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Tokwa't Baboy
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5 from 4 votes

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

Tokwa't baboy is I think one of the Pinoy's comfort food.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Pork Recipe
Cuisine: Filipino
Keyword: fried tofu, tokwa't baboy
Servings: 4 servings
Calories: 125kcal
Author: Manny


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


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.