/4 to 1/2 cup apple cider vinegar or cane vinegar
  • 1 piece medium size red onion chopped
  • 2 Tbsp brown sugar
  • 3 pieces siling labuyo bird's eye chili, chopped
  • 1 to 2 Tbsp. soy sauce

Instructions

How to Cook Tokwa't Baboy

  • Wash and clean the pork ears and cheeks by removing hairs and remaining blood.
  • Rub with rock salt to remove the odor. Wash in running water and drain.
  • In a pot, put enough water just to cover the pork and add salt and black pepper.
  • Boil for an hour or until the pork is tender.
  • 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.
  • In the meantime deep fry the tokwa until golden brown. Drain and let cool.
  • Slice the tokwa into cubes and put in a deep platter but leave enough space for the pork.
  • Slice the pork cheeks and ears into squares and mix them with the tofu.
  • 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.
  • For the sauce, combine water, vinegar, sugar, onion, soy sauce and siling labuyo. Mix well until the sugar is dissolved.
  • Pour the sauce over the tokwa and pork then serve.

Video

Notes

Cooking Tips for Tokwa't Baboy:

  1. Tenderize the Pork with Care: To ensure your Tokwa't Baboy turns out tender and flavorful, take the time to properly tenderize the pork. Boil the pork cheeks and ears in a pot with enough water, seasoned with salt and black pepper, for about an hour or until they reach the desired tenderness. For an even more delicious outcome, consider using a charcoal stove, as it imparts a unique smoky taste and helps maintain the pork's firm texture.
  1. Opt for the Right Pork Cuts: While traditional Tokwa't Baboy calls for pork cheeks and ears, finding these cuts might not always be easy. No worries – pork belly can be an excellent alternative! Its tender and succulent nature works perfectly in this dish, offering a rich and delightful experience. However, if you're lucky enough to find pork cheeks and ears, opt for the cheek part with pork tongue for an even more flavorful result.
  1. Experiment with the Sauce: The sauce is a crucial element that brings the entire dish together. While the classic recipe usually includes vinegar, soy sauce, and sugar, don't be afraid to experiment and make it your own. As mentioned earlier, using apple cider vinegar can add a fruity and tangy twist to the sauce, creating a unique flavor profile that sets your Tokwa't Baboy apart from the rest. Adjust the ingredients to your taste preferences, adding more sweetness or spice if desired. Remember, cooking is about creativity and making dishes that you truly enjoy!