Tokwaâ€™t Baboy is a dish composed of boiled pork (either or both pigâ€™s ears and pork belly usually) and fried tofu. The sauce made of vinegar and soy sauce gives life to this dish. Generally, this is considered as an appetizer and a side dish. Most people like to have their Tokwaâ€™t Baboy with beer or wine by the side while others love to have it with rice porridge such as Arroz Caldo, Goto, or a simple lugaw.
I personally like to have the sweetened version of the sauce. In order to achieve the taste, I just add a few tablespoons of sugar in the vinegar-soy sauce mixture. Also, I sometimes literally sip the sauce as if it is some kind of soup (It may sound weird but I know others who does the same too).
1 Pound (Liempo)
Firm tofu/Extra firm tofu
1 Pound (Approx 4 Slices)
1 1⁄2 Cup (24 tbs)
1⁄4 Cup (4 tbs)
1 Tablespoon (Whole)
1 Small, diced
Green onion stalks
2 , cut in 0.5 inch length
5 Cup (80 tbs)
2 Cup (32 tbs)
1. Pour-in water in a pot and bring to a boil
2. Add salt and whole pepper corn
4. Put-in the pigâ€™s ears and pork belly then simmer until tender (about 30 mins to 1 hour)
5. Pour cooking oil on a separate pan and allow to heat
6. When the oil is hot enough, deep-fry the tofu until color turns golden brown and outer texture is somewhat crispy
7. Cube the fried tofu and slice the boiled pigâ€™s ears and pork belly into bite-sized pieces then set aside
8. Heat the saucepan and pour-in the vinegar and soy sauce then bring to a boil
9. Add the sugar and stir then turn-off the heat
10. Allow the temperature to cool down then add the onions, green onions, and crushed red pepper. Transfer the sauce in a serving bowl.
11. Place the sliced meat and tofu in a serving plate with the bowl of sauce by the side
12. Serve hot! Share and Enjoy!