Tokwa’t Baboy (Pork and Tofu)

Discover the Filipino classic, Tokwa’t Baboy, a dish combining crispy tofu and tender pork ears in a tangy vinegar sauce. Perfect as a side dish or beer match! Elevate your snack game with Tokwa’t Baboy—a Filipino classic that pairs crispy tofu with tender pork ears in a tangy sauce. Perfect with a cold beer! #FilipinoFood #Pulutan #TokwatBaboy

Tokwa’t Baboy is a beloved Filipino appetizer that brings together an unexpected but delightful duo—crispy tofu and tender pork ears. Yes, you read that right—pork ears! This dish is a staple in Filipino cuisine, often served as a side dish or pulutan (beer match), and it’s packed with flavours that make it a hit at any gathering.

Tofu, the star ingredient here, is a versatile food made from coagulated soy milk that’s been pressed into blocks. It’s a key component in many Chinese and Southeast Asian dishes, available in various forms ranging from silken to extra firm. While tofu on its own has a mild flavour, it absorbs the bold, tangy notes of the vinegar-based sauce in this dish, making it incredibly tasty.

Tofu has a fascinating history, dating back to the Han Dynasty in China. It quickly spread throughout Southeast Asia, particularly with the rise of Buddhism, as it became a vital protein source for vegetarian diets. Not only is tofu low in calories and fat, but it’s also rich in iron, making it a healthy and satisfying choice.

Now, let’s talk about the dish itself. Tokwa’t Baboy is often served with a side of congee, like arrozcaldo or goto, but it’s also fantastic on its own as a snack, especially when paired with a cold beer. If you’re into sour and savory flavours, this dish is for you. However, if the idea of pork ears doesn’t appeal to you, feel free to substitute with any fatty pork cut. The key is to balance the textures—the crunch of deep-fried tofu, the jelly-like consistency of pork fat, and the firmness of the pork meat. Together, they create a symphony of textures and flavours that are sure to please your palate.

So, the next time you’re thinking of a snack to go with your beer, skip the usual pizza slice and try something different with Tokwa’t Baboy. It’s a flavourful, crunchy, and satisfying dish that will definitely be a crowd-pleaser.

Tokwa’t Baboy (Pork and Tofu)

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• Author: Raymund
• Prep Time: 15 mins
• Cook Time: 1 hour 30 mins
• Total Time: 1 hour 45 mins
• Yield: 6 1x
• Category: Main Course
• Cuisine: Filipino

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Description

Discover the Filipino classic, Tokwa’t Baboy, a dish combining crispy tofu and tender pork ears in a tangy vinegar sauce. Perfect as a side dish or beer match!

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Ingredients

Units USM Scale 1x2x3x

• 600 g pcs pork ears, pork belly, or a mixture of both
• 2 blocks firm tofu
• 2 large white onions, chopped
• 1 cup cane vinegar
• 1/2 cup soy sauce
• 1/4 cup water
• black pepper, freshly ground
• 4 tsp brown sugar
• red chilies, chopped
• salt, to taste
• water, for steaming
• oil, for frying

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Instructions

1. Rub salt, black pepper, and oil onto the pork ears and/or pork belly. Let it marinate for 30 minutes.
2. Prepare a steamer and steam the marinated pork for 45 minutes or until tender and sticky. Once done, remove from the steamer and cut into bite-sized pieces. Set aside.
3. In a deep fryer or a pan with enough oil, fry the tofu until the outer skin is golden brown and crispy.
4. Remove from the fryer, let it cool, then slice into cubes. Set aside.
5. In a bowl, combine white vinegar, chopped onions, soy sauce, water, brown sugar, and freshly ground black pepper. Stir until the sugar is dissolved and everything is well mixed.
6. In a deep dish or serving bowl, place the chopped pork and tofu. Pour the vinegar mixture over them, ensuring everything is well coated. Top with chopped red chilies.
7. Serve immediately, allowing the pork and tofu to soak up the flavours of the vinegar sauce.

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